About

Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN

Make this for: Dinner

Category: Soups & Stews

This Recipe Makes: 10 Serving(s)

Summary

According to the Old Farmer’s Almanac, the leaves of the plant are poisonous, do not eat them. This rhubarb recipe from the “Farmer’ Market Favorite Recipes Cookbook” published by Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten. Their website is: www.ccesaratoga.org.

What you'll need

• 2 lb tomatoes
• 1 large onion, diced
• 2 med garlic cloves minced
• 1 tbsp. olive oil
• 1 lb ground beef (85% lean)
• 3 cup low sodium vegetable broth
• 1/3 cup raisins
• 1 tbsp. chili powder
• 1/4 tsp. allspice
• 2 cup rhubarb diced
• 30 oz black beans (cooked from raw without salt)

Instructions

• Step 1
  To prepare tomotoes blanch, remove skin and chop. In a large saucepan on medium heat, saute onions and garlic with olive oil and ground beef (if desired). Drain fat, if necessary. Add broth, blanched tomatoes, raisins, chili powder and allspice. Bring to a boil. reduce heat and simmer for 20 minutes. Stir in rhubarb and black beans and simmer for another 20 minutes.
• Step 2
  NOTE: This recipe is high in fiber, high in vitamin C, high in iron, good source of calcium

Diabetic Exchanges

• Non-Starchy Vegetables: 2
• Meat/Meat Substitutes: Lean: 2
• Carbohydrate: 1 1/2