I’m not sure what I love more Springtime or food-time. Since I love both subjects, let’s talk about Spring foods, shall we?

I joined a Community Supported Agriculture (CSA) this season so every week I pick up a bag of produce produced from local farmers. Last week my grocery bag was packed with tomatoes, English cucumbers, and rhubarb. Stop right there…rhubarb? Really?

Truth be told, I’ve never had rhubarb before that I know of. But I was born with an open mind so I decided to give it a try. Thankfully, I didn’t have to search for a recipe since the CSA organizers, Tomāto Tomäto, slipped a few recipes in my grocery bag. I went straight home and whipped up some…

Rhubarb Strawberry Sauce

• 3-4 cups 1 inch rhubarb pieces
• 3/4 cup sugar (I used Splenda, don’t judge)
• 3/4 cup water
• 1/4 t salt
• 2 cups strawberries, halved
• 2 T butter (I like to think this is optional since I forgot to add it)

Bring rhubarb, sugar (or sugar substitute), water, and salt to a boil. Reduce heat and cook 10 minutes, stir occasionally. Add strawberries and cook 3-5 minutes longer or until rhubarb is tender. Remove from heat and add butter. Serve sauce warm or cold.

Let me tell you, I love this stuff! The sweetness of the strawberries balance the tartness of the rhubarb perfectly. I started blending this sauce into vanilla protein shakes, oatmeal, and using it as syrup on pancakes like…

Angela’s Protein Pancakes

• 1/2 cup nonfat cottage cheese
• 6 egg whites
• 1 whole egg
• 1/2 cup whole oats (not instant)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 cup strawberries or blueberries (or both)

Blend the first 6 ingredients in the blender until smooth. Spray a small and a large nonstick skillet (or griddle) with Pam, bring to medium-high heat and pour pancake mixture into the pans. Wait for bubbles to come through and the edges to brown, then turn over and cook other side. Top with berries and syrup of your choice.

Now I really must go spring for some more rhubarb and make some pancakes…I’ll see you on the flip side.