Your ultimate spring produce guide: What's in season plus recipe suggestions
© A Pretty Life
Rhubarb
Peak season: April-June
Despite its celery-like appearance, rhubarb is a fruit that lends sweet flavor to many dishes and desserts. It's a pretty good source of calcium and lutein, which is good for your eyesight. It gets its vibrant red color from antioxidant compounds, which means it's a definite do for healthy eating choices. You want to buy thin, firm stalks and can store them in the fridge for a week wrapped in plastic.
What to do with it: How about combining two seasonal fruits into one delicious jam with this recipe for easy strawberry rhubarb jam? It requires just 3 ingredients (both fruits + sugar), a bit of chopping, stirring and some patience. So yummy, and it lasts for a month! You can always go the traditional route and bake rhubarb into pies or other desserts, if you please.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!