Crabapples and Rhubarb: Tart, Tangy, and Nutritious!

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  Crabapples and rhubarb are two often-overlooked ingredients that pack a punch in both flavor and nutrition. With their tart and tangy profiles, they can add a unique twist to various dishes. But what do they have in common, and what are the pros and cons of incorporating them into your diet? Taste: Tartness with a Twist Crabapples: These small, sour apples can be a challenge to eat raw due to their tartness. However, when cooked or pickled, they develop a complex flavor that pairs beautifully with spices and sweeteners. Rhubarb: Known for its sharp, tangy taste, rhubarb is often paired with sweet fruits or sugar to balance its sourness. It’s a favorite in pies and desserts but can also be used in savory dishes. Nutrition: What They Have in Common Crabapples and rhubarb share some key nutrients: Vitamin C: Both are rich in Vitamin C, supporting immune health and skin vitality. Fiber: High in dietary fiber, they promote digestive health and help regulate blood sugar levels. Potassi
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Carob-Sweet Potato Fudgesicles

 

Delicious frozen carob-sweet potato treat!

This yummy frozen treat is sweet, fudgey, and checks off all the boxes for satisfying those hot weather craves. Like the other carob desserts on Veggie School site, it really kicks chocolate to the curb-- no bitter taste or theobromides! Find the other carob recipes listed under this recipe.

INGREDIENTS:

*2 large sweet potatoes or 4 smaller ones (enough to make 2.5 cups of cooked sweet potato)
*2 cups unsweetened plant milk (I used soy milk)
*.5 cup carob powder (see Notes below)
*2 tablespoons maple syrup)
*1 teaspoon vanilla (optional)
*8 medjool dates, seed removed 

METHOD:
  1. Peel sweet potatoes and cook until soft
  2. Cool sweet potatoes completely
  3.  Blend all the above ingredients together until smooth and silky in a good food processer or a blender
  4. Spoon into popsicle or fudgesicle molds and put in the freezer for 4 hours (see Notes)
  5. Run warm water over the molds to remove the pops from the molds 

NOTES 

1. Feel free to use raw or roasted carob powder. Roasted carob gives a slightly richer flavor. You can roast your own on low heat in a dry fry pan for a few minutes, then cool, or just buy roasted. Missy Js is a super delicious brand of carob powder but costs a lot to ship to Canada-- Americans get it shipping free with conditions of purchase. MissyJs is organically farmed in Australia. You can see how it is farmed HERE (under Meet our Farmers). .I found it in a local (Canadian) health store, so you might do so as well. If ordering online you qualify for a 10% discount. You can use any other brand of carob powder. It all works!  

2. Spoon the pudding into the popsicle molds-- make sure to tamp it down lightly so as not to have empty zones. I read that metal molds are best to use but I used cheap plastic ones and they worked fine. I took about a minute to run warm water over the one or two that we wanted, and the sicle popped out with no trouble or mess. I personally skipped the vanilla as well. 




                

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