When I came home from work, the pups and I went for a run through the trails at rock creek park.

I’m not sure if they hate me right now or love me…. I hope it’s love!

Since clearly we are all tired, for dinner tonight I threw together a quick pizza using my favorite frozen pizza dough, mushrooms and basil from my CSA and ricotta cheese.

With a side of Edamame for extra protein.

What I really want to share with you all is this delicious delicious ice cream topper that I made yesterday. Rhubarb and strawberry syrup. Soooooo good, did I say that already??

• 2 stalks of rhubarb
• ¾ cup strawberries
• ½ cup of white sugar
• ¼ cup water

Slice the rhubarb and strawberries into small pieces.

Add all the ingredients to a shallow and wide pan and let simmer for about 10 minutes or until the fruit is tender, especially the rhubarb.

Place in the refrigerator  in a container uncovered for at least 1 hour.

Add on top of the world’s greatest ice cream.

Enjoy! I also plan to enjoy this on top of pancakes!

Before we talk Rhubarb, let’s talk about Alden’s  ice cream.

AMAZING. The first flavor I tried was the peanut butter and chip. This is hands down the best one. Their Cookies n Cream and Mint Chip is also delicious. For a while I only saw them at Whole Foods, but I recently saw them at Safeway. They are making a move! Highly highly recommend you go out and buy a gallon, you won’t be disappointed!

Now let’s talk Rhubarb.

When I went to cook them I noticed they were a little green. I did a quick search to see if they were not ripe yet, but several sites indicated that green rhubarb is OK. So away I cut. When I started looking at recipes I noticed that most of them were dessert based. This is because it has a tart flavor which is often offset by sugar. Remember, it’s not a fruit it’s a vegetable! I had to remind myself that several times.

Rhubarb is a very low calorie vegetable 100 grams of rhubarb contains 21 kcals and 2 grams of fiber.  It is also a good source of Vitamin C and Vitamin K. Other vitamins and minerals include calcium, folate, riboflavin, niacin, vitamin B6, thiamin and pantothenic acid,  The red stalks contain more Vitamin A than the greener stalks, bummer.

NOTE*** Do NOT eat the leaves, they are toxic. Good thing the rhubarb I purchased at the Farmer’s Market did not contain leaves, because I would have eaten them! I highly doubt that rhubarb are sold with the leaves anywhere.

Funny coincidence today, one of my coworkers was eating a strawberry and rhubarb pie. I told her that I just made a strawberry and rhubarb sauce. Her response was ‘why did you not make a pie?’ To be honest, I never made a home made pie! I have made pumpkin pie, but of course with an already made pie shell and canned pumpkin. Hopefully my first home made pie will be happening shortly!

Have a good night!

I know I raised such a talented dog