What We Bake with Rhubarb
Rhubarb custard -- a sweet custard cooked with the tart, fresh rhubarb makes a delicious spring treat.
Old Fashion Rhubarb 2 crust -- perfect for the true rhubarb lovers -- just like grandma used to make.
Rhubarb bread--our seasonal version of our nut breads.
Strawberry rhubarb crisp -- and sweet and tart strawberry rhubarb filling topped with a crunchy oatmeal brown sugar crispy topping.
The Rhubarb supplier for Marilyn's Bakery, Johnson's Farm Produce
The Marilyn's Bakery supplier of rhubarb is the family farm Johnson's Farm Produce just next door.
Grandma Johnson always had a large garden with which she fed her family and friends. She always had a home cooked meal for anyone passing by. If she had extra vegetables she sold them to a neighbor who had a farm stand. One day the man explained to Grandma that the tomato market had fallen and he was not able to pay her what he had been paying her in the past. She took her tomatoes home and nailed a sign on the Old Oak Tree in the front yard and that is how Johnson's Farm Produce began.
The old barn which still exists today was converted into the market and by 1960 they had outgrown that and built the market which is still the building we use today. They had a full service store that included fresh dressed chickens and eggs to milk and produce. In the 80's they began driving the truck to Michigan and buying a few flats of flowers; throwing them under the tree and when they were gone would drive back to Michigan to get another load. In the early 90's we built a greenhouse and started growing our own flowers so we could control the quality and our garden center exploded.
Today we operate a full service destination Lawn and Garden Center with the most beautiful flowers you could ever imagine. Anything that you want we have, and if we don't we will certainly try to find it.
Today Rod and Jennifer Johnson are 3rd generation to operate the business and have added their own unique flair to the business. Strawberries are Rod Jr's specialty and the flowers and retail displays are Jennifer's. We believe in making the world a better place and are very passionate about doing so everyday in our business. We are honest, hard working people and our returning staff proves it.
From a roadside stand in the 1940's to one of the largest owned and operated garden center/farm stand in Indiana, our roots are steadfast and growing. Our founders Clark and Ethel Johnson instilled in us Quality, Quality, Quality. Quality plants, Quality Service, Quality produce and Quality Selection. We hold true to that value to this day. We feel that a quality item sells itself.
Nutritional Value & Health Benefits
There are several different varieties of rhubarb grown all over the world and used in a variety of cooking preparations. One characteristic consistent with all rhubarb is the toxicity of the leaves and roots. The rhubarb leaves contain high amounts of oxalic acid, a toxic and potentially deadly poison. Only the stems are edible, although the first crops were grown for the round pouch of unopened flowers, which was cooked as a delicacy (in northern Asia it is still raised for this purpose).
Nutritionally, it is low in calories and very acidic (pH 3.1). The acid is offset by the addition of sugar, which also increases the calorie count. Rhubarb is 95 percent water and has potassium and a modest amount of vitamin C. Although rhubarb can be tough and stringy, it does not contain a great deal of fiber, only 2 grams per cup. Unfortunately the high calcium content it supplies is bound by oxalic acid and so it is not easily absorbed by the body. Don't count on rhubarb as a source of dietary calcium.
Rhubarb is a historical plant. Its medicinal uses and horticulture have been recorded in history since ancient China. Rhubarb is a perennial vegetable that grows well in most of the United States. Rhubarb is used in pies, tarts and sauces. Rhubarb should be planted at the end of one side of the garden where it will not be disturbed since it may be productive for five years or more. A half-dozen plants will provide enough rhubarb for a family of four.
(1 cup diced, uncooked)
Dietary Fiber 2 grams
Protein 1 gram
Carbohydrates 6 grams
Vitamin C 10 mg
Vitamin A 122 IU
Folic Acid 8.7 mcg
Calcium 105 mg
Potassium 351 mg