Description:
Rhubarb unique taste adds a delightful tanginess to dishes, balancing out sweetness and enhancing flavour profiles. With its tartness reminiscent of citrus fruits and its ability to transform into a delectable filling or sauce, it has earned its place as a beloved ingredient in traditional and modern cuisine alike.
Health Benefits from eating Rhubarb:
- Low in Calories: Rhubarb is very low in calories, with about 20 calories per 1/2 cup (75g) serving, making it great for weight management.
- Rich in Vitamin K: Essential for bone health and proper blood clotting.
- High in Fibre: Supports digestion and promotes gut health.
- Antioxidants: Contains anthocyanins and polyphenols, which help combat oxidative stress and inflammation.
- Supports Heart Health: The fibre and potassium content can help manage blood pressure and improve cardiovascular function.
- Good for Bone Health: High in calcium, supporting healthy bones and preventing osteoporosis.
Rhubarb Nutritional Chart (per 1/2 cup cooked, 75g):
| Nutrient | Amount |
|---|---|
| Calories | 20 |
| Carbohydrates | 5g |
| Fibre | 2g |
| Protein | 0g |
| Fat | 0g |
| Vitamin K | 28% of DV |
| Vitamin C | 4% of DV |
| Calcium | 12% of DV |
| Potassium | 200mg |
How to prepare your Rhubarb:
Start by washing the stalks thoroughly under cold water. Trim off both ends of each stalk and discard any leaves, as they are toxic. Cut the rhubarb into 1-inch pieces, depending on your recipe. If you’re using it for a dessert or compote, you may want to peel the outer layer of thicker stalks for a smoother texture. Now, your rhubarb is ready to cook or bake!
Here’s a simple and tasty Rhubarb Crisp recipe that’s perfect for dessert:
Ingredients:
- 4 cups rhubarb, chopped
- 3/4 cup granulated sugar (adjust based on sweetness preference)
- 1 tbsp corn starch
- 1/2 tsp vanilla extract
- Topping:
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 tsp cinnamon
- Pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the rhubarb with granulated sugar, corn starch, and vanilla extract. Stir until the rhubarb is well-coated.
- Transfer the rhubarb mixture into a greased 9×9-inch baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the rhubarb mixture.
- Bake for 35-40 minutes or until the topping is golden brown and the rhubarb is bubbling.
- Let it cool slightly before serving. Enjoy as is or with a scoop of vanilla ice cream!
