Known for it’s very tart flavor and bright red stalks, rhubarb is a versatile vegetable can enhance any meal. Packed full of nutrients including B complex vitamins, vitamins C and K, calcium, potassium and manganese, rhubarb could be considered a superfood.
If you have never cooked with rhubarb, it is very easy to prepare. Keep in mind that the redder the stalk, the more nutrient dense it is. Chop away the green leafy parts (they are toxic), and clean the rhubarb by wiping it with a damp cloth. Pull the stringy parts away from the stalk and now you are ready to use it!
Rhubarb and Beet Salad
• 4 medium beets, washed
• 1 1/2 cups rhubarb, cut into 1 1/2 inch diagonal slices
• 1/4 cup local honey
• 2 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 4 cups mixed salad greens Continue reading “Dinner Tonight: Rhubarb and Beet Salad”
Last weekend, I watched my son make rhubarb muffins with his grandma. He loved the whole experience, from going into the garden to pick the stalks to biting into a warm baked muffin. See the recipe at the end!
Rhubarb is a vegetable that has many medicinal qualities. Recent research has found several compounds that have anti-cancer and anti-inflammatory properties, as well as components that lower cholesterol and blood pressure. Among these beneficial compounds, are anthraquinones, plant chemicals that seem to be particularly potent cancer agents. Emodin, the most abundant anthraquinone in rhubarb, has been shown to fight cancer in three ways; it inhibits cellular proliferation, induces cell death in cancer cells and prevents metastasis (the spread of the disease).
Plus, this stalky red vegetable is also very high in antioxdants resveratrol, lutein and zeaxanthin, which are all important for eye heath. Continue reading “Have You Tried Rhubarb?”