Rhubarb Stewed and de­li­cious

Redis­cover this pretty in pink de­light – its tangy taste is del­ish in pies, crum­bles and even on toast!

Diabetic Living - - Contents -

Rhubarb is botan­i­cally a veg­etable but tends to be eaten like a fruit. Avail­able all year round, it’s a baker’s de­light. With its nat­u­rally low sugar con­tent, it tastes at its best when cooked and is a pretty de­li­cious ac­com­pa­ni­ment to sweet dishes. Alone it’s quite tart and bit­ter, so it’s nor­mal to add a lit­tle sugar when cook­ing with it.


Choose crisp, brightly coloured stalks that don’t look wilted. The thin­ner and younger stalks tend to be less stringy and more ten­der.


Re­move the leaves and dis­card them – they’re poi­sonous and shouldn’t be eaten (though you’d need to eat about five ki­los of rhubarb leaves for a lethal dose!). Wash the red coloured stalks and trim any white part of the stems. Chop into pieces (what you are us­ing it for will de­ter­mine their size).


Place the stalks (leaves al­ready re­moved) in a plas­tic bag and keep in the fridge for up to five days.


Rhubarb is very low in en­ergy, yet high in fi­bre and vi­ta­min C. Due to its high con­tent of ox­alates, avoid it if you’re prone to kid­ney stones. It’s also im­por­tant not to go over­board with sugar when sweet­en­ing rhubarb recipes.


There are so many ways to use and in­cor­po­rate rhubarb into your food. It’s de­li­cious sim­ply stewed with ap­ple (see our recipe, op­po­site) and served with a dol­lop of low-fat yo­ghurt and a lit­tle low-fat muesli.

You could lightly sprin­kle it with sugar, or­ange zest and juice and roast un­til soft and ten­der, then serve with a scoop of low-fat ice cream or yo­ghurt.

Rhubarb can also be cut up and in­cor­po­rated into your favourite ba­sic cake recipe, or stewed with ap­ple and spices and made into a de­li­cious savoury chut­ney.

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