Rhubarb – the vegetable we eat like fruit
Over time, certain foods go out of favour; I get the sense that rhubarb was one of them, but it’s back!
It seems everywhere I turn, I see a rhubarb dish; I couldn’t be happier!
Rhubarb was never out of style at the farm. If I had a dollar for every bowl of stewed rhubarb I ate growing up, I would be rich!
Grandma watched patiently as the spring melt pulled the snow away from her prized and quite expansive rhubarb plot. She was careful not to pluck the first stalks too early, but when she did, we all heard about it and tasted it.
Rhubarb has been around for centuries. Rhubarb originally came from Asia. It was brought to Europe in the 1600s and to America not long after. It thrives in areas with a cooler climate, making it popular in our northern gardens.
The stalks are the only edible part of the rhubarb plant. The leaves of the rhubarb plant are toxic—they contain an irritant called oxalic acid.
Because of its high concentration of oxalic acid (the compound that makes the leaves and roots toxic to eat), rhubarb has also found use as an agent for cleaning metal, tanning leather, and controlling insects.
For decades, rhubarb was widely regarded as a fine spring tonic to aid the blood and the digestive system. Grandma believed that the spring in her step came from this spring tonic, and she was right all along. The tannins in rhubarb stalks have been found to improve digestion and gut health.
You might be surprised to find out that good old rhubarb rhubarb is:
• Packed with minerals and vitamins
• High in fibre
• Low in calories, only 15 calories per 1/2 cup
• Low in cholesterol
• Sodium-free
And finally, I have good news if kale is not your favourite - there’s a new antioxidant powerhouse in town! A study in the International Journal of Food Science and Technology found that a serving of rhubarb has more antioxidants than a cup of packed kale. That means more protection from harmful free radicals that can lead to chronic disease.
All good. Speaking of good, this Tuesday, I will share two of my favourite rhubarb recipes with you. In the meantime, I’d like you to think about what yours might be. Send them along, and I’ll do my best to print as many as possible throughout June.