Rhubarb: Delicious, Nutritious ... and for More Than Just Pie!
by www.SixWise.com
Most people only think about rhubarb in terms of pies, crisps
or crumbles, but there is much more to rhubarb than dessert.
This hardy, sour plant (rhubarb isn't exactly a fruit or
a vegetable -- it's the stem of a perennial plant) originated
in Eastern Europe where it was enjoyed by the Germanics and
has been used for medicinal purposes by the Chinese since
2700 B.C., according to the Washington Rhubarb Growers Association.
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Once it's planted, rhubarb will come back year after
year for a decade or more.
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Rhubarb, which once grew along the banks of the ancient Volga
River, literally means "barbarians of the Volga River,"
and is also another word for a serious disagreement.
But there's no need to fret over this unique edible plant
... it's healthy, tasty and incredibly easy to cook with
(and grow!).
Rhubarb: The Nutritional Up and Comer
When it comes to health, rhubarb can spar with the best of
them, rivaling blueberries and pomegranates
for sheer nutrient power.
In the UK, celebrity chefs have popularized this ancient
plant, making it one of the most "fashionable" foods
to eat -- and driving up sales by the double-digits.
Why? Aside from its delightfully unique flavor, rhubarb is
packed with fiber, vitamin C, calcium and potassium and is
very low in calories (100 grams has just seven calories).
Historically, rhubarb was used to treat intestinal problems
and today has been touted as a remedy for high cholesterol
and hot flashes.
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When enjoying rhubarb, eat only the stalk -- the leaves
are poisonous!
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Just be sure you are enjoying the stalk of the plant -- NOT
the leaves. Rhubarb leaves are quite poisonous, and if eaten
can cause weakness, vomiting, difficulty breathing, eye and
stomach pain, diarrhea, coma, seizures, red-colored urine,
kidney stones and burning in the mouth and throat. If you
have accidentally eaten leaves from a rhubarb plant, get help
immediately.
How to Grow Rhubarb
Rhubarb is a perennial plant, which means that if you plant
it once, it will come back year after year for a decade or
more. Though it can be grown in all climates, rhubarb does
best in areas that have at least a couple of cold months,
and where the ground freezes over in the winter.
Plant the rhubarb roots (they're rarely grown from seed)
in early spring, about three feet apart and in an area that
you won't need to disturb. Rhubarb likes sunny spots (but
can tolerate some shade) and well-drained soil. Keep it watered
during the growing season and you'll have tasty rhubarb right
in your own backyard (but wait to harvest the stalks until
the second year to make sure the plant is established).
What to do with all that rhubarb? Try these delicious and
healthy treats.
Sugar-Free Rhubarb Pie
Ingredients:
- 4 cups diced, raw rhubarb
- 2 cups diced peeled sweet apples, such as golden delicious
- 1/3 cup apple juice concentrate
- 1/4 cup unbleached flour
- 1 tsp. ground cinnamon
- 1 tablespoon grated orange rind
Method:
- Line a pie pan with pie dough.
- Stir the rhubarb and diced apples together and arrange
them on top of the pie shell.
- Combine the remaining ingredients and sprinkle them over
the fruit.
- Dot with 2 tablespoons butter (optional).
- Cover the pie with well-pricked pie dough or with a lattice.
- Bake the pie in a 450-degree oven for 10 minutes.
- Reduce the heat to 350 degrees and bake for 35 minutes
or until golden brown. Enjoy!
Rhubarb Spice Pancakes
Ingredients:
- 2 cups of your favorite pancake batter
- 3/4 cup finely diced rhubarb
- 1/2 cup applesauce
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
Method:
- Add above ingredients to your pancake batter.
- Cook batter on a hot skillet and serve with yogurt, maple
syrup or your favorite fresh fruit, jam or jelly.
Recipes from Plantea.com
Recommended Reading
Ode
to the Guava, the World's Healthiest Fruit
The
Power of the Pomegranate: The 9 Health Benefits of this Wonder
Fruit, and How to Eat Them
Sources
FoodNavigator.com
Menopause.
13(5):744-759, September/October 2006.
Washington
Rhubarb Growers Association