Healthy Rhubarb Recipes (2024)

FAQs

What is the healthiest way to eat rhubarb? ›

Another way to naturally sweeten rhubarb while cooking is with the addition of sweet spices, which brings me to this recipe for softly stewed vanilla ginger rhubarb. There are no added sugars or sweeteners in this rhubarb recipe, just sweet vanilla and warming ginger.

One risk, though, is that its tart, acidic taste means it's often eaten with a lot of sugar. You can reduce the amount of sugar you need to use by teaming it with naturally sweet fruits like bananas or strawberries or by using a sugar-free sweetener like xylitol, stevia or aspartame.

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

Side effects might include stomach pain, diarrhea, nausea, vomiting, and cramps. Rhubarb leaves are possibly unsafe. Rhubarb leaves contain oxalic acid, which can cause stomach pain, diarrhea, vomiting, seizures, and death. When applied to the skin: Rhubarb is possibly safe.

Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. If you are prone to kidney stones, it might be best to avoid rhubarb altogether. On the bright side, rhubarb is a good source of antioxidants, vitamin K, and fiber.

This is not the time to go sugar-free. Not only does rhubarb need sweetness to temper its tart flavor, the sugar helps break down the fibrous, stringy stalks. A good starting point is to use a scant 1 cup granulated sugar for 4 cups of chopped rhubarb. Adjust according to your preferences.

"You want to peel off the first layer, and then you want to simmer it with some brown sugar and ginger," he explains. "Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything."

Wash rhubarb with cool tap water, but do not soak.

Although the stems remain edible and tasty through to mid-summer, it's best to stop harvesting in June, or at least only take a few after then, so you don't weaken the plant. By mid-summer the stalks usually become tough and stringy.

What does rhubarb do to human body? ›

Rhubarb is also a great source of vitamin K₁, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K₁, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.

Rhubarb is great for diabetics Rhubarb contains various compounds called anthraquinones. Two of these compounds have been found to improve the transport of glucose into our cells, so it's not hanging out in the bloodstream but is instead being used as fuel.

There's even a few rhubarb co*cktails included too! With it's tart and tangy flavor, rhubarb goes incredibly well with things like strawberries, raspberries, mint, and ginger just to name a few. To preserve rhubarb, you can freeze it, which you'll find details on in the post.

Rhubarb is best stored in the refrigerator. “Ideally, remove and throw away the leaves, then store fresh, unwashed, rhubarb stalks in the refrigerator wrapped in a food-grade plastic bag,” says Margarethe A. Cooper, PhD, assistant professor of practice and Victor P.

This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic.

Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety. Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar.

Total reduction of soluble oxalate amounts cooked with trim and standard milk were 65.9 % and 74.5 %, respectively when compared to those in the raw petioles.

Children should not consume rhubarb in excess amounts. Patients with liver inflammation due to illness or medications should consult the doctor before consuming rhubarb. Patients with kidney disease should consult the doctor before consuming rhubarb.

So, it's better not to eat rhubarb in the late summer. But it doesn't mean rhubarb become dangerous or something poisonous in late summer, just only the leaves are toxic for their higher oxalic acid content.