Well, I’m not exactly sure if it’s a fruit or a vegetable. It looks like a vegetable but I liken it’s cooking uses to that of a fruit.
Either way, its a lovely, colourful winter food to think about and I would really love to highlight it’s nutritional goodness and uses.
The Nutritional Benefits of Rhubarb
Considering we often use rhubarb like we use other fruit, it’s much lower in carbohydrate than others. For example, in 100g of rhubarb you get 2g of carbs compared with about 12-15g for an apple. For this reason it’s kind of useful for people with Diabetes or women with PCOS.
It also contains minimal fat (so great for heart health) and is extremely low in energy.
Rhubarb contains fibre which is super useful for keeping a healthy gut.
It is also a significant source of vitamin K (especially good for blood clotting) and lutein (this really helps with eye and skin health).
Is there a downside to Rhubarb?
Well, there is one thing. Apparently the leaves of Rhubarb contains a not so nice substance called oxalic acid. The gruesome details of a toxic dose of oxalic acid include: kidney failure, fetal defects (if eaten by pregnant mum) and respiratory issues to name a few! The stalks (which is the part to use) contain much lower levels of oxalic acid. So get rid of the leaves and you are good to go.
How to cook with Rhubarb
As I said, I liken Rhubarb to be awesome for desserts where we would commonly use fruit.
- rhubarb crumble
- stewed or poached rhubarb
- rhubarb pie
- rhubarb jam
- rhubarb on pavlova (yum)
- rhubarb meringue pie
- rhubarb chutney
- rhubarb as a sauce on meat like pork
- rhubarb salad with goats cheese (try it )
I hope that has given you some food inspiration. xx