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Volume III
April 20, 2012

Weekly Home / Cook'n & Eat'n

5 Reasons Savvy Dieters Eat Rhubarb

By Alice Osborne

There are 5 reasons rhubarb deserves serious consideration and savvy dieters know all about them:

1) One serving size of rhubarb (half cup diced) contains 15 calories.
2) One serving of rhubarb contains only 3 g of total carbohydrate.
3) One serving of rhubarb has only 1 g of sugar.
4) Rhubarb is rich in calcium, vitamins A and C, the B complex vitamins and vitamin K.
5) Rhubarb is full of dietary fiber, so it's filling and satisfying!

Its stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus. Add to the list the important facts that rhubarb research shows it protects against cancer and high cholesterol and is an anti-inflammatory food, and you have a power-house recipe for good eats!

To prepare, trim the ends using a paring knife. Wash them in cold running water, gently scrubbing the surface using your fingers. Cut the stalks into 1/2-inch to 1-inch pieces.

Usually their extreme tartness is tamed by addition of sugar, honey, syrups...etc.

Rhubarb season coincides with strawberry season - one reason they're often combined. Since both are almost upon us, here are some rhubarb serving tips:
•  Its crispy, juicy stalks can be used in the preparations of sauces, preserve, jellies, jams, syrups, sorbet, juice... etc.
•  Rhubarb is best remembered for its delicious pies.
•  It can also be used in the preparations of tarts, puddings, crumbs, pancakes, muffins, strudel...etc.

And who doesn't love the combination of strawberry and rhubarb - it's a favorite springtime pie filling. And I like it as a compote to eat for breakfast over Greek yogurt or mixed with sweetened whipped cream and folded into hot, cooked oatmeal. Oh my! Then as dessert it's superb mixed into tapioca pudding, layered with vanilla pudding, or served warm over frozen yogurt.

Aunt Annie used to make strawberry rhubarb compote all the time, so to conclude, here's her recipe - one of our family favorites:

Strawberry Rhubarb Compote

Yield: about 2 3/4 cups

1 lb strawberries, washed and dried
1 lb rhubarb, leaves removed and stalks washed
2 Tbsp raw honey OR 2 tsp Sweetleaf stevia powder (this is my favorite brand of stevia)
1 Tbsp water

Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.

Help on downloading recipes

And another wonderful recipe called Rhubarb Ranger Dessert is available at that link and is particularly delicious, check it out!

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