When I was growing up, my family had a large garden in our backyard. One of the flavors I remember that makes my mouth salivate even now is the taste of my mom’s rhubarb crunch! Rhubarb, when prepared as a dessert, has a sweet, tangy flavor that makes your taste buds tingle! We had two large rhubarb plants that came up every year that we would use to make wonderful family favorites. I still see rhubarb at some grocery stores and farmer’s markets, but many people have never tasted it and have no idea what to do with it. It has a beautiful crimson, red stalk and large green leaves. The edible portion is the stalk as the leaves are considered inedible due to their high levels of oxalic acid and anthraquinones.
Rhubarb is high in fiber and vitamin K (one serving has 45% of your daily values). It also contains a whopping 32% of the daily value in manganese, along with vitamin C, calcium, iron, potassium, and phosphorus. Before writing this blog, I never realized how good rhubarb was for you; I only knew I enjoyed the unique tartness of the desserts.
If you have not tried a recipe using rhubarb, know that in most cases it should be cooked and sweetened. Try the Strawberry-Rhubarb Crisp recipe in the PlantPure Nation Cookbook or the Strawberry Rhubarb Streusel Muffins in the PlantPure Kitchen Cookbook.
So take the plunge and try experimenting with a new taste that is sure to tickle your taste buds!
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