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Ready for Rhubarb

Start spring off sweet with this juicy vegetable that has even sweeter healthy benefits!

 

The sun is shining, birds are chirping and the uggs are locked away in the closet…SPRING IS HERE!
My favourite time of year because so many yummy foods are in season, including one of my ultimate favourites: rhubarb! Don’t let the sweet taste fool you, this delicious food is actually a vegetable believe it or not, and that’s not the only surprising thing about it.

Rhubarb is low in saturated fat and sodium, and very low in cholesterol! It is also an excellent source of dietary fiber, vitamin c, vitamin k, calcium, potassium and manganese. Did I mention that its 95% water so only approximately 26 calories per cup. So many reasons to love this juicy vegetable!

Doing some research I found it’s not only a good source of vitamins, but a source of medicine? That’s right, it has been used for hundreds of years and is the most commonly used herb in Chinese medicine. They dry the roots and process them into liquid and teas. When I read this I thought, what exactly does the rhubarb help? So I did some digging and what I found was very surprising and almost fate? I’ve been having such a hard time with my colon over the past 6 months with constipation being a huge problem for me. Well it turns out the root of the rhubarb is used as a laxative. It contains powerful laxative compounds called anthraquinones, which irritate the colon and stimulate bowel movements. This vegetable contains tannins which are believed to reduce inflammation of the colon. I could never have stumbled upon such useful information in a better time in my life! You honestly learn something new every day.

Growing up my mother had a rhubarb patch in the back garden so my sisters and I would go out and pick some for her so she could make her amazing homemade rhubarb pie! It’s a secret recipe she wasn’t will to separate with, so here are a few recipe ideas for you ladies to get your sweet rhubarb fix, while enjoying an indulgence! Remember 80/20 ladies, and this is a great way to spend your 20!

 

rhubarb

 

Rhubarb Crisp
2 servings
Active Time:
15 minutes
Total Time:
50 minutes

Ingredients

  • 1 cup thinly sliced rhubarb
  • 1/2 cup chopped peeled apple
  • 3 tablespoons granulated sugar
  • 1 teaspoon instant tapioca
  • 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 tablespoon finely chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon salt
  1. Preheat oven to 350°F.
  2. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
  3. Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
  4. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

 

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