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As seen on BCTV July 10/01

RHUBARB – THE TANGY AND TART VEGETABLE

Health Benefits:
Rhubarb is actually packed with nutrients that may help reduce your risk of heart disease, high cholesterol and some cancers. It is a source of vitamin C and dietary fibre. Not only that, but there are only 26 calories in one cup. But, like anything, don’t overdo it. Rhubarb can have a laxative effect and also contains oxalic acid, which can interfere with calcium and iron absorption. And never eat the leaves of Rhubarb – they contain toxic levels of oxalic acid.

Shopping and Storage:
The best and sweetest stalks of Rhubarb are the crisp, moderately thin and dark pink or red ones. Rhubarb can be stored for up to five days in a plastic bag in the fridge. To perk up fresh rhubarb, stand it in a glass of cold water for an hour before you use it. To freeze rhubarb, cut the stalk into 1 inch (2.5cm) chunks and store in well-sealed containers or freezer bags.

Cooking Tips:
When ready to use, trim ends, remove leaves and wash stalks like you do for celery. To stew rhubarb, cut into small pieces and cook in 2 Tbsp. water until soft. Add sugar to taste.

Recipe Ideas:
Pour stewed Rhubarb over French Vanilla yogurt. Top with granola for brunch. Stew in orange juice sweetened with maple syrup, then spoon over pancakes or ice cream. Stew and stir in fresh berries to pour over waffles Apple-rhubarb crisp Chop and cook with green onions, sweeten with honey and serve as salsa for pork or chicken Simmer with raspberries, cherries and orange liqueur for a sauce to drizzle over cheesecake. Mix with grated orange peel and pecans for muffins.

Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!