Spring rhubarb: A versatile, nutritious kitchen staple
Right now, you can find the first spring rhubarb in vegetable shops. The peak season is in May – that's when you can expect the lowest prices. Currently, you'll pay around $4.40 to $5.90 CAD per kilogram. It may be worth it, as these distinctive stalks effectively strengthen the body and maintain healthy intestines, and such products are worth their weight in gold.
Rhubarb is a perennial plant that does not require special growing conditions. It grows best in sunny or partially shaded areas, in fertile and well-drained soil. Before planting, it's a good idea to enrich the soil with compost. Rhubarb is planted in spring or fall, with about 90 centimetres between plants to give them enough room to grow. Regular watering and weed removal are key to healthy growth. It's important to remember that rhubarb yields the best crop two years after planting.
Nutritional values of rhubarb
Rhubarb is low in calories, making it an ideal component of a weight loss diet. The fibre it contains aids digestion and also helps maintain proper cholesterol levels. How does this happen? Fibre binds with bile acids in the intestines, which are then excreted from the body. Cholesterol is involved in the production of new bile acids, thereby reducing its level in the blood.
Additionally, rhubarb is full of vitamins A, C, E, and K, which strengthen the immune system and support bone health. The content of iron, potassium, magnesium, and calcium is also significant for the body. The pink-green stalks have antioxidant properties, helping fight free radicals. Due to the presence of folic acid, rhubarb is recommended for pregnant women.
Perfect for compote, dessert, or as a meal addition
The noteworthy stalks are a versatile kitchen ingredient. Their sour taste pairs excellently with sweet ingredients. Anyone who has tried rhubarb compote or grandma's yeast cake knows what I mean.
Rhubarb is perfect for desserts, tarts, and muffins, but it can also be used in savoury dishes. It perfectly complements meats, especially poultry and pork, giving them a unique taste. You can also marinate or pickle the stalks, creating interesting additions to salads and sandwiches.
Recipe for rhubarb crumble
Rhubarb crumble is a simple and delicious dessert that will satisfy any palate. Serve warm, preferably with vanilla ice cream.
Ingredients:
- 500 g rhubarb,
- 1/2 cup sugar,
- 1 1/4 cups flour,
- 7 tbsp cold butter,
- 1/4 cup brown sugar.
Instructions:
- Cut the rhubarb into pieces and mix with sugar. Transfer to an ovenproof dish.
- In a separate bowl, crumble the flour, cold butter, and brown sugar with your fingers to form a crumble. Sprinkle it over the rhubarb.
- Bake the dessert at 350°F (175°C) for about 30 minutes, until the crumble is golden brown.
