Rhubarb: The versatile spring superfood for your table
Rhubarb is already making its appearance in greengrocers as the first spring crop. The peak season is in May, when you can expect the lowest prices. Currently, it costs up to £3-£4 per kilogram. It might be worth the investment, as its distinctive stalks are effective in strengthening the body and promoting healthy intestines, making such products invaluable.
Rhubarb is a perennial plant that does not require special growing conditions. It thrives best in sunny or partially shaded areas, in fertile and well-drained soil. Before planting, it's advisable to enrich the soil with compost. Rhubarb can be planted in spring or autumn, with about 1 yard of space between plants to allow sufficient room for growth. Regular watering and weeding are key to healthy development. It's worth noting that rhubarb yields the best results two years after planting.
Nutritional values of rhubarb
Rhubarb is low in calories, making it an ideal ingredient for a weight-loss diet. The fibre it contains supports digestion and helps maintain normal cholesterol levels. How does this work? The 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 levels in the blood.
Additionally, rhubarb is rich in vitamins A, C, E, and K, which strengthen the immune system and support bone health. The presence of iron, potassium, magnesium, and calcium is also significant for the body. The pinkish-green stalks have antioxidant properties, helping to combat free radicals. Due to the presence of folic acid, rhubarb is recommended for pregnant women.
Perfect for compote, dessert, or as a side dish
The notable stalks are a versatile ingredient in the kitchen. Their sour taste complements sweet additions perfectly. Anyone who has tasted rhubarb compote or a grandmother's yeast cake will know what I mean.
Rhubarb is superb for desserts, tarts, and muffins, but it can also be used in savoury dishes. It pairs excellently with meats, especially poultry and pork, adding a unique flavour. You can also pickle or marinate the stalks, creating intriguing additions to salads and sandwiches.
Recipe for rhubarb crumble
Rhubarb crumble is a simple and delicious dessert that will satisfy any palate. Serve warm, ideally with vanilla ice cream.
Ingredients:
- 1 lb rhubarb
- 3.5 oz sugar
- 5 oz flour
- 3.5 oz cold butter
- 1.8 oz brown sugar
Method:
- Cut the rhubarb into pieces and mix with the sugar. Transfer to an ovenproof dish.
- In a separate bowl, rub the flour, cold butter, and brown sugar together with your fingers to create a crumble. Sprinkle it over the rhubarb.
- Bake the dessert at 180°C for about 30 minutes, until the crumble is golden brown.
