Rhubarb has some great health benefits. This vegetable is rich in anti-oxidants that is responsible for its bright red colour, it’s a source of fibre that may help with lowering cholesterol levels, and a source of Vitamin K in which it’s known for wound healing and blood clotting to list a few.
Rhubarb is known for its tartness and normally cooked with sugar to reduce the bitterness. However, you can add natural fruit juices to help with the sour taste & to reduce the calories that come from sugar. Definitely adds more of a natural sweetener.
Rhubarb leaves are inedible and should not be eaten due to their high levels of oxalic acid which is an organic compound found in most plants. There is literature explaining when oxalic acid binds with minerals, can cause health issues in kidneys and other parts of your urinary tract. There are lower levels found in the rhubarb stalk, but it is ok for consumption, and be mindful of eating rhubarb in moderation. You would need to eat a lot for it to meet toxicity that would be concerning.
Rhubarb stalks are prepared and cooked in making jams, tarts, and pies. I have made stewed rhubarb which I use for toppings on desserts and on my oatmeal.
Here is a quick Rhubarb Chia Jam recipe:
3 cups of frozen cut up pieces of rhubarb
5 Tbsp of Honey
1/4 cup of water
Place the above in a saucepan over medium heat and stir occasionally until liquid (water) has been absorbed for about 10 minutes. Should look like a stewed texture and rhubarb becomes soft, but not mushy.
2 Tbsp of Chia seeds
Now add the chia seeds, and continue to stir for 5 minutes or until you get a nice gel like texture or until it’s thickened.
1 Tbsp of Pineapple Juice or (Orang juice)
Remove saucepan from heat and add your juice and stir occasionally and set aside until jam has cooled.
Transfer your rhubarb chia jam to a small jar. Store in refrigerator and good for 1-2 weeks.
Makes about 1 cup.
Nutritional: 1 serving (35g)
29 Calories | 6g CHO | 0g Pro | 0g Fat | 1 g Fibre