Rhubarb's ruby red, pink, and green striped coloring makes it one of the prettiest garden sights from spring to fall. This veggie (though it’s also considered a fruit) is packed with nutrients and can add variety to your diet.
Sometimes it’s used in desserts, but there are lots of ways to cook rhubarb without overdoing the sugar.
One warning: Don't eat the leaves, which contain a toxic chemical.
Some other facts about rhubarb:
- It’s low in calories. A half-cup of raw rhubarb has 26 calories.
- It’s a good source of vitamin C and fiber. One cup of cooked rhubarb has 2.2 grams of fiber, about the same as a slice of whole wheat bread.
- It also provides calcium. One cup of raw rhubarb has 105 milligrams.
One cup of rhubarb has 105 milligrams of calcium, about 2 grams of fiber, and 52 calories.
Rhubarb Recipe: A Side Dish to Grilled Meat
Rhubarb is good stewed into sauces, compotes, ketchups, and even "rhubarbecue" sauce.
As a side for grilled meat, oven-crisp 2 slices nitrate-free bacon and blot with paper towels.
Cook 1 medium chopped onion in a skillet with 1 Tbsp bacon drippings until soft.
Add 1 cup chopped rhubarb, 3 Tbsp maple syrup, 1.5 Tbsp red wine vinegar, and a pinch of allspice and thyme.
Simmer 5 minutes until soft.
Mix with crumbled bacon and serve.
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