Photo: Strawberry Rhubarb Crisp by Alicia, Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0)
Rhubarb Compote: Simmer chopped rhubarb with sugar and water until it breaks down intoa sweet, tangy compote. Serve it over yogurt or ice cream, or use it as a topping for pancakes or waffles.
Rhubarb Crisp: Combine chopped rhubarb with a simple crumble topping made from flour, sugar, butter, and oats. Bake until golden brown and serve warm with vanilla ice cream.
Rhubarb Muffins: Fold chopped rhubarb into your favourite muffin batter and bake until golden brown. These muffins are perfect for breakfast or an afternoon snack.
Rhubarb Chutney: Simmer chopped rhubarb with vinegar, sugar, and spices until it thickens into a flavorful chutney. Serve it with grilled meats or spread it on sandwiches.
Rhubarb Jam: Cook chopped rhubarb with sugar and lemon juice until it thickens into a delicious jam. Spread it on toast, scones, or biscuits.
Rhubarb BBQ Sauce: Combine chopped rhubarb with ketchup, vinegar, brown sugar, and spices to create a tangy and sweet BBQ sauce. Use it to glaze grilled chicken, pork, or tofu.
Rhubarb Lemonade: Mix fresh rhubarb juice with lemon juice and simple syrup to make a refreshing summer drink. Add a splash of vodka or gin for a grown-up version.
Rhubarb Salsa: Combine diced rhubarb with chopped red onion, jalapeno, cilantro, and lime juice for a sweet and spicy salsa. Serve it with tortilla chips or use it as a topping for grilled fish.
Rhubarb Smoothie: Blend frozen rhubarb with yogurt, honey, and a splash of milk for a healthy and delicious smoothie. Add a handful of spinach for an extra boost of nutrients.
Rhubarb Salad Dressing: Puree cooked rhubarb with olive oil, honey, mustard, and vinegar to make a tangy and sweet salad dressing. Drizzle it over mixed greens, roasted vegetables, or grilled meats.
Rhubarb Galette: Roll out a sheet of store-bought puff pastry and place it on a baking sheet. Spread chopped rhubarb over the pastry, leaving a border around the edges. Sprinkle with sugar and fold the edges of the pastry up and over the rhubarb. Bake until the pastry is golden brown and the rhubarb is tender.
Rhubarb and Strawberry Smoothie Bowl: Blend frozen rhubarb and strawberries with yogurt and a splash of milk until smooth. Pour the smoothie into a bowl and top with sliced fresh strawberries, granola, and a drizzle of honey. Enjoy as a healthy and filling breakfast or snack.
Rhubarb Upside-Down Cake: Melt butter and brown sugar in a cast-iron skillet over medium heat. Add chopped rhubarb and cook for a few minutes until it starts to soften. Pour cake batter over the rhubarb and bake in the oven until the cake is golden brown and the rhubarb is tender. Invert the skillet onto a plate to reveal a delicious upside-down cake with a caramelized rhubarb topping.
Rhubarb and Custard Tartlets: Roll out store-bought pie crust and use a cookie cutter to cut circles that fit into a muffin tin. In a bowl, mix chopped rhubarb with sugar, cornstarch, and a pinch of cinnamon. Fill each pie crust circle with the rhubarb mixture and bake until the crust is golden brown and the rhubarb is tender. Serve with a dollop of custard on top.
Rhubarb and Ginger Cocktail: In a cocktail shaker, muddle chopped rhubarb and fresh ginger with a splash of simple syrup. Add vodka and lime juice and shake well. Strain into a glass filled with ice and top with soda water. Garnish with a slice of lime and a sprig of fresh mint.
Bonus -Strawberry Rhubarb Crisp Recipe:
Ingredients:
4 cups chopped rhubarb
2 cups chopped strawberries
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter, softened
1 tsp ground cinnamon
1/4 tsp salt
Vanilla ice cream, for serving
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb and strawberries.
In a separate bowl, mix together the flour, brown sugar, rolled oats, cinnamon, and salt.
Cut in the softened butter using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the rhubarb and strawberry mixture, pressing down gently.
Bake the crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
Remove the crisp from the oven and let it cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream on top.
- Calories: Rhubarb is low in calories, with just 21 calories per 100 grams of raw rhubarb.
- Carbohydrates: Rhubarb is a good source of carbohydrates, with 4.5 grams of carbs per 100 grams of raw rhubarb. Most of the carbs in rhubarb come from sugars.
- Fibre: Rhubarb is high in fibre, with 2 grams of fibre per 100 grams of raw rhubarb. This can help with digestion and may also help to lower cholesterol levels.
- Protein: Rhubarb is not a significant source of protein, with just 0.9 grams of protein per 100 grams of raw rhubarb.
- Fat: Rhubarb is very low in fat, with just 0.2 grams of fat per 100 grams of raw rhubarb.
- Vitamins: Rhubarb is a good source of vitamin C, with 14% of the daily value per 100 grams of raw rhubarb. It also contains small amounts of other vitamins, including vitamin K, vitamin E, and B vitamins.
- Minerals: Rhubarb is a good source of potassium, with 10% of the daily value per 100 grams of raw rhubarb. It also contains small amounts of other minerals, including calcium, magnesium, and manganese.
Are Rhubarb Leaves Poisonous?
- Oxalic acid: Rhubarb contains a high amount of oxalic acid, which can bind to minerals in the body and prevent their absorption. Because of this, it is recommended to consume rhubarb in moderation and to avoid consuming large amounts of raw rhubarb leaves, which contain even higher concentrations of oxalic acid and can be toxic if consumed in large quantities. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.
It’s important to note that the nutritional content of rhubarb can vary depending on factors such as the variety of rhubarb, where it was grown, and how it was prepared.
Asparagus is a popular vegetable that is widely enjoyed around the world for its unique flavour and nutritional value. Here is some information about asparagus that you might find useful:
Nutrition:Asparagus is low in calories and a good source of fibre, vitamins A, C, E, and K, folate, and minerals such as iron, calcium, and potassium.
Varieties: There are over 300 varieties of asparagus, but the most common types are green, white, and purple.
Harvest: Asparagus is harvested in the spring and early summer months, typically from March to June in the Northern Hemisphere.
Health benefits:Asparagus is considered a superfood due to its numerous health benefits. It is known to promote healthy digestion, reduce inflammation, boost immunity, and support healthy weight loss.
Cooking methods: Asparagus can be cooked in a variety of ways, including roasting, grilling, boiling, steaming, and sautéing.
Preparation: To prepare asparagus, you should wash it thoroughly and trim the tough, woody ends. You can also peel the tough outer layer of white asparagus if desired.
Storage: Asparagus should be stored in the refrigerator in a plastic bag or wrapped in a damp paper towel to keep it fresh. It should be consumed within a few days of purchase.
Culinary uses:Asparagus can be used in a variety of dishes, including soups, salads, stir-fries, omelets, and pasta dishes.
Asparagus urine odour: Some people may notice a strong odour in their urine after eating asparagus. This is caused by a compound called asparagusic acid, which is broken down in the body into volatile sulphur compounds that are released in the urine.
Our Top 5 Asparagus Recipes
Here are five delicious asparagus recipes to try:
Roasted Asparagus:Preheat your oven to 400°F (200°C). Trim the tough ends of the asparagus and toss them with olive oil, salt, and pepper. Roast for about 15-20 minutes, until the asparagus is tender and lightly browned. You can also add garlic or lemon juice for extra flavour.
Asparagus Soup: In a large pot, sauté chopped onions and garlic in butter until soft. Add chopped asparagus and vegetable broth and simmer for about 20 minutes, until the asparagus is tender. Puree the soup in a blender or with an immersion blender until smooth. Stir in heavy cream, salt, and pepper to taste.
Asparagus Risotto:In a large pot, sauté chopped onions and garlic in butter until soft. Add Arborio rice and stir until coated with the butter. Add white wine and stir until absorbed. Gradually add hot chicken or vegetable broth, stirring constantly, until the rice is tender and creamy. Stir in chopped asparagus, grated Parmesan cheese, and salt and pepper to taste.
Asparagus and Mushroom Quiche: Preheat your oven to 375°F (190°C). In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked asparagus and sautéed mushrooms. Pour the mixture into a pie crust and bake for about 40-45 minutes, until the filling is set and golden brown.
G rilled Asparagus Salad:Preheat your grill to medium-high heat. Toss trimmed asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes until the asparagus is lightly charred and tender. Arrange the asparagus on a bed of mixed greens and top with cherry tomatoes, feta cheese, and a balsamic vinaigrette dressing.
- Blueberries: These tiny berries are packed with antioxidants that can help reduce inflammation and improve cognitive function.
- Salmon: A great source of omega-3 fatty acids, salmon is known to help reduce the risk of heart disease and lower blood pressure.
- Kale: This leafy green is loaded with vitamins and minerals and is known to have cancer-fighting properties.
- Chia seeds: These tiny seeds are a great source of fiber, protein, and omega-3 fatty acids, and can help regulate blood sugar levels.
- Quinoa: A complete protein, quinoa is a great source of fiber and has been shown to lower the risk of chronic diseases such as diabetes and heart disease.
- Avocado: This fruit is a great source of healthy fats and is known to help reduce inflammation and improve heart health.
- Turmeric: This spice contains a powerful anti-inflammatory compound called curcumin, which has been shown to improve brain function and lower the risk of chronic diseases.
- Broccoli: This cruciferous vegetable is rich in vitamins, minerals, and antioxidants and has been shown to reduce the risk of certain cancers.
- Green tea: Rich in antioxidants and polyphenols, green tea has been shown to improve brain function, lower the risk of heart disease, and aid in weight loss.
- Dark chocolate: High in antioxidants, dark chocolate has been shown to improve heart health, lower blood pressure, and improve cognitive function.
Remember, it’s important to eat a variety of nutrient-dense foods to ensure you’re getting all the necessary vitamins and minerals for optimal health.
Photo by Formulate Health( CC BY 2.0
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