Native to Asia, rhubarb is a stem vegetable that is eaten like a fruit. It arrives in spring on market stalls and remains in season until July. Enjoy it, it’s high season!
It is distinguished by its thick red stem and its large triangular leaves. Note, however, its leaves are not edible. They are even toxic because of their high concentration of oxalic acid. When you prepare it, always make sure peel the stems well to remove all the threadsas for chard.
The main characteristic of rhubarb is its tangy flesh that surprises and arouses the taste buds. This is why we often prefer to combine it with another food to reduce its acidity. Almond, strawberry, pear and apples are those with which it goes best.
We consume it usually cooked rather than raw. Once cooked, the flesh becomes melting and it allows you to make many gourmet desserts: tart, crumble, compote…
If you want to surprise your guests, rhubarb can also be eaten as an accompaniment to savory dishes with white meat or fish.
And if you ever try to eat it raw, you must first macerate it in sugar.
How is rhubarb stored?
Rhubarb keeps better whole stalks and wrapped in a damp cloth. Thus, it keeps 5 days in the refrigerator.
If it is cut, keep it in a plastic box with a cloth to cover it. It will then keep for 3 days in the fridge.
The benefits of rhubarb
Composed of 94% water, rhubarb is low calorie. However, its acidity requires it to be consumed most of the time with sugar, which increases its caloric intake.
Nevertheless, it is given many virtues for the body since it contains minerals, vitamins (C, B and K) and antioxidants. It thus allows to strengthen the immune system.
Rich in fiber, rhubarb also stimulates intestinal transit and even has laxative properties.
It would also allow tolower cholesterol in the blood and reduce the risk of cardiovascular disease.
Finally, be aware that consuming it cooked does not in any way detract from its properties.
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