Tangy, colourful, and tasty, Rhubarb is slowly warming its way into my culinary world. Sometimes called the “pie plant” because it is so versatile and often accompanies strawberries in a deep dish, I bet you’d be surprised that it’s actually a vegetable! It contains a good dose of potassium, vitamin C, Vitamin A, dietary fibre, and calcium, but this kind of calcium isn’t generally well or easily absorbed by our bodies.
Rhubarb also has a long history of herbal usage. Its root, commonly used in Chinese medicine as a herbal medicine, has a positive and balancing effect on the digestive system.
Rhubarb is sold by the bunch, which is normally comes out to about usually 2 to 2-1/2 lbs., Remember that cooking 1 lb. of rhubarb will probably only give you 3/4 cups once the water is extracted from it.
When buying Rhubarb choose fresh crisp stalks, and peel off any stringy-ness covering it before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. The stalks can be stored for 2-4 weeks in the fridge.
We’re on the hunt for your go-to rhubarb recipes, but in the meantime, here are a few we’ll be trying out this week!