I used to eat tons of Rhubarb when I was a student in Cardiff. Somehow, the English and Welsh just loved their rhubarb desserts.
I complained a little back then as I didn’t fancy it as much.
But little did I know, that rhubarb’s actually good for me, and incredibly nutritious.
Did you know that the super sour rhubarb provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain, even to the point of Alzheimer’s prevention? It contains infection-fighter vitamin C, the second most prominent vitamin, along with vitamin A, another powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung and mouth cancers. It has folate, riboflavin, niacin, B-vitamins, and pantothenic acid. Good mineral sources include 32% of the daily value in manganese per serving, along with iron, potassium, and phosphorus.
While many believe milk is the best calcium source, one cup of cooked rhubarb contains just as much, and it’s actually much better for you. In fact, rhubarb ranks way up there with salmon and spinach.
Recipe: Rhubarb Salad with Burrata
350 grams of rhubarb, cut into about 2cm pieces
1/4 cup raw rainforest honey
1/2 cup walnut halves
2 tablespoons olive oil
2 tablespoons balsamic vinegar (preferably white)
Coarse salt and ground pepper
4 bunches arugula with tough ends removed
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup fresh goat cheese, crumbled
Bake rhubarb with honey till soft (honey removes sourness and makes it palatable). Let cool on baking sheet. In a pan, toast walnuts till brown n fragrant. Let cool, then chop.
In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and burrata cheese.