It’s rhubarb season! I have childhood memories of not caring for my grandmother’s sour tasting, rhubarb pie. The taste and texture were not my thing but I’ve grown to appreciate rhubarb, it’s all how about how you prepare it.
Rhubarb is known for its sour taste and thick stalks, and is typically balanced with sweet ingredients. Only the stalks of the rhubarb plant are edible, as the leaves and flowers are poisonous. Rhubarb can be used in sweet soups, jams, sauces, pies, tarts, crumbles and cocktails, as well as salads, salsas, and chutneys. Rhubarb can also be frozen for continued use throughout the year.
Rhubarb is a rich source of vitamin K, vitamin C and fiber. Vitamin K is necessary for proper blood clotting and strengthening bones, while vitamin C functions as an antioxidant. Rhubarb is also a good source of calcium, potassium, and manganese. Rhubarb can aid in reducing inflammation due to its high antioxidant levels. Because of rhubarb’s fiber content, it may aid in relieving constipation and diarrhea.
Here are two of my very favorite rhubarb recipes (they are also kid tested and approved).
- 6 cups chopped fresh rhubarb
- 1 cup sugar
- 2 tbsp water
- 1/4 tsp cinnamon (optional)
- In a saucepan, combine the rhubarb, sugar, water and cinnamon.
- Simmer over low-medium heat for about 15 minutes, or until all the sugar has dissolved and the rhubarb has broken down.
- Let cool.
Rhubarb Strawberry Crunch
½ cup white sugar
1 ½ Tablespoons all-purpose flour
1 ½ cups sliced fresh strawberries
1 ½ cups diced rhubarb
¾ cups all-purpose flour
½ cup packed brown sugar
½ cup butter
½ cup rolled oats
- Preheat oven to 375 degrees
- Spray baking pan with no stick spray
- Wash Rhubarb and cut into 1 inch pieces
- Wash strawberries, cut into small pieces
- Cut stick of butter into small pieces
- Fruit Mixture: In a large bowl, mix ½ cup white sugar, 1 ½ tablespoons flour, 1 ½ cups strawberries, and 1 ½ cups rhubarb.
Place the mixture in your baking dish.
- Crumble: Mix ¾ cups flour, ½ cup brown sugar, ½ cup butter, and ½ cup oats until crumbly.
- Crumble mixture on top of the rhubarb and strawberry mixture.
- Bake for 45 minutes in the preheated oven, or until crisp and lightly browned. Enjoy! 🙂
Teaching Note: Oats are a great source of fiber, which helps keep you full longer and helps to maintain a normal blood sugar.
Fiber helps to balance out the natural sugars in fruits, so your body will get less of a spike in blood sugar, and less likely to crash later in the day.
Fiber also helps to promote the growth of good bacteria in the gut.
(The special type of soluble fiber in oats is called beta-glucan.)