Rhubarb is an excellent source of fibre, which helps to lower cholesterol.
Studies show that rhubarb helps lower your bad cholesterol levels and total cholesterol. Lower cholesterol levels reduce your risk for heart disease and heart attack.
Humans have been enjoying rhubarb for thousands of years. It was initially found in Asia around 2,700 BC, where it was used for medicinal purposes. Rhubarb eventually made its way West after it was discovered and popularised by Marco Polo in the 13th Century.
Rhubarb contains a compound called anthocyanin, which has been shown to have anti-inflammatory properties. Including rhubarb in your diet may help reduce inflammation and promote overall well-being.
March is for Rhubarb!
Rhubarb is a vegetable that tends to be used as a fruit.
In contrast to tomatoes and avocados, which can be incorporated into savoury dishes, rhubarb's natural tartness makes it an excellent companion for sweet flavours.
A half-cup serving of rhubarb contains 13 calories, of which 1 gram of protein, 3 grams of carbs, 1 gram of fibre and 1 gram of sugar. Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red colour) and proanthocyanidins.
Chop it! Cook it! Chomp it!
You'll usually find rhubarb baked into sweets, like rhubarb crisp (topped with a brown sugar crumble), rhubarb pie, or rhubarb custard cake.
(Note: Be sure to remove all the leaves, as they are poisonous.)
Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip sugar over, toss together, then shuffle the rhubarb so it’s in a single layer.
Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.