Cooking Made Simple

While looking through the freezer a couple of days ago, I came across a forgotten bag of frozen rhubarb. I don’t have a lot of experience with this vegetable, but remember my aunt making strawberry and rhubarb pies. I decided that I might as well try to make something good since we had it, and I like to experiment with foods.

I really wasn’t very fond of the results, but Steve liked it so I thought I would post about it for others that might like it too. It was very sour in a puckery way, so if you like sour, you might really like this!

I first cooked the rhubarb on the stove with some water, lots of Apriva sweetener and a healthy shake of cinnamon. It smelled delicious, and I had high hopes at this stage. By the time it thickened up it looked like a thick and pulpy sauce.

I then decided I wanted to put some type of top on it. Pie crust was my first thought, but I didn’t want to use any flour so I quickly passed on that idea. I then decided to use a small amount of oatmeal with some more Apriva and more cinnamon. Then it went into the oven for the top to get a little crispy. Once out of the oven I added a dollop of freshly whipped cream. I think I would have liked it better without the oatmeal part and with a little more Apriva in the rhubarb.

Rhubarb is commonly thought of as a fruit, though it is a vegetable, and one with lots of great health benefits! You should only eat the reddish stalks though, and never the leaves.

Rhubarb is an excellent dietary choice when you are wanting to increase your intake of dietary fiber, Protein, Vitamin K, Calcium, Potassium, anti-oxidant, and anti-inflammatory in natural foods. Several people who suffer from allergies have reported that they were able to breathe easier after they ate several helpings of rhubarb.

Rhubarb is also helpful in easing menopause symptoms, it helps absorb bad cholesterol before it has a chance to become a problem, it helps counterbalance acidity in your digestive tract, helping to ease upset tummies.

The large amount of calcium found in rhubarb will help prevent the side effects usually associated with osteoporosis. It has also been shown to help prevent certain types of cancer tumors from growing by increasing the white blood cell count.

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