Throughout history, rhubarb has been used for both culinary and medicinal purposes. Although you can eat rhubarb raw, you probably won’t enjoy it. It has a sour, brutally bitter taste, so most people prefer to cook it with sugar. The stalks range in color from red to pink to pale green and have a consistency that’s similar to celery.
Rhubarb became a popular addition to pies and other desserts in the 18th and 19th centuries after sugar became widely available in England. Today, rhubarb is used in a similar way—and is commonly paired with strawberries to balance its sour-bitter flavor.
Rhubarb kind of looks like celery, but a little bit prettier. Take a look-
Keep in mind!
Only the rhubarb stalks are eaten! The leaves are poisonous. Because raw rhubarb stalks are stringy in texture, most people consume them only when cooked in large amounts of sugar as mentioned above. To avoid extra sugar calories in rhubarb, cook the stalks with sweet fruits like strawberries or apples.
A favorite springtime pie filling, rhubarb can be also made into preserves, or it can be stewed to make a compote or sauces which compliment cooked meat.
When cooked and sweetened, rhubarb will turn brownish in color. It should not be prepared in aluminum or cast iron pots, which will interact with acid in the vegetable and will darken the pot as well as the rhubarb.
BENEFITS OF RHUBARB STALKS
Aids in weight loss
Strengthens digestive system
Stimulates bone growth and repair
Contains Vitamin C, potassium, and fiber.
Rhubarb is cholesterol-free, fat-free, and is low in calories.
DRAWBACKS
Usually prepared with substantial amounts of sugar or other sweeteners
Contains oxalic acid, which inhibits calcium and iron absorption (because it has high oxalic acid content, large amounts of rhubarb should be avoided by people with poor functioning kidneys)
Leaves are highly poisonous.
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