Rhubarb Season
|
Rhubarb is one of the first fruit to arrive in the garden. Technically it is a vegetable and it looks much like a red variety of celery. Since this tangy vegetable is used in compotes, pies, crisps, muffins and even raw from the garden most people think of it as a fruit. Rhubarb itself is low in calories and receives higher than average marks nutritionally. One cup of diced rhubarb is only 29 calories. Surprisingly this amount of rhubarb will give you 27% of daily Calcium needs, 11% Vitamin C, 3% Vitamin A and 2% Iron. It is very low in saturated fat, cholesterol and sodium. Rhubarb is a very good source of dietary fiber and a good source of potassium. Strawberries and rhubarb make good companions. If you are looking for something a little different to put on toast or yogurt try this: chop 2 cups of rhubarb (about 4 or 5 stalks), ½ cup orange juice and 2 Tbsp of honey. Bring to a boil then reduce and simmer. Keep covered for about 10 minutes or until rhubarb is tender. When it is done cool slightly and then add ½ cup of strawberries. 
|
 |
