Our rhubarb is up and I have used it a couple of times for our favorite rhubarb sauce (great with a fresh batch of biscuits), and a delicious coffee cake. However, I thought you would enjoy a few facts about this yummy vegetable.
I also picked up another 5-gallon pail. I’m going to try some rhubarb wine this summer. Wish me luck; I don’t drink much and I’m not sure how it is supposed to taste. I suppose it’s like art: I don’t know good stuff, I just know what I like.
Rhubarb is one of the lowest-calorie vegetables. Four ounces of fresh rhubarb stalks carry just 21 calories. Nonetheless, it holds some vital phytonutrients such as dietary fiber, poly-phenolic antioxidants, minerals, and vitamins. Its petioles (stalks) contain no saturated fats or cholesterol. The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. Red color stalks carry more vitamin A than in the green varieties.
Further, the stalks also contain small amounts of poly-phenolic flavonoid compounds like beta carotene, zeaxanthin and lutein. These compounds convert into vitamin A inside the human body and deliver same protective effects of vitamin A.
Vitamin A is a powerful natural antioxidant which is required by the body for maintaining integrity of skin and mucus membranes. It is also an essential vitamin for healthy eyesight. Research studies suggest that natural foods rich in vitamin A may help protect from lung and oral cavity cancers.
As in other greens like kale, spinach, etc., rhubarb stalks too provide good amounts of vitamin-K. Four ounces of fresh stalks provide 29.3 µg or about 24 percent of daily recommended intake of this vitamin.
Vitamin K has a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer’s disease.
Got that? Nearly the perfect food.
Rhubarb Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter
1/ 2 cup white sugar
1/ 2 cup brown sugar
1 egg
1 cup chopped rhubarb
1/2 cup raisins (optional)
1/2 cup chopped nuts
(optional)
3 tablespoons flax seeds (optional)
Directions: Preheat an oven to 375 degrees F.
Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine.
Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 12-15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
