Rhubarb-eriffic!

The trees are blossoming, the bees are buzzing, my garden is being overtaken by weeds and we are celebrating our first fruitful harvest. Rhubarb (and it’s good friend, Chives) is the heartiest thing in the garden and the first crop to mature. Here’s a bit on nutritional info about the pie plant:

[Rhubarb] contains a fair amount of potassium, vitamin C, Vitamin A, dietary fibre, and calcium. Although the calcium content is quite high, unfortunately the calcium content it supplies is bound by oxalic acid [the poison that is found in large quantities in the leaves] and so it is not easily absorbed by the body.

NUTRITION FACTS

For 1 Cup of Diced, Raw Rhubarb:

Calories ………………..26

Dietary Fibre …………….2 grams

Protein ………………….1 gram

Carbohydrates ……………..6 grams

Vitamin C ……………….10 mg

Vitamin A ………………122 IU

Folic Acid ……………..8.7 mg

Calcium ………………..105 mg

Potassium ………………351 mg

And so we’ve been eating rhubarb in all it’s wonderful forms: pies, crisps, juice and this morning with oatmeal. The recipe is simple.

Stew your rhubarb by chopping up the stems (I used about 12). Place about 1 cm of water in the pot and then add 1/2 c. sugar to start. Let simmer until the rhubarb is broken down and looks like a bunch of stings floating in a pink soup (about 5 minutes). Taste for sugar and add more if needed.

Cook your oatmeal the way you normally would (I like to use rolled oats and soak them over night before cooking). When they are done, pour them into your bowl and add 1 tsp. butter, a pinch of salt and about 1/4c. of your stewed rhubarb. It is a really yummy way to start your day. A hit with the whole family.

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