Rhubarb, with its vibrant red stalks and distinct tangy taste, is often overlooked in the realm of fruits and vegetables. However, this humble plant offers a range of health benefits and culinary delights that make it worthy of our attention.
The two things I can think of – rhubarb pie and rhubarb jam. Both are so good and so tasty. My neighbor grows them, so I’ve been lucky to get a couple of pieces every so often.
There are many health benefits of rhubarb:
- Rich in Nutrients: Rhubarb is packed with vitamins, minerals, and fiber. It contains significant amounts of vitamin K, vitamin C, and calcium, promoting healthy bones, immune function, and collagen production.
- Antioxidant Powerhouse: Rhubarb is a good source of antioxidants, such as anthocyanins and lycopene, which help fight free radicals and reduce oxidative stress in the body.
- Digestive Aid: Thanks to its high fiber content, rhubarb supports a healthy digestive system by promoting regular bowel movements and aiding in overall gut health.
- Low in Calories: If you’re watching your calorie intake, rhubarb is a great addition to your diet. With its low calorie and high water content, it can satisfy your sweet tooth without packing on extra pounds.
If you’re lucky and can get some growing in your garden (or from a friendly neighbor!) or even from a farmer’s market, you can make some tasty things with rhubarb.
What we’re cooking ~ Rhubarb Strawberry Jam
Makes 1 jar
Ingredients:
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups strawberries, hulled and chopped
- 1~2 cups granulated sugar (2 cups only if you like it on the very sweet side, but lose some of the tanginess of the rhubarb. I like to stay at about one cup or just slightly more)
- 1 teaspoon of lemon juice
- Approx 1 oz of pectin
Instructions:
- In a large saucepan, combine the rhubarb, strawberries, sugar, and lemon juice. Mix well and let the mixture sit for about 30 minutes to allow the fruits to release their juices. Stir every 10 minutes to mix sugar well.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Reduce the heat to medium-low and let the jam simmer for about 30-40 minutes, stirring occasionally, skimming off any foam that forms on the surface.
- Cook until the rhubarb and strawberry have all “cooked” down and there are no apparent pieces of fruit visible.
- Add pectin and continue stirring.
- Carefully transfer the jam into clean and sterilized jars, leaving about 1/4-inch headspace. Wipe the jar rims clean, place the lids on, and tighten the bands.
- Process the jars in a boiling water bath for 10-15 minutes to ensure proper sealing. Alternatively, refrigerate the jam if you plan to consume it within a few weeks.
- After processing or refrigeration, let the jam cool completely before storing it in a cool, dark place.
I only get to make this twice a year but strongly considering growing my own rhubarb plant so I can enjoy this more often.
What we’re cooking ~ Rhubarb-Strawberry Compote
Ingredients:
- 3 cups rhubarb, chopped into 1-inch pieces
- 2 cups strawberries, hulled and halved
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions:
- In a saucepan, combine the rhubarb, strawberries, sugar, lemon zest, and lemon juice.
- Cook over medium heat, stirring occasionally, until the fruits soften and release their juices. This usually takes about 10-15 minutes.
- Reduce the heat to low and let the mixture simmer for another 5 minutes until it thickens slightly.
- Remove from heat and let it cool before transferring to a jar or container.
- Enjoy the compote as a topping for yogurt, ice cream, pancakes, or spread it on toast for a burst of tangy sweetness.
