ABC SUPERFOODS: R is for Rhubarb


Do you have high cholesterol? How about low or compromised immunity? Do you struggle with constipation? If so, you should be eating rhubarb! This tart fruit soaks up the cholesterol in your body and flushes it from your body, eliminating the opportunity for your arteries to be clogged. In addition to this, the fiber in rhubarb lowers triglycerides- potentially hazardous fats in the bloodstream. The vitamin C contained in rhubarb boosts the immune system, protecting against colds and infections. If you need help with keeping your bowels moving on a consistent basis, rhubarb is your friend. It has more than 2 grams of dietary fiber in a mere half-cup of rhubarb.

At the Market
-As a general rule, the redder the stalk, the sweeter the rhubarb will taste.
-Avoid stalks that are tender to the touch rather than firm, as well as any stalks that have begun to brown (especially on the ends).

In the Kitchen
-If you don’t plan on eating/using the rhubarb right away, store uncut, whole stalks in the humidity-controlled drawer in your refrigerator.
-Store chopped rhubarb in a sealed plastic bag in the refrigerator for up to 3-4 days.
-Eat ONLY the rhubarb stalks: the leaves are poisonous.
-Try stewing rhubarb chunks in water or juice to lessen the fruit’s tartness (so you don’t need to douse it in sugar when baking with it, later). To do so, add a half cup liquid for every 3-4 cups of chopped rhubarb and cook for about 15 minutes until the fruit is tender.
-Spices like cinnamon, ginger, or rosewater may also do the trick to decrease the tartness.
-To freeze, wash the stalks and dry them before chopping into 1-inch thick pieces. Transfer the rhubarb into tightly sealed freezer bags and store in the freezer for up to a year. (Thaw before baking with the rhubarb).


Strawberry Rhubarb Crisp

3 Tbsp. cornstarch
1 cup sugar
1 tsp. lemon zest
3 cups sliced fresh strawberries
4 cups thinly sliced & diced rhubarb


1 cup good gluten-free flour (I used Jules)
1 cup packed brown sugar
1/2 cup salted butter
3/4 cup gluten-free rolled oats

Preheat oven to 375°. Spray a glass or ceramic 9×13 baking dish with cooking spray or coat lightly with butter.
In a large bowl, whisk together the sugar and cornstarch.
Add the lemon zest, sliced strawberries and rhubarb and stir together with a spatula until fruit is all coated with sugar mixture.
Spread the fruit mixture into the 9×13 baking dish.
Measure the flour, brown sugar, butter and oats into a medium sized bowl. Use a pastry blender to mix together until butter pieces are pea-sized. (You can also do this step in a food processor: pulse together the flour, brown sugar and butter until butter is in pea-sized pieces, then add the oats and pulse until just mixed.)
Crumble oat mixture on top of the fruit mixture.
Bake 45 minutes in a 375° oven, or until lightly browned and crisp.

Recipe and photo taken from My Gluten Free Kitchen.


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