Rhubarb is a hearty plant that thrives in Wisconsin's climate, and it's officially in season!
This colorful, nutrient-dense vegetable is often overlooked and definitely underrated. The red-hued stalks are full of vitamins and minerals, and naturally low in calories. Rhubarb is a good source of potassium, with about 147 mg per stalk or 351 mg per cup. Not bad considering 1 cup of banana is 537 mg. Potassium is an essential part of our diet and plays a role in the cardiovascular system, maintaining muscle function and proper fluid balance.
Additionally, Rhubarb provides a substantial amount of vitamin C, an antioxidant which supports tissue repair, plus it has vitamin K for healthy bones. Rhubarb also contains minerals such as calcium and magnesium.
Lastly, as you might have guessed based on its texture and celery-like stalk, Rhubarb is loaded with fiber which is excellent for digestion. Fiber is the key to satiety and gut health!
If you're lucky enough to have Rhubarb growing in your back yard or come across it at the farmers market, here are a couple different ways to incorporate it into your next meal and bonus - cocktails too!
CHIPOTLE RHUBARB BBQ SAUCE
STRAWBERRY RHUBARB OAT BARS
Just remember to only eat the beautiful stalk sections and toss the leaves (or compost them - but do not consume!). Most importantly, get creative and have fun with the distinct tart flavor!
Square pan was dirty, I was over it, I used bread pan and made into a crumble instead.
ALWAYS IMPROVISE IN THE KITCHEN!
with vanilla bean, froyo, fresh thyme and coconut
STRAWBERRY RHUBARB MARGARITA
Check out my amazing team! I’m just finishing up the Meet the Team page which will be up on the site soon! Have a great Memorial Day weekend!
Special shout out to Kate (3rd from left), our dietetics student, for all the fun rhubarb facts. Where does a rhubarb go to get a cocktail? A SALAD BAR!