RHUBARB
April 10th, 2012 → 1:25 am @ Shanti
“Vitamins and minerals in fresh food”
RHUBARB
Rhubarb is one of those vegetables you either love or hate. Some people cannot stand the tart-ness and furry taste of rhubarb. My personal thought is not so much the rhubarb, but the amount of sugar people use to make it sweet. As mentioned before, sugar is a poison to our body and puts on the weight. So what is the answer? I have used Xylotol as a sweetener in the past, as I don’t eat much rhubarb anyway. I have tried stevia, but it is not neutral enough for rhubarb.Rhubarb is a originally a native of Siberia. It is easily grown in your garden and it lives for years. Also it has a showy appearance, with its coloured stems and large leaves, which are poisonous by the way. (Oxalic acid).Always discard the leaves.
Rhubarb contains some anti-oxidants and dietary fibre and is low in calories.
Vitamins: K, C, A all good, some E, B1, B2 B6, B3, B9 and B5.
Minerals: Manganese, Calcium, Potassium, Iron, Magnesium, Copper, Phosphorous, Selenium.
Rhubarb pies are always a favourite, but be careful with the sweeteners, which you really need, to make rhubarb edible in my opinion. In pies, you can possibly use stevia, but as a desert, I suggest xylotol as a sweetener or maybe some honey, since we do not eat rhubarb all that often anyway.
