Although the leaves are toxic, various parts of the plants have medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavor.
Nutritional value: Rhubarb contains Sugars, Dietary fiber, trace amounts of Fat, Protein, Water, Vitamin B9, V, E, K, Calcium, Iron, Potassium, Sodium and Zinc.
Tip: Rhubarb can successfully be planted in containers, so long as the container is large enough to accommodate a season’s growth.
Apart from using Rhubarb as a strong laxative, the roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic use of rhubarb as a dieting aid.
I have over 20 recipes that use Rhubarb. Today however, I shall share with you the Rhubarb sorbet recipe.
Preparation time: 3 hours
Makes 3 cups
- 1 cup water
- 1 cup + 2 tablespoons sugar
- 3 tablespoons lemon juice (from about 1-1/2 lemons)
- 2 pounds fresh (with leaves) or 1 pound frozen rhubarb
- 2 tablespoons light corn syrup
Stir water, sugar and lemon juice in a medium saucepan over medium heat until sugar dissolves, then bring to boil.
While water boils, clean rhubarb, discarding leaves and root tips. Cut in one-inch pieces. Add to boiling water and let simmer until rhubarb is tender, about 10 minutes. Remove from heat and puree in food processor or blender or with immersion blender. Stir in corn syrup. Refrigerate until cold, at least 2 hours.
Process as directed in ice cream maker until thick and creamy.
Per Half Cup: 184 Cal;
1g Protein; 0g Tot Fat; 47g Carb; 1g Fiber; 66mg Calcium; 0mg Iron; 11mg Sodium; 0mg Cholesterol; Weight Watchers 4 points