Ingredient Focus: Rhubarb

By | May 24, 2012

Rhubarb is one of the official markers that spring has fully arrived. A jewel-toned pink and light green, the slender stalks make for great jams, pies, baked goods, and as we recently found out cocktails, too!

This end-of spring root traditionally pairs well with strawberries, otherwise many find its taste too tart. Yet, rhubarb can even make a savory appearance when paired with other ingredients like ginger and cheese.

Uses of this root date to ancient China, where rhubarb was used for medicinal purposes. Even today, this rhizome is known for its numerous benefits. Rhubarb is a great source of dietary fiber and is known for soothing heartburn, lowering cholesterol, and calming hot flashes. Containing calcium, lutein, vitamin K, and antioxidants, rhubarb is a fantastic choice for spring eating.

While rhubarb is great for sweet treats like Marcus’ Apple Rhubarb Cake, why not try it savory recipes like these Indian Spiced Chickpeas.

Click here to watch Marcus prepare his mother’s Apple Rhubarb Cake.

What’s your favorite way to eat rhubarb?

Photos: Lindsay Hunt

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