One thing we inherited when we purchased our home was a very healthy rhubarb bush. Rhubarb is a perennial and faithfully comes back every year. When it starts popping up out of the ground my kids start talking about all the yummy ways we can eat it. With the weather warming up we’ve started to see Strawberries for sale in the market too. My husband actually picked some up last week, and although they aren’t quite ripe enough to snack on, we’ve decided to add it into our favorite rhubarb crisp recipe!
My youngest has a dairy allergy, I have a sensitivity to dairy, and my husband is intolerant. So needless to say we avoid dairy in our home. I actually “try” and make all of our food animal product free. After reading the book How Not to Die by Dr. Michael Greggor we try and add as many plants as possible into our diet. And rhubarb is certainly a plant – so we should enjoy it and all it’s health benefits!
Vitamin K is important for blood clotting and bone health. Along with vitamin K, it also contains two grams of fiber, calcium, and vitamin C! But beware – rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms can include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure. Yeek!
Ok – so the take away… eat cooked rhubarb stems in yummy desserts like strawberry rhubarb crisp!