Herb :: Rhubarb packs nutrients, complements summer fruits
Rhubarb season is here. A half cup of rhubarb is a good source of fiber and an excellent source of bone-building vitamin K. Rhubarb also provides vitamin C, potassium and phytonutrients (lutein and zeaxanthin), which help protect against age-related macular degeneration, the leading cause of blindness in older adults.
Rhubarb requires considerable sweetening, because it is extremely tart. Buy deep red stalks, which are sweeter and richer in flavor. Rhubarb goes well with apples, blueberries, raspberries, apricots or raisins. When cooking rhubarb, use a nonreactive pan such as Pyrex, CorningWare or stainless steel. Avoid cast iron or cast aluminum pans; the acids in rhubarb will react with the metal and turn the food an unappetizing brown color.
Rhubarb Citrus Fruit Sauce
2 cups rhubarb, diced (fresh or frozen)
1 medium apple, cored and diced
1 cup strawberries, sliced
1 Tablespoon orange zest
2/3 cup sugar
1/3 cup orange juice
1 Tablespoon cornstarch
1. Combine rhubarb, apple, strawberries and orange zest in a medium pot. Cook over low heat until fruit softens.
2. Stir in sugar until dissolved.
3. Whisk in orange juice and cornstarch in a cup. Add to fruit mixture.
4. Cover and simmer 20 minutes.
5. Serve over poultry or pork or on top of pancakes or waffles.
Makes 9 half-cup servings; 88 calories per serving.