Garden Rhubarb - Properties and Application in Cooking

Rhubarb, also known as raspberries, is a plant cultivated in Europe and North America. It is estimated that there are around a dozen different species of raspberries, but only a few of them are edible. In Poland, the garden rhubarb is most commonly found. This vegetable belongs to the family of rustable plants, similar to spinach or grass. It usually reaches a height of about 1.5 meters. It is characterized by long leaves and thick leaf buds that are red in color. It is an edible component. Garden rhubarb is used to prepare various dishes, while in medicine, the medicinal rhubarb is used (M. Mitek, E. Łysoniewska 2012). This vegetable is a seasonal product, available from April to June. The energy content as well as the selected nutrients in 100 g of rhubarb (H. Kunachowicz et al. 2016): – Energy: 15 kcal, – Carbohydrates: 4.6 g, – Dietary fiber: 3.2 g, – Protein: 0.5 g, – Fat: 0.1 g, – Vitamin A: 10 µg, – Vitamin C: 9.0 mg, – Vitamin E: 0.18 mg, – Potassium: 136 mg, – Phosphorus: 24 mg, – Iron: 0.6 mg.

Rabarbar has several health benefits that have been utilised for a long time. It is a source of polyphenols, including anthraquinones, which have a cleansing effect, among other things. Therefore, its consumption can be beneficial for people with regular bowel movement problems. Furthermore, these compounds also exhibit anti-inflammatory and anti-cancer effects (L. Sobotta et al. 2010). Another important component is resveratrol, which has a positive impact on the cardiovascular system and lowers LDL cholesterol levels. Additionally, resveratrol has anti-inflammatory, anti-aging, and antioxidant properties. It also inhibits the formation of blood vessels in cells, which can be particularly important in preventing the development of cancer (A. Ratz-Łyko 2016). Rabarbar is also a source of antioxidant vitamins: A, C, and E, which neutralise the effects of free radicals and have anti-aging properties, among other things. Moreover, antioxidants support the immune and nervous systems. However, it is important to note that rabarbar contains large amounts of oxalic acid. This information is particularly important for people with rheumatoid arthritis and kidney diseases. Therefore, they should limit their consumption of rabarbar.

Thanks to its beneficial health properties, rhubarb is employed in numerous dishes, primarily in compotes and jams. The distinctive sour flavor of this vegetable makes it an ideal addition to cakes and other sweet treats. It is also utilized for thickening jellies or for pickling fruits. Rhubarb can also be consumed raw, for instance, with the addition of erythritol.

Preparation time: 25 minutes Ingredients (for 2 servings of 250 g): Rhubarb stalks - 3 pieces (330 g), Water - 2 glasses (480 ml), Potato flour - 1½ tablespoons (18 g), Erythritol - three tablespoons (30 g). Preparation: 1. Clean and cut the rhubarb stalks into small pieces. 2. Pour 1½ glasses of water into a pot, add the cut rhubarb and erythritol, and cook for about 10 minutes. 3. In the remaining amount of cold water, thoroughly mix the potato flour. 4. Slowly pour the prepared mixture into the pot on the stove, stirring constantly. Then cook for 2-3 minutes. 5. When the compote has thickened, pour it into glasses. Nutritional value (per serving): Energy: 67 kcal, Protein: 2.1 g, Fat: 0.4 g, Carbohydrates: 15.0 g.

Preparation time: 25 minutes + cooling time Ingredients (per 1 litre): roots of beets 6 pieces (660 g), strawberries 3 glasses (450 g), water 4 glasses (960 ml), erythritol 5 tablespoons (50 g), mint leaves five leaves (5 g).

The preparation time is 35 minutes. Ingredients (per serving): Rhubarb stalk 110g, Strawberries 70g, Oat flakes 30g, Coconut oil 10g, Olive oil 2.5g, Coconut flakes 3g, Erythritol 20g. Preparation: 1. Preheat the oven to 180°C. 2. Clean the rhubarb and cut it into small pieces. 3. Wash the strawberries and remove the stems before cutting them into smaller pieces. 4. Use olive oil to grease the baking dish and add the rhubarb and strawberries. 5. Grind the oat flakes slightly before mixing them with melted coconut oil, coconut flakes, and erythritol in a small bowl. 6. Sprinkle the chopped rhubarb and strawberries with the prepared crumble. 7. Bake the dish in the oven for 20 minutes. Nutritional value (1 serving): Energy: 286 kcal, Protein: 5.2 g, Fat: 17.0 g, Carbohydrates: 31.9 g.