|Our allotment rhubarb patch in April 2011, showing a rhubarb flower.|
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Friday, 10 April 2015
Rhubarb is a plant which originated in the cooler climes of China and Russia, cultivation subsequently spreading through Northern Europe and into Greece, Turkey and the Levant. Now it is also grown in North America. Only the stalks are edible, the leaves being too high in oxalic acid, which is toxic and can also cause kidney stones. (In fact, rhubarb stems picked in cold weather can also be too high in oxalic acid, so it's not advisable to eat those either.) Rhubarb is technically a vegetable as the edible part is the stem, but is usually classified as a fruit since it is used like fruit.
In terms of medicinal use, rhubarb has laxative effects and it was for its therapeutic value that rhubarb was originally grown. It was not until sugar became more commonly available in the 17th century that people in Europe began cooking with rhubarb.
So if we do eat rhubarb, what benefits does it have? Rhubarb contains many vitamins and minerals, but those in nutritionally useful amounts (I reckon this as 10% or more of the recommended daily intake per 100g) are vitamin C, vitamin K, potassium and magnesium, with calcium very close at 9%. Contrary to popular belief, the stems are perfectly edible raw, though very tart. You may want to use rhubarb traditionally in jams, pies, crumbles or as a sweetened compote with custard, but bear in mind that it is probably healthier to use either gour (evaporated cane juice) or an alternative to cane sugar such as xylitol, stevia, coconut palm nectar or agave nectar. Rhubarb, lemon plus a sweetener and water makes a refreshing cold drink. If you want to maximise the vitamins in your rhubarb, then eat it raw; one way of doing this is to dehydrate it into chewy chunks, infused with fruit juice to make it sweeter- watch this space to see how it turns out when we try it.
Rhubarb pairs well with orange and ginger; they detract from its acidity and add warmth. Here are some of our rhubarb recipes, both sweet and savoury:
A spicy condiment not for the faint-hearted!
Delicious dairy free icecream
A Summer teatime treat
A refreshingly different cooler
Try this warm as a "pudding cake"
Guaranteed to liven up any sandwich!
Our twist on the classic English dessert
Thursday, 9 April 2015
|Crispy baked sweet potato chips|
|Nut-coated marrow/ kadoo rings|
You get a double whammy with this post- not one but two recipe ideas which are simple, delicious and add a little interest to your veggies. as well as that, you can eat them on grain-free fasting days too!
First up we have crispy sweet potato chips- baked to make them healthier. Simply scrub and cut your orange sweet potatoes into fries, roll in a mixture of potato flour, salt and pepper and bake at 200C on a lightly-oiled baking sheet until soft inside but crispy outside. Perfect to dip into cashew sour cream...
Next we have nut-coated marrow (or kadoo) rings. Peel the marrow, de-seed and slice into rings. dip in pancake batter (made from potato and buckwheat flour) and coat in chopped nuts- we used almonds. Deep fry carefully.