rhubarb for digestion
Spring is here. In many gardens, rhubarb patches are flourishing. This amazing food is perfect for this season.
It features the sour flavor, which, according to Chinese Medicine and Ayurveda, renews our digestive systems after eating the heavier foods of winter.
Indigenous to Siberia, its leaves are so high in oxalic acid that they are somewhat toxic. Only eat the fresh stems before they become woody and stringy.
Try it!
Rhubarb is high in fiber and thus soothes stomach ailments and relieves constipation when eaten. Used topically, it makes an effective poultice to reduce swelling.
One serving provides about half of the daily value in vitamin K, which supports healthy bones and strong memory. Rhubarb contains vitamin C for healthy skin and resistance to infection. It is also high in iron, potassium, and calcium.
Rhubarb Coconut Milk Custard
For the tart:
3 tablespoons water
1 tablespoon maple syrup
1 tablespoon sunflower or olive oil
a pinch of salt
1 cup spelt (wheat-free) OR millet flour (gluten-free)
6 tablespoons coconut oil, spooned out in small chunks
For the custard:
2 cups coconut milk
1 teaspoon vanilla extract
1/4 cup maple syrup
3 teaspoons arrow root powder
1/2 pound rhubarb, trimmed and sliced into 1-inch thick pieces
juice of 1 lemon
To prepare:
Preheat oven to 375 degrees.
Mix together all the tart ingredients in a large bowl. Add the coconut oil last and toss it with the flour mixture so that each chunk is coated with flour. Mix gently with your hands until a thick dough forms. Flatten dough into baking dish and set aside.
Then, using the same bowl, mix all the custard ingredients together. Whisk well to incorporate. Add the rhubarb and pour mixture into crust.
Bake for 40 minutes or until custard doesn’t jiggle when you give it a shake. Cool, slice and enjoy topped with fresh strawberries if you like!
Raspberry Rhubarb Tapioca Pudding
You will need:
1 cup pearl tapioca (not instant)
2 cups milk (cow or almond)
1 teaspoon vanilla extract
1 cup chopped rhubarb
1 cup fresh raspberries
1/4 cup lemon juice
1/4 cup honey
In a large saucepan, combine the milk, tapioca, vanilla, and rhubarb. Cook for 30 minutes on medium heat or until the tapioca looks translucent.
Add raspberries, lemon juice and honey. Stir well and cook on low heat for 3 to 4 more minutes.
Serve in wine glasses or decorative bowls. Top with slivered almonds if you like.
Rhubarb Compote
You will need:
Juice of 1 orange
Zest of 1/2 orange
1 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon each: cinnamon and cardamom
a pinch of salt
1 pound rhubarb, cut into half-inch pieces
1/4 pound strawberries, topped and chopped
To prepare:
Combine all ingredients in a saucepan.
Bring to a boil over medium-high heat. Reduce heat and simmer until the rhubarb forms a thick paste, about 10 minutes. Remove from heat and set aside.
Store in jars in the fridge for up to 3 weeks.
