Rhubarb
Rhubarb is 95 percent water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium.
One cup diced Rhubarb contains about 26 calories.
Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and so is not easily absorbed by the body.
Rhubarb is somewhat acidic but in most recipes this is normally offset by sugar.
Wash and remove any blemished areas. Cut off the pulpy ends. Cut into 1/2-inch strips or 1/2-inch cubes. To decrease some of the acidity in the Rhubarb (and reduce the amount of sugar needed to sweeten), pour boiling water over the pieces and let sit for 3 to 5 minutes. Drain. A characteristic of the dried product will be brittle.
Rhubarb Nutritional Information
Calories 20
Calories from fat 0 %
Total Fat 0
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 1 g
Protein 1 g
Serving Size : 2/3 cup (85g)
Rhubarb when raw is so tough
And its leaves contain poisonous stuff,
But when cleaned and de-soiled
Dipped in sugar and boiled
Then the stalks are quite tasty enough.
Recipe: Rhubarb Orange Crepes
Crepes:
1/3 cup all-purpose white flour
1/3 cup buckwheat flour
3/4 cup 1% milk
2 tablespoons sugar
1 large egg
2 large egg whites
2 teaspoons vegetable oil, preferably canola oil
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Filling:
1-1/4 lbs. rhubarb, trimmed and cut into 1/2-inch pieces (5 cups)
3/4 cup sugar
2 tablespoons all-purpose white flour
1 teaspoons grated orange zest
2 tablespoons orange juice
1 tablespoon butter
Confectioners' sugar for dusting
Strips of orange zest for garnish
To make crepe batter: Combine crepe ingredients in a food processor; process until smooth. Transfer the batter to a bowl, cover and refrigerate for at least 30 minutes.
To make filling: Combine rhubarb, sugar, flour, grated orange zest, orange juice and butter in a saucepan and stir over medium-low heat until the rhubarb is tender and the juices are thick, 10 to 15 minutes. Remove from the heat and set aside. (The filling can be prepared ahead and stored, covered, in the refrigerator for up to 4 days.)
To cook crepes:
Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Using a paper towel, rub the pan with a little oil. Ladle a scant 2 Tbsp. crepe batter into the pan and tilt to coat the bottom evenly. (If the batter is too thick to readily coat the pan, stir in a little more milk.) Cook until the underside is brown, 30 to 45 seconds. Loosen the crepe with a spatula, and quickly turn it over with your fingertips. Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, rubbing the pan with oil between crepes. Stack the crepes as they are cooked. (You will have about 14 crepes.) (The crepes can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)
To assemble and bake crepes:
Preheat oven to 375 degrees. Lightly oil a shallow baking dish or coat it with nonstick cooking spray. Spread about 2 Tbsp. of the rhubarb filling in the center of each crepe. Fold in quarters and set the crepes in the prepared baking dish. Bake, uncovered, for 10 to 15 minutes, or until heated through.
Serve dusted with confectioners’ sugar and garnished with strips of orange zest.
Nutrition per serving:
Calories: 248; Protein: 6g; Fat: 5g; Carbohydrates: 47g; Sodium: 113mg; Cholesterol: 42mg
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See also:
Rhubarb Cake
Rhubarb Slush
Rhubarb Blueberry Jam
Rhubarb Cherry Jelly
Rhubarb Cookies
Light Rhubarb Bread
Low Carb Rhubarb Cheesecake
Rhubarb Pancake Syrup
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