How to cook rhubarb?
With its fruity and tangy taste, rhubarb is a spring vegetable that we love. Its season is short, don’t miss it! However, this small plant is not always easy to cook.
While rhubarb is a fiber-rich antioxidant, it is also known for its anti-cholesterol action.
Eating this plant limits the absorption of sugars and fats. It is also packed with “minerals like calcium, potassium, phosphorus, vitamin C and polyphenols”, says the cook.
Be careful not to abuse it. If we use a lot of it, it makes you “rhubarb overdose.”
Because of its high oxalic acid content, it can cause abdominal pain, diarrhea and can have a laxative effect that can cause us to lose minerals.
How to peel and thaw rhubarb?
To choose your rhubarb well, we prefer rhubarb sticks “firm, dense, heavy and of a beautiful red color, a little pink”.
Once in your kitchen, it’s time to peel the rhubarb. It’s important to do this once your product has had time to mature and become firm.
To peel them, it is necessary to “break the ends of the rods and then follow with a knife the natural movement of the first layer that will leave easily”.
