Finally, the pregnancy nausea has passed. Now, I can get back in the kitchen and get creative. For about 10 weeks, early in this pregnancy, I survived on raspberries and peanut butter toast. It was basically all I could stomach. Experimenting with rhubarb was too much for my stomach to handle. Now, I am back and it feels great.
Last week, I got a bunch of rhubarb from a local farm. Honestly, I had no idea what to do with it. I do remember it growing behind my Pap and Grandma's house and my Pap just pulling it out of the grass and chewing it!
I had to do a little research. Turns out rhubarb is a pretty healthy vegetable. Typically it is added to fruit in the form of a dessert. Cool. A heathy veggie in a dessert.
Please note that the leaves are not edible and can be quite poisonous, so make sure to use only stalks when cooking your favorite dishes with rhubarb. Also, rhubarb is actually more nutritious cooked compared to eating it raw. Good to know.
Here are my top 5 reasons to add a little rhubarb to your life:
1. It keeps things moving. You know what I am talking about. It keeps you regular so if you are one of those people who goes #2 like once a week, add a little rhubarb to your diet. Keeping things moving is a good thing.
2. Surprisingly, it is a good source of calcium. Yep, another plant based source of calcium. Score.
3. It is super high in antioxidants. That beautiful red color is not just for show. Rhubarb is full of several kinds of antioxidants which helps with cancer prevention.
4. It lowers blood pressure. Yes, that's right.
5. It tastes damn good in desserts. See for yourself and try this recipe.