So just in case you weren’t already sold on the whole rhubarb idea yet, did you know how good it was for you? Did you know it can just about do everything for you but your taxes? Here is just a short list of the great wonders that rhubarb has going for it, y’know, besides just tasting awesome!
- Aids in weight loss – high in flavour, but low in calories, rhubarb is a great alternative with only 21 calories in 100 grams!
- Stimulates bone growth and repair – the vitamin K promotes osteotrophic activity.
- Helps prevent Alzheimer’s disease – that’s the vitamin K again, which prevents the oxidation of brain cells and stimulates cognitive activity.
- Stimulates production of red blood cells – the trace amounts of copper and iron found in rhubarb are enough to stimulate the production of new cells.
- Reduces risk of cardiovascular diseases – the impressive amount of antioxidants in rhubarb help ensure that free radicals don’t cause heart disease.
- Prevents cancer and macular degeneration – beta carotene, lutein, and zeaxanthin are polyphenolics found in rhubarb which delay and ward off cancers and degeneration.
- Stengthens digestive system and relives constipation – high in fibre, rhubarb has been traditionally used as a cure for constipation.
1 cup white sugar
3 tablespoons flour
½ teaspoon salt
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb (8 large stalks/16 small stalks)
½ cup flour
2 cups brown sugar
½ cup salted butter or margarine
2 teaspoons cinnamon
2 cups rolled oats
Move an oven rack to the centre of the oven and preheat the oven to 350°F. Grease a 9 x 13 inch baking dish and set it aside.
In a large bowl, mix together the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger until well combined. Add the rhubarb, and mix to coat. Pour the rhubarb mixture into the bottom of the prepared baking dish.
Thoroughly combine ½ cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal by hand, and then crumble the whole mixture over the rhubarb. Gently pat the topping down to make a crust.
Bake on the centre rack of the preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, about 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.