To see this video, go to-

Wash and strip 2 stalks rhubarb. Cut off the leaves and discard, if it hasn’t been done for you.

Chop into little pieces. Put in the blender with:

1 c. cherries, strawberries, an orange or 3-4 tangerines

1 c. liquid – water or juice, coconut milk

1/4 c. raw honey or sweetener of choice

a sprinkle of rosemary

options – 2 stalks celery, a dash of cherry liqueur, 1 Tab. chia seeds

To make into a pudding, or smoothie, add 1 Tab. soaked chia seeds, 1 banana

To make into a crumble, spread over a raw oat/almond crust. (recipe on this blog – taichibozeman.com/rawfoodblog

www.nutritiondata.com/facts/fruits-and-fruit-juices/2056/2

Even though rhubarb is
considered a vegetable, it is
most often treated as a fruit.
Rhubarb provides a good source
of vitamin C, fiber, and calcium.
It is usually eaten cooked, and
just like fresh cranberries,
rhubarb is almost unbearably tart
on its own.  It  needs the added
sweetness of sugar, honey, or
fruit juice to balance out the
acidity. Since rhubarb is primarily
used for pie, it is also referred to
by it’s nickname the “piefruit.”

****************************************************

http://lifestyle.iloveindia.com/lounge/benefits-of-rhubarb-2104.html

• Sodium – 4 mg
• Total Carbohydrates – 5gm
• Dietary Fiber – 2 gm
• Sugars – 1gm
• Protein – 1gm
• Vitamin A – 102 IU
• Vitamin C – 8 mg
• Vitamin E – 0.38 mg
• Vitamin K – 41 mcg
• Thiamin – 0.02 mg
• Riboflavin – 0.03 mg
• Niacin – 0.3 mg
• Vitamin B6 – 0.024 mg
• Folate – 7 mcg
• Pantothenic Acid
  

  – 0.085 mcg

• Calcium – 86 mg
• Iron – 0.22 mg
• Magnesium – 12 mg
• Phosphorus – 14 mg
• Potassium – 288 mg
• Sodium – 4 mg
• Zinc – 0.1 mg
• Copper – 0.021 mg
• Manganese – 0.196 mg
• Selenium – 1.1 mcg
• Total Fat – 0.2 mg

• Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
• Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion.
• Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.
• Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.
• It is believed that regular intake of rhubarb extract can help in diminishing the problem of hot flashes.
• Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus.
• Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
• Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.

Uses of Rhubarb

Rhubarb has many uses. The most common is medicinal. Rhubarb has been used in medicines and folk healing for centuries.

http://www.rhubarbinfo.com/rhubarb-uses.html

12.1 – Cleaning pots and pans

Use Rhubarb to clean your pots and pans (no joke!) If your pots and pans are burnt, fear not! An application of rhubarb over the afflicted area will bring back the shine in next to no time. Environmentally friendly too! ⁸

Rheum palmatum

12.2 – Hair Color

This is a fairly strong dye that can create a more golden hair color for persons whose hair is blond or light brown. Simmer 3 tbsp. of rhubarb root in 2 cups of water for 15 minutes, set aside overnight, and strain. Test on a few strands to determine the effect, then pour through the hair for a rinse. ^{26, 39}

12.3 – Insecticide

Rhubarb leaves can be used to make an effective organic insecticide for any of the leaf eating insects (cabbage caterpillars, aphids, peach and cherry slug etc). ^6,15

12.3.1 – Recipe 1

• Basically you boil up a few pounds of rhubarb leaves in a few pints of water for about 15 or 20 minutes,
• allow to cool,
• then strain the liquid into a suitable container.
• Dissolve some soap flakes in this liquid and use it to spray against aphids.

So, next time you pick some rhubarb stems to eat, you can put the leaves to good use rather than just composting them (which isn’t in itself such a bad use, I guess).

12.3.2 – Recipe 2

• Shred 1.5 kg (3 lbs.) rhubarb leaves
• and boil in 3.5 liters (1 gallon) of water for 30 minutes.
• Allow to cool and then strain. (use old utensils if you can – the rhubarb will stain most things and poison the rest.
• In a small saucepan heat to boiling point 2.5 litters (2.5 quarts) of water and mix in 125 g (4 oz) of softened soap ends (any bits of soap left in the shower).
• Allow to cool (stirring regularly to make sure all the soap is dissolved).
• Add to the strained leaf mixture, stir vigorously, and the spray directly onto infested leaves.

The unused spray can be kept for a day or two, but keep your kids away its still quite harmful.

****************************************************************

Rhubarb leaves poisoning

http://www.nlm.nih.gov/medlineplus/ency/article/002876.htm

Rhubarb Roundup

Rhubarb, the first “fruit” of spring, is one of our favorites! Known as “pie-plant” or “wine plant,” tart and tangy rhubarb is excellent in pies, jam, or sauce. It also brightens the flavor of many savory dishes.

Did you know that rhubarb is technically a vegetable? The U.S. Customs Court ruled it a fruit in 1947 because that’s how it’s usually eaten—and despite the laws of nature.

Just remember that the leaves and roots contain oxalic acid, which is toxic and should never be eaten. The stalks, however, are divine.

Some Tips:

• If your rhubarb plants are 8 inches or more in diameter, divide them as early in the spring as possible.

• Pull rhubarb so that the stalks slip out of the base, or cut with a sharp knife. Cut off any leaves before you use.

• Spring rhubarb is juicier and more tender. Select thick, firm stalks with unwilted leaves and no signs of drying.

See our Rhubarb page for “how to” plant and grow rhubarb

See these raw recipes on this site!

.

Soak 2 T chia seeds in water for 10 minutes.

Take 2 stalks rhubarb. Strip off the peel.

Chop. Throw into blender with:

4 heaping T raw honey

1 tsp. rosemary

1 huge handful strawberries (about 7)

2 T cherry liqueur

1 tsp. vanilla

Blend ’til chunky with the chia seeds. Eat right away or let sit 3 days. Oh, man!

Chia is the number 21 source of fiber of ALL foods on the planet. It’s incredibly high in calcium – a great source of assimilable calcium for kids and adults! Provides great stamina and recovery for long-distance runners and walkers!

CRUMBLE

INGREDIENTS
2 C almonds, soaked
1 C dates, (or less, to taste)            
2 T agave syrup
1 t cinnamon
pinch cayenne
dash sea salt, (optional)

• In a  food processor, process ingredients to a coarse mixture .
• Sprinkle on top of Rhubarb Compote:

Take 2 stalks rhubarb. Strip off the peel.

Chop. Throw into blender with:

4 heaping T raw honey

1 tsp. rosemary

1 huge handful strawberries (about 7)

2 T cherry liqueur

1 tsp. vanilla

2 T. soaked chia seeds

Blend until chunky. Pour into pie plate. Top with crumble.

Take 2 stalks rhubarb. Strip off the peel.

Chop. Throw into blender with:

4 heaping T raw honey

1 tsp. rosemary

1 huge handful strawberries (about 7)

2 T cherry liqueur

1 tsp. vanilla

Blend ’til chunky. Eat right away or let sit 3 days. Oh, man!

Can also be used as a Rhubarb Crumble.