MuscleDog.com - Connecting you to a better body!

I just bought Rhubarb..

What do I do with it lol??

I dont even know what it taste like, I was thinking of adding it to my morning oatmeal with stevia to sweeten it up

Any thoughts?

Ways to eat Rhubarb

-Add some pink color and crunchy tartness to your next salad by incorporating some thinly sliced or finely julienned rhubarb stalks.

-Blend chopped raw rhubarb stalks (fresh or frozen) into your favorite berry smoothie recipe for some added tartness.

-Cut rhubarb stalks into bite-sized pieces and dip them into a bowl of sugar, maple syrup, honey or agave nectar for a quick and healthy snack.

-Puree some chopped raw rhubarb stalks (either fresh or frozen) in a blender and add the rhubarb mixture to your next margarita.

-Sprinkle a handful of chopped raw rhubarb onto your yogurt or breakfast cereal.



Tips & Warnings

To ensure optimum freshness, choose rhubarb stalks that are firm. Limp or soft stalks are a sign that the rhubarb stalks aren’t as fresh..Remove any tough stringy fibers found on the outside of rhubarb stalks before consumption. The tough fibers can make the raw rhubarb stalks indigestible..Store rhubarb in a plastic bag in the refrigerator. Consume the rhubarb within three days (if eating raw) for the best texture and flavor..Avoid consuming the leaves of the rhubarb plant as they contain high levels of oxalate, a chemical known to be poisonous..

Serving Size 1 cup, diced (122 g)  
 
Calories 25.6 
Calories from Fat 0 
 
Total Fat  0.0 g  0%
Saturated Fat  0.0 g  0%  
Cholesterol  0.0 mg  0%
Sodium  4.9 mg  0%
Total Carbohydrate  4.9 g  2%
Dietary Fiber  1.2 g  5%
Sugars   1.2 g  
Protein  0.0 g  0%
 
 
Vitamin A 2%
Vitamin C 16%
Calcium 10%
Iron 0%
Thiamin 0%
Riboflavin 0%
Niacin 0%
Vitamin B6 0%
Folate 2%
Phosphorus 2%
Zinc 0%
Magnesium 4%

Chicken Smothered in Rhubarb 
Ingredients
3 1/2 pound chicken, cut into 10 serving pieces
Essence, recipe follows
1 tablespoon flour
1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces
2 medium onions, julienned
1 tablespoon minced garlic
1 bay leaf
Fresh thyme sprigs
1 cup white wine
3 tablespoons finely chopped parsley
Garnish: 2 cups cooked white rice, warm, 1 tablespoon finely chopped parsley
Directions
In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
 
Yield: about 2/3 cup