I like to say the word RHUBARB…but what in the hell do I do with RHUBARB?
I ALSO LIKE TO SAY THE WORD SALSA…
1 cup of Rhubarb diced Rhubarb ( about 1 large stock)
2 cups of tomatoes diced(1 large tomato)
1/2 cup of onion diced1 cup (1 ear of corn)2 tbsp cilantro; freshly chopped
1 tbsp lime juice (about 1/2 a lime)
2 tbsp of honey
teaspoon of sea salt
jalapeno pepper or cayenne optional
Mix all the ingredients in a bowl and enjoy
Rhubarb has been use in ancient Chinese medicine for soothing stomach ailments and relieving constipation. But rhubarb also makes an effective poultice for relieving fevers and swelling.
A good thing to remember is that rhubarb leaves are toxic, due to high levels of oxalic acid.
Every serving of rhubarb provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain, even to the point of Alzheimer's prevention. It contains infection-fighter vitamin C, the second most prominent vitamin, along with vitamin A, another powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung and mouth cancers (the red stalks provide more than the green ones), with healthy additions of folate, riboflavin, niacin, B-vitamins, and pantothenic acid. Good mineral sources include 32% of the daily value in manganese per serving, along with iron, potassium, and phosphorus.
While many believe milk is the best calcium source, one cup of cooked rhubarb contains just as much, and it's actually much better for you. In fact, rhubarb is on the short list with salmon and spinach for the highest amounts of calcium it provides.