The newest superfood?

My good friend, Jules, and I were talking about the "Kale Craze" today over a bag of Kale Chips and a smoothie, that she almost made with kale, but I refused. All I can say is that someone at the Kale Grower's Association is doing a great job in the promotion department. Even our local Safeway grocery store has a "Kale Korner" with several different varieties.


I have to admit that this is one craze that I just can't get into. Kale to me will always be that decorative inedible accent piece that we added to the salad bar at the Bevier Cafe. Who really ever thought to eat that stuff?

I did a little research on kale's nutrient analysis, it's not too different than any of the other greens, like beet greens, swiss chard or spinach. In fact, beet greens are higher in protein, calcium, fiber, potassium and iron than kale. Beet greens are also a good value for the money. You get two veggies in one package. Delicious roasted beets with a side of sauteed greens all for $1.99.


All this superfood talk got us thinking... what is the next new superfood fad? It has to be some sort of forgotten fruit or vegetable that is re-imagined in a new light. After a bit of brainstorming - we came up with it - drumroll please... RHUBARB! Rhubarb has been around for thousands of years and is sort of that overlooked vegetable (yes, it is a vegetable). Unless you have it growing in your garden, you probably don't even think about cooking with it. So, what's so great about rhubarb.


First and foremost, as I am touting a low-sugar diet here, did you know that rhubarb can slow or even block sugar absorption. What? I was surprised as well. The fiber found in rhubarb has been shown to reduce the passive absorption of sugar into the bloodstream, even more so than other types of plant fiber. Including it in meals can help lower their glycemic index as well as boost your fiber intake. The anthraquinones in rhubarb have also been found to help glucose tolerance in diabetics.

Furthermore, the chinese have been using rhubarb as medicine for thousands of years. It has an astringent property and can help with high blood pressure and regeneration of blood and other body fluids. Too much chinese rhubarb (a different variety) can cause diarrhea so beware of overuse of tinctures or herbals with chinese rhubarb. Oh, and yes DO NOT eat the leaves of any rhubarb as they are poisonous in large quantities.

Most importantly, new research suggests that consuming cooked rhubarb can prevent cancer and possibly treat existing cancer. According to Science Daily, researchers discovered that the polyphenols in cooked rhubarb selectively killed off cancer cells and helped prevent the growth of tumors. Pharmaceutical researchers are now looking at the polyphenols in rhubarb as potential medicine for cancer treatment. http://www.sciencedaily.com/releases/2010/02/100211212117.htm

So how do you cook with rhubarb? I've only seen it in pie or breads. But here are a few recipe links to savory dishes as well.

http://www.eatingwell.com/recipes/turkey_rhubarb_chutney.html
http://www.thedailyspud.com/2011/06/19/rhubarb-potato-gratin/
http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes