Rhubarb, raw, 1 cup, diced
https://nutritiondata.self.com/facts/fruits-and-fruit-juices/2056/2
Glycemic load: 2 YIPPEE!
Carbs: 5.5 g
One cup is A LOT of rhubarb.
Any of you guys munch on it? Any tips? A little stevia?
Many thanks,
-T
Rhubarb, raw, 1 cup, diced
https://nutritiondata.self.com/facts/fruits-and-fruit-juices/2056/2
Glycemic load: 2 YIPPEE!
Carbs: 5.5 g
One cup is A LOT of rhubarb.
Any of you guys munch on it? Any tips? A little stevia?
Many thanks,
-T
Not only does it taste bad itās one of the vegetables highest in oxalates along with spinach and chard which I like but avoid because of the high oxalic acid content. Honestly though even cooked with strawberries and a ton of sugar I donāt like rhubarb. The leaves are poisonous because of very high oxalic acids. Not a quality I like in a vegetable Iām going to eat. Excess oxalates can cause many issues, notably kidney stones and other complications and they are one of the primary reasons many turn to a carnivore diet.
Uh oh! Thanks for the heads up!
Rhubarb now. Not Kale?
I do like raw spinach. Cooked it tastes like toxic waste
@ToddAndMargo Lol, i was constantly told to not eat itā¦But Iām a rebel.ā¦So double scream.
@ToddAndMargo No I really do like the stuff. I like the sour tanginess. Thatās what scares meā¦Itās nice cooked too, but raw I can handle. Lol
@ToddAndMargo I havenāt had any since ketoā¦But I avoid sweetner usually. But if I was to have it, then yeah I would probably add Stevia.
chopped, cook it in some white wine with sweetener and a few drops of vanilla. Serve on yoghurt or with whipped cream.
We (Moonās Grove Farms) make candied rhubarb with allulose that I think is pretty good but Iāll be the first to admit itās not our best seller. Recent etsy review: ā4/5 Very interesting flavor and texture.ā LOL, yes, accurate.
Growing up we had rhubarb in the garden, the big thick green type not the spindly red kind. As a kid I loved picking a stalk and eating it straight, usually pealed the skin off. I still love it and intend to plant some one of these days. I love sour things, drink lemon juice and eat limes whole.
I grew up on raw rhubarb. In one backyard where we lived there was an apple tree, peach tree, strawberry patch, blueberry bushes, grape vines, chestnuts and a rhubarb patch.
I just discovered it. My neighbor gave me a couple of bunches. I peel,( do not eat the leaves!) the stems then slice thin and I like salt on them because the flavor is lemony with a hint of sweetness that the salt brings out. I have just munched on them, please note I am an odd ball who can eat whole raw lemons, or if having a salad, I add them chopped up to that. I think they could easily blend into a smoothie, but I havenāt tried that yet. .
My neighbor asked me how I liked it. Told her I loved it, she said she has way more plants than she needs and when the time to comes to prep for winter, she will give me a plant of my own so I can have it next spring. It is a gorgeous plant in spring so I am excited about that.