rhubarb

Rhubarb is like a double edged sword as it is considered a vegetable and a fruit. Advantages of rhubarb include:

• It has a pink hue with long stalks and loaded with vitamin C, manganese, calcium, potassium and fiber.
• It helps with constipation, stops diarrhoea and aids in digestion.

The stalks can be baked or stewed.

Rhubarb does become sweeter with cooking, so wait until after cooking to add sugar, honey or syrup. Mixing rhubarb with sweet fruit such as strawberries is a sure way to cut down on sweetener - and calories. Other options are apples, blueberries, raspberries, apricots, and raisins.

In savoury dishes, pair it with meats and fish or make a sauce to top pancakes, waffles or Toast. One can season rhubarb with lemon, cinnamon and ginger.

• It also helps handle menopause. Eating it eases symptoms that come with menopause such as hot flashes, sweating, sleep disturbances and mood swings.

Please note that the rhubarb leaves are not to be consumed.

They are toxic and could lead to severe body discomfort.

When buying rhubarb buy firm ,deep red stalks and throw out the leaves, then store it in the refrigerator. Use it within a few days ,trim both ends of the stalk and peel off the tough outer skin.

If it's being stored, stew it, blanch it or sweeten it with sugar first.

Last but not least don't use an iron or aluminum pan because the acids react with the metal.