Ginger Cardamom Rhubarb Compote Recipe (2024)

FAQs

Is rhubarb compote good for you? ›

Not only does rhubarb have a lovely tart and tangy flavour, it also has many health benefits: Rhubarb contains antioxidants, like lycopene and anthocyanin. It can also help lower cholesterol, supporting heart health. Rhubarb stalks are a good source of fiber, benefiting your digestive health.

Storing: Store any leftover rhubarb compote in a glass jar with a lid in the fridge for up to 2 weeks. Freezing: Compote can be frozen in small batches in freezer-safe bags with the air removed for up to 3 months. Let thaw in the fridge completely before serving.

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels. The antioxidants in the vegetable also provide anti-inflammatory effects, which can further help to protect your heart health.

Thus, the formulation may be a potential preventive or therapeutic candidate for the treatment of chronic inflammation and arthritis. From these data it can be concluded that in contrast to Rheum species used in medicine, no risk is associated with the use of rhubarb as a food.

Blanch rhubarb in boiling water for 1 min, then scoop straight into ice cold water to cool immediately. Drain really well and spread out on a clean tea towel to dry. For loose pieces of rhubarb, spread the pieces in a single layer on lined trays and open freeze them. Once frozen, tip the pieces into containers or bags.

Fresh, raw rhubarb freezes beautifully and does not need to be blanched. However, you can choose to blanch it to help preserve the color and quality if you want.

While blanching isn't necessary, it does help preserve nutrients and flavor. "Blanching inactivates enzymes that can reduce the nutritional quality of food," says Cooper. Remove and throw away leaves and trim the ends of rhubarb. Rinse with water and dry with a clean cloth.

Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Taking rhubarb with other stimulant laxatives might cause more diarrhea and very low potassium levels.

Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. If you are prone to kidney stones, it might be best to avoid rhubarb altogether. On the bright side, rhubarb is a good source of antioxidants, vitamin K, and fiber.

Is it better to cut or pull rhubarb? ›

To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

Rhubarb is a rich source of nutrients providing 45% of the Daily Value for Vitamin K in a serving size of 1 cup. In addition, rhubarb provides phytochemicals to help our body prevent chronic diseases.

Compotes are very useful for health, because they contain different vitamins, pectin, minerals and fruit sugar – fructose. The health benefit of compotes is decided by the components of the drink. Apricot compotes are useful for the people who have problems in circulatory system, kidneys and liver.