It’s rhubarb season. From April to June it’s a nice add to our menus. Many know rhubarb from rhubarb cakes and crumbles. Recipes combine rhubarb with fruits and make also jams. It’s a member of the buckwheat family and it’s a vegetable.
Rhubarb is low in calories, sodium and fat. A ½-cup serving of raw diced rhubarb has 13 calories and 1 gram of fiber. It also provides 5 percent of the daily value for calcium, 8 percent of the daily value for vitamin C, 5 percent of the daily value for potassium and 22 percent of the daily value for vitamin K.
Rhubarb contains naturally occurring oxalic acid. The amount varies. Leaves contain the highest concentrations and that’s why they should not be eaten. Oxalic acid poisoning can cause muscle twitching, cramps, decreased breathing and heart action, vomiting, pain, headache, convulsions and coma.
Buttermilk Pancake with Rhubarb
- 1 ½ cups self-raising flour
- 1 tbsp sugar
- 400 ml (1 ½) cup buttermilk
- 1 egg, slightly beaten
- 1 tsp vanilla essence
- 1 rhubarb, thinly sliced
- light spray of canola or olive oil
Sift flour into a mixing bowl, stir in sugar and make a well in the centre. Whisk buttermilk, egg and vanilla together with a fork and add the rhubarb. Finally add to the dry ingredients. Stir together until just combined – the mixture will be slightly lumpy. Don’t over beat the mixture or the pancakes will be tough.
Spray a nonstick frying pan with oil and place over medium heat. Put ⅓ cup batter into the pan, and cook for about 1½ minutes, until bubbles appear on the surface. Turn over and cook a further 1 minute or until lightly golden.
Hint: combine with homemade fruit salad.
Nutrition information (per serving)
- 226 kcal
- 2.6 g fat
- 40 g carbohydrates
- 1.5 g fibre
- 10 g protein
- 100 mg sodium