Rhubarb Pie

Rhubarb typically has a short season from April to June. My friend’s mom has been making Rhubarb Pie for years. When I saw it in her refrigerator, I couldn’t wait to try it and get the recipe to share. Rhubarb are eaten like a fruit though it is technically a vegetable. Don’t eat the leaves as they contain oxalic acid, which is toxic. Because rhubarb is very tart, it’s typically served with berries or sugar. I also didn’t know that in traditional Chinese medicine, rhubarb roots have been used as a laxative for several thousand years. Rhubarb is also high in calcium, vitamin K and antioxidants. If you haven’t tried it before, this pie is well worth the try.

Rhubarb-Carrot Juice

Rhubarb looks a bit like red celery, but it’s actually a member of the fruit family. Juicing is a great way to take in valuable nutrients without having your body word hard to break down the fibers. It’s high in many vitamins such as calcium, vitamin K and Lutein, a natural antioxidant that’s great for healthy eyes and skin. When you “juice” fruits and vegetables, the food value is readily available to your body in larger quantities than when you eat the fruit whole.  The benefits of consuming juiced fruits and veggies include keeping your heart, liver and kidneys strong and healthy.

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