Rhubarb compote from our own vegetable garden...
Today I harvested my first vegetable from the vegetable garden: rhubarb! Rhubarb reminds me of the old days. My mother often made rhubarb compote with the rhubarb from my grandfather's vegetable garden. The vegetable garden where we now also get the rhubarb! Wow that's nostalgic comfort food!
With rhubarb you get antioxidants, minerals and a good portion of vitamins. The red stem is a real vitamin bomb. From B vitamins to C and K and rhubarb also contains a lot of fiber, which benefits your intestinal flora.
Rhubarb contains oxalic acid. As a result, you should not eat the vegetables too often. Oxalic acid reduces the absorption of calcium. So eat this vegetable in moderation 🙂
5 thick stalks of rhubarb (remove green leaves and throw in your compost heap)
2 tbsp caster sugar
splash of water
Rinse the rhubarb stems under water and cut the stems into pieces of about 3cm.
- Put the rhubarb in a pan with a dash of water and 2 tbsp caster sugar.
- Bring to a boil and cook on low heat for about 15 minutes. Stirring will make the rhubarb fall apart when cooked.
- Nice to eat hot but also cold with, for example, a vegan lentil meal salad with baked potatoes.