Today I bought a lovely bunch of rhubarb from the markets and couldn’t wait to get home to make some ‘stewed rhubarb with orange and ginger’. Rhubarb, which is in season now, is packed with vitamin C. This vital nutrient is a powerful antioxidant, and is important for producing collagen in the body, needed for healthy and youthful skin. We also need vitamin C for a strong functioning immune system, and for healthy adrenal function. Rhubarb is also an excellent source of fibre to keep your digestive tract healthy and to maintain bowel regularity. I often prescribe rhubarb as a herbal tonic for my clients who suffer from constipation as it has a natural laxative effect. This recipe is free from added sugars and has a delicious ginger and orange zesty zing. Ginger is a powerful anti-inflammatory food, that is beneficial for easing arthritis and other inflammatory conditions. Ginger is also used to help boost circulation and relieve excessive wind. In our house we love stewed rhubarb stirred through yoghurt or served with muesli or porridge. This is a lovely winter recipe. Hope you enjoy it 🙂
Bunch of rhubarb
Zest and juice of one small orange
1 teaspoon finely grated ginger
3 teaspoons xylitol (natural sweetener)
2 Tablespoons water
Place all ingredients in a medium saucepan.
Bring to the boil and then allow to simmer for 5 minutes, covered.
Delicious served warm on muesli or porridge, or with yoghurt and crushed nuts.