I am a fruit fanatic! I love any fruit beyond words can explain- all types. Yes, it's high in vitamins, minerals and phytochemicals but its also incredibly high in we all know what- SUGAR.
So, I tweaked this "fruit salad" from another holiday favorite of mine, "Cranberry Jello". To include a vegetable and fruits that are lower on the glycemic index than sayyyy... a watermelon.. It's not so much of a "salad" or a jello- but more of a preserve or compote texture. It is simmered on low to bring out the natural sugars in the berries and concentrate the flavors even more. Its the perfect dish to bring to the spring or summer picnic or potluck! It's so versitle!!
You may spread the compote on sprouted ezekial toast, or yogurt in the morning, or just eat plain from the bowl which is my preferred option yumm-oh! If you whip up some organic whipping cream for a dessert version you’ll be highly favored at your next picnic! The Rhubarb is the star! Making the compote much lower in carbs and sugar by sparring you from eating just cooked down strawberries. and umm.. hello! If the kids eat it with their yogurt or ice-cream its a win win because you snuck in some veggies!
Go ahead and pat yourself on the back for that one. Well.... Technically, rhubarb falls into the fruit category after a weird court rule made in 1947. But to me, according to it's nutritional profile, I'm going to tuck it into the veggie category for my mental sake.The stalks of Rhubarb is loaded with antioxidants, vitamin K and fiber and the flowers are considered a delicacy. The stalks and flowers are the only edible parts of the plant while the rhubarb leaves can actually be toxic due to the presence of compounds like oxalic acid and anthraquinone glycosides. Symptoms of poisoning can include difficulty breathing, a burning sensation in the mouth and throat, nausea, and diarrhea. Rhubarb has been used as Chinese medicine for its inflammatory properties It is also thought to help promote healthy skin, improve vision and aid in cancer prevention. Take a look at it's nutritional profile. It's low calorie, high fiver and low sugar components make It a star, especially when following the rule of eating seasonally and staying "swim suit ready".
One cup (about 122 grams) of diced, raw rhubarb:
26 calories5.5 grams carbohydrates1.1 grams protein0.2 gram fat2.2 grams fiber35.7 micrograms vitamin K (45 percent DV)9.8 milligrams vitamin C(16 percent DV)0.2 milligram manganese (12 percent DV)105 milligrams calcium (10 percent DV)351 milligrams potassium (10 percent DV)14.6 milligrams magnesium (4 percent DV)