Cooked rhubarb is charged with anti-cancer compounds. And we’re not adding any “sugar” to this recipe because Cancer Loves Sugar.
From Science Daily, we get:
Researchers have found that baking British garden rhubarb for 20 minutes dramatically increases its levels of anti-cancerous chemicals. The findings from academics at Sheffield Hallam University, together with the Scottish Crop Research Institute, were published in the journal Food Chemistry.
Science Daily
Then there’s this:
The edible part of the rhubarb plant — the stalk — contains anthocyanins, which yield its bright red color. Anthocyanins are a type of flavonoid found in foods such as berries, red onions, black beans, red grapes and black plums. They act as antioxidants in test tube studies, but in the human body, their protection seems more likely to come from their role in cancer-preventive cell signaling. Anthocyanins have demonstrated protective effects on blood vessels and blood pressure, and recent research suggests that anthocyanins may offer anti-cancer benefits, too.
Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.
American Institute for Cancer Research
And though a lot of people love a nice strawberry sauce atop their cheese cake, I find rhubarb sauce is the best topping.
INGREDIENTS
- 2 pounds tender red rhubarb, cut into 1/2″ pieces
- ½ cup water or more for a looser sauce
- ⅔ cup BochaSweet (you may adjust this if you want it tarter or sweeter)
INSTRUCTIONS
In a medium saucepan over medium to medium-high heat, stir everything together and bring to a boil. Turn the heat down to medium-low and let simmer for 20 minutes (it was from the studies that we learned it should cook for 20 minutes.
Taste test the sauce while it is simmering. If you want it sweeter, add more BochaSweet.
And that’s it. It will last 1-2 weeks in the fridge, covered, and a heck of a lot longer in the freezer.
