Rhubarb is Highly Nutritious ... here are three lower carb recipe choices

 Rhubarb with its elegant stalks of bright pink is perhaps a true symbol of spring. Rhubarb grows from a root that can live for up to 20 years, with some varieties growing stems up to 1.5m long. Choose firm, straight stalks that have a bright red colour. Avoid those that are limp or discoloured, or stalks that are very thick. Older stalks may be a bit stringy, like celery, but spring rhubarb will be tender, so there's no need to peel it. Rhubarb stalks are highly nutritious, containing calcium, manganese, vitamin C, vitamin K, fibre, and a whole host of antioxidants.

Today I am sharing three lower carb recipe choices that use this "fruit". I call it a fruit however, botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit.

Rhubarb Crisp

although in the UK we would call this rhubarb crumble

You can see this low carb and gluten free recipe here

Strawberry and Rhubarb Upside-Down Cake

this is a lower carb recipe with only 4 net carbs per serving

you can see more details here

Rhubarb Fool

A fruit fool is a classic and quite delicious English dessert

please have a look at this lower carb recipe here

I wonder have you a favourite looking recipe out of these three?

Dear reader, this blog offers a wide variety of articles and recipe ideas, and not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan