You will never rue rhubarb

Brenda Mallory extols the rhubarb.

Rhubarb. What a great versatile vegetable! On the news front many research sites do mention that cooked rhubarb is very helpful in treating cancers. Anything is worth a try.

Other than that startling fact the vitamin and mineral content of rhubarb is great indeed. It contains most of the B vitamins as well as vitamins C, E, and K.

Lots of fibre, as well as calcium, protein, iron, magnesium, and potassium. A powerhouse of goodies.

Other than the polyphenols that help with cancer issues, rhubarb is a good laxative. It helps lower cholesterol. It helps with kidney problems.  Rhubarb will help with gum problems, bone issues as well as aiding in wound healing. There was a lot more to this vegetable but I thought I would share a recipe with you, just in case rhubarb is not your cup of tea.


Two eggs, 11/2 cups sugar (cut this back if you can), 1/2 cup milk, 11/2 teaspoons baking powder, 11/2 cups flour 1/2 cup margarine. Dash of vanilla. Two cups rhubarb cut and floured.

Mix all this together and cook at 350 degrees for 50-60 minutes.

If this does not appeal to you try making a relish, chutney or add rhubarb to muffins. A pie is always a good thing.

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Brenda Mallory is a weekly columnist who writes The Spice of Life and For the Birds.

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