Mairlyn Smith, PHEc
Our Strawberry and Spinach Salad and Rhubarb Crisp are harbingers of spring.
One of the first signs that spring is on the way is the annual rhubarb sighting. Canadian pioneers considered rhubarb a tonic. Nutritionally, rhubarb lives up to its historical background. It’s a good source of vitamin C and potassium, a vitamin and mineral (respectively) the pioneers would need by the time spring rolled around.
Rhubarb stalks are also an excellent source of vitamin K, which plays an important role in bone strength, blood clotting, and heart health. According to research out of the University of Alberta, ingesting rhubarb may help lower cholesterol as well–but don’t even think about eating the leaves as they’re poisonous.
Just when you’ve eaten your fill of rhubarb, the first local strawberries hit the market. Strawberries rank in the top 10 most antioxidant-rich fruits. They’re also packed with flavonoids, two of which–quercetin and kaempferol–when present together (as they are naturally in strawberries) seem to act synergistically in reducing rapid cell growth of cancer cells. Reason enough to pig out come strawberry season.
Recipes
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
