Not sure what you might be cooking or eating with your loved one(s) tomorrow but today lets look at rhubarb. If you grow your own you might be forcing it under a cloche or simply buying it at the grocery store fresh.
Research attributes rhubarb for aiding digestion with excellent source of fibre, provides vitamin K for healthy bone growth and neuron function in the brain, natural antioxidation from vitamins C and A, as well as anti-infection properties, healthy skin, mucous membranes, vision, and potential cancer protection. So quite beneficial.
The temperature of rhubarb is cooling and it has a bitter taste. In TCM terms, it might used if someone is experiencing 'sluggish' bowels. It has the ability to move 'stagnation' this might described as bloating, constipation or the feeling of over eating. It is also attributed to moving blood, so its great for circulation.
Many of us will think rhubarb pie, well I do! But here is a savoury recipe (and healthy)
Mackerel with soy, ginger & rhubarb
Preparation time: 5 minutes
Cooking time: 20-25 minutes
100g forced rhubarb
1 whole medium mackerel, cleaned, head and tail removed
2cm piece fresh ginger, peeled and shredded
1 clove garlic, thinly sliced
¼ tsp dried chilli flakes
2 tsp soy sauce
1 tsp soft brown sugar
1 tbsp cider vinegar
1 Preheat the oven to 190°C, gas mark 5. Oil a large piece of foil. Cut the rhubarb into 7cm lengths, then each length into long, thin slices. Arrange in the middle of the foil. Place the mackerel on top of the rhubarb.
2 Season the mackerel, then scatter over the ginger, garlic and chilli, pushing some into the cavity of the fish. Sprinkle the soy sauce, sugar and cider vinegar over the top. Fold in the sides of the foil and make a pleat along the top to make a neat parcel enclosing the fish.
3 Place the parcel on a baking sheet and cook for 20-25 minutes until the fish is just cooked through. It should come easily away from the bone when you put a knife into the middle. Serve with steamed rice and stir-fried pak choi.