Rhubarb sings spring. Botanically a vegetable and part of the buckwheat family, it has multiple health benefits: Regular consumption of fresh rhubarb has been seen to positively effect lowering of blood pressure, can help in diminish hot flashes, has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus. Research has suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol, and has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties. Now here’s what to do with it.

This Rhubarb tart could be one of my favorite all time desserts, and just may become yours to look forward to every spring. I like to serve it warm, with vanilla ice cream of course.


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