Crabapples and Rhubarb: Tart, Tangy, and Nutritious!

 

Crabapples and rhubarb are two often-overlooked ingredients that pack a punch in both flavor and nutrition. With their tart and tangy profiles, they can add a unique twist to various dishes. But what do they have in common, and what are the pros and cons of incorporating them into your diet?

Taste: Tartness with a Twist

Crabapples: These small, sour apples can be a challenge to eat raw due to their tartness. However, when cooked or pickled, they develop a complex flavor that pairs beautifully with spices and sweeteners.

Rhubarb: Known for its sharp, tangy taste, rhubarb is often paired with sweet fruits or sugar to balance its sourness. It’s a favorite in pies and desserts but can also be used in savory dishes.

Nutrition: What They Have in Common

Crabapples and rhubarb share some key nutrients:

Vitamin C: Both are rich in Vitamin C, supporting immune health and skin vitality.

Fiber: High in dietary fiber, they promote digestive health and help regulate blood sugar levels.

Potassium: A good source of potassium, these plants aid in maintaining healthy blood pressure and muscle function.

Antioxidants: Packed with antioxidants, they help combat oxidative stress and inflammation in the body.

Calcium: Both contain calcium, though rhubarb is particularly rich in this bone-strengthening mineral.

Nutritional Downsides

Crabapples: While nutritious, crabapples are often high in natural sugars, which can be a concern for those watching their sugar intake. They’re also quite acidic, which can cause discomfort for those with sensitive stomachs.

Rhubarb: Rhubarb contains oxalic acid, which can contribute to kidney stone formation in susceptible individuals if consumed in large quantities. It’s also important to note that rhubarb leaves are toxic and should never be eaten.

Vegan Recipes: Bringing Out the Best in Crabapples and Rhubarb

Pickled Spiced Crabapples

Ingredients:

2 lbs crabapples

2 cups apple cider vinegar

1 cup water

1 cup sugar

1 cinnamon stick

4-6 whole cloves

1 star anise

1 tsp whole allspice

1/2 tsp ground nutmeg

Instructions:

1. Wash the crabapples, leaving the stems intact.
2. In a saucepan, combine vinegar, water, and sugar. Heat until sugar is dissolved.
3. Add cinnamon, cloves, star anise, allspice, and nutmeg to the mixture. Simmer for 5 minutes.
4. Pack the crabapples into sterilized jars.
5. Pour the hot vinegar mixture over the crabapples, ensuring they are fully submerged.
6. Seal the jars and let them cool. Refrigerate for at least a week before enjoying to allow the flavors to develop.

Vegan Rhubarb Cake

Ingredients:

2 cups chopped rhubarb

1 1/2 cups all-purpose flour

1 cup sugar (or a sugar substitute)

1/2 cup almond milk

1/4 cup vegetable oil

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes to curdle, creating a vegan "buttermilk."
3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
4. Add the oil and vanilla extract to the "buttermilk," then pour the wet ingredients into the dry ingredients. Stir until just combined.
5. Fold in the chopped rhubarb.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool before slicing and serving.

Conclusion

Crabapples and rhubarb are more than just tart treats—they're packed with nutrients that can benefit your health. While they do have some downsides, when used creatively in recipes like pickled crabapples and vegan rhubarb cake, they can be delicious and nutritious additions to your meals.

You might also like to check out this recipe for vegan RHUBARB CUSTARD PIE