What happens when a sour stalk from the North crashes a Tex Mex fiesta? You get a dish that zings, zaps, and makes your taste buds shout ¡Olé! Rhubarb, meet jalapeño. Let’s make culinary magic.
4 Healthy Reasons to Eat Rhubarb
- Gut-Check Bonus: Rhubarb is high in fiber, which promotes healthy digestion, keeps you regular, and helps feed your good gut bacteria.
- Antioxidant Armor: Packed with anthocyanins and polyphenols, rhubarb helps fight inflammation and neutralizes those pesky free radicals.
- Bone Buddy: It contains vitamin K and calcium, both crucial for keeping your bones strong and your skeleton ready for all the Tex Mex dancing.
- Cholesterol Crusher: Rhubarb stalks (not the leaves—those are toxic!) may help lower LDL cholesterol thanks to their fiber and plant compounds.
Tex Mex Rhubarb Magic:
Rhubarb Chipotle Black Bean Tostadas
Why it works: Rhubarb’s tartness cuts through the richness of beans and avocado, while chipotle brings the smoky heat. A tangy rhubarb-jalapeño salsa steals the show.
🧄 Ingredients:
- 1 cup diced rhubarb stalks
- 1 small jalapeño, minced
- 1 tbsp honey or agave
- Juice of 1 lime
- 1 can black beans (drained & rinsed)
- 1 tsp ground cumin
- 1 tsp chipotle powder
- 1/2 tsp smoked paprika
- 1 avocado, sliced
- 4 small corn tostada shells
- 1/4 cup chopped red onion
- Fresh cilantro for garnish
- Pinch of salt
🥄 Directions:
- Make the Rhubarb Salsa: In a bowl, mix rhubarb, jalapeño, honey, lime juice, and a pinch of salt. Let sit for 15 minutes to soften the rhubarb.
- Warm the Beans: In a skillet, sauté beans with cumin, chipotle powder, smoked paprika, and red onion. Mash slightly for a refried texture.
- Assemble: Layer black beans on each tostada shell, add sliced avocado, then spoon over the rhubarb salsa.
- Finish Strong: Sprinkle chopped cilantro and a few extra jalapeño slices for flair. Serve with a margarita if the mood hits.