Healthy Foods: Rhubarb Rodeo: When South Texas Meets the Tart Rebel of the Veggie World 

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

1. Gut-Check Bonus: Rhubarb is high in fiber, which promotes healthy digestion, keeps you regular, and helps feed your good gut bacteria.
2. Antioxidant Armor: Packed with anthocyanins and polyphenols, rhubarb helps fight inflammation and neutralizes those pesky free radicals.
3. 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.
4. 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:

1. 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.
2. Warm the Beans: In a skillet, sauté beans with cumin, chipotle powder, smoked paprika, and red onion. Mash slightly for a refried texture.
3. Assemble: Layer black beans on each tostada shell, add sliced avocado, then spoon over the rhubarb salsa.
4. Finish Strong: Sprinkle chopped cilantro and a few extra jalapeño slices for flair. Serve with a margarita if the mood hits.