How to make rhubarb even better for you

Rhubarb stalks are chock-full of disease-fighting antioxidants. Robin Miller, MD, reveals a technique to cook rhubarb that enhances it's nutrition.

Transcript

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The polyphenol antioxidants in rhubarb are thought to inhibit a host of diseases from diabetes, to cancer, to heart disease.

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Dr. Miller here with a smart tip to make a seasonal food more nutritious. I'm talking about rhubarb. These colorful red stalks are rich in 40 different kinds

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of disease-fighting antioxidants. And their antioxidant capacity actually increases if you bake or stew this vegetable.

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In a recent study, baking fresh rhubarb for 20 minutes or slowly stewing the stuff for 30 minutes over low heat

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did more to increase its antioxidant capacity than blanching or quickly stewing did. That's good news for rhubarb lovers

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because baking and stewing are common methods for prepping this member of the buckwheat family. Even better, the polyphenol antioxidants in rhubarb

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are thought to inhibit a host of diseases from diabetes, to cancer, to heart disease. It's not entirely clear why these cooking methods make

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rhubarb even more nutritious, but the researchers note that although nutrients are both released and broken down during cooking, the nutrient breakdown likely

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happens less with slow cooking methods, such as baking. And rhubarb is not the only treat that benefits from special prep.

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Carrots and broccoli are most nutritious steamed or blanched. For more simple ways to nourish your health, watch and share all our smart tips right here.