Posted on 02/12/2010 1:10:10 PM PST by Steelfish
Rhubarb Crumble The New Cancer-Busting Superfood Rhubarb crumble can help fight cancer, claim scientists.
By Richard Alleyne, Science Correspondent
Researchers have found that the traditional favourite, like many red vegetables, contains cancer killing chemicals. And baking the plant for 20 minutes like in a crumble or pie dramatically increases their concentration.
Now it is hoped that extracting the substances from the plant could come up with new drug treatments for cancers such as leukaemia. The findings showed the chemicals, called polyphenols, could kill or prevent the growth of cancer cells and could be used to develop new, less toxic, treatments for the disease.
It could even be used in cases where cancers had proved resistant to other treatments. The study, by Sheffield Hallam University, is the first time the benefits of British garden rhubarb, specifically a variety grown in south Yorkshire, have been studied. Previous research focused on Oriental medicinal rhubarb, which has been recognised for its health benefits and used in traditional Chinese medicine for thousands of years.
Academics now hope to discover the best combination of rhubarb's polyphenols and chemotherapy agents needed to kill leukaemia cells. Dr Nikki Jordan-Mahy, of Sheffield Hallam University's biomedical research centre, said: "Our research has shown that British rhubarb is a potential source of chemicals that may be used to develop new anti-cancerous drugs. "Rhubarb has been shown to have some very interesting polyphenols that have anti-cancerous properties. Eating a nice crumble will be good for you.
(Excerpt) Read more at telegraph.co.uk ...
superFOO FIGHTERS?!
Strawberry-rhubarb pie is yummy..have to have the right radio though or it is to sour.
Strwberry-Rhubarb Pie Ping. It’s not just good - now it’s good for you!
LOL!
I thought foo fighters were assumed to be Japanese.
I pity the Superfoo!
When I was a kid, I visited a friend whose mother liked to make Rhubarb Soup. I told her I wasn’t hungry.
Superfoo ping!
You made me drool on my keyboard ... you superfoo!
Rhubarb MAKES for the best pies ever! Yummmmmmm!
LOL
Foo foo ping.
That should have been ratio...more strawberry than rhubarb.
Filling:
* 2 1/2 cups chopped red rhubarb, fresh
* 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
* 1 1/2 cups sugar (1 1/4 cups for high altitude)
* 1 tablespoon all-purpose flour
* 1/2 teaspoon lemon zest
* 1/2 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 3 tablespoons butter, cubed small
* 1 egg white beaten with 1 teaspoon water
* Large granule sugar (RAW)
Crust Preparation:
Directions
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large (RAW) granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
Oh, how I remember the Strawberry-Rhubarb Pie that my Father use to buy for the family and how delicious it was.
thanks decimon
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