3. Rhubarb
During the summer months of April through June, it’s a treat to enjoy a rhubarb pie with a serving of custard for dessert after a meal. Most people consider rhubarb a fruit, but you may be surprised to learn that it’s a vegetable. While the stems make a fantastic filling for a pie, you had better leave the leaves alone, and they contain a toxin that’s dangerous to your health.
Rhubarb comes loaded with parietin, a potent polyphenol antioxidant that fights off the development and spread of cancer cells in the body. The vegetable also contains a significant amount of fiber in the sweet stems, as well as a healthy dose of vitamin C, manganese, and iron.
However, you might want to reconsider your options if you have a sensitivity to oxalates. While its sweet and tasty, rhubarb is naturally high in oxalates that develop kidney stones. The next time you visit a friend for a barbeque, go easy on the rhubarb pie when dessert lands on the table.