Brain Food: Rhubarb 3 Ways Spring is finally here and with it, the return of springtime superfoods! Rhubarb is one of these delightful foods, and has a lot of uses (besides just pie). Rhubarb is rich in antioxidants, has been shown to fight cancer, and is high in vitamins K and C. It’s an all-around super vegetable (that’s right! It’s a vegetable) with many more uses than just your favorite pie. Check out these three recipes to add rhubarb to your diet. Recipes Courtesy of Keri Glassman for US News Grilled Chicken with Rhubarb Salsa For the salsa: 1 1/2 cups diced rhubarb 1/2 cup diced strawberries 1 jalapeno seeded and diced Juice from 1 lime 2 tablespoons chopped cilantro, plus a little extra for garnish 1 tablespoon olive oil Salt and pepper For the chicken: 1 tablespoon olive oil 4 boneless, skinless chicken breasts Salt and pepper to taste In a medium mixing bowl, toss together the rhubarb, strawberries, jalapeno, lime juice, cilantro, and olive oil. Salt and pepper. Refrigerate salsa while grilling chicken. Preheat skillet. Coat chicken with remaining tablespoon of olive oil and salt and pepper. Grill for approximately four to six minutes per side. To serve, top each chicken breast with rhubarb salsa and garnish with fresh cilantro. Rhubarb Sorbet 3 cups rhubarb, chopped 1 cup water 1/4 cup agave nectar 1-2 teaspoons fresh ginger, minced 2 tablespoons fresh lemon juice 2 tablespoons gin or vodka 1/2 teaspoon sea salt In saucepan, combine rhubarb, water, agave nectar, ginger and lemon juice. Bring to a low simmer and cook until rhubarb is completely soft (5 to 10 minutes). Puree rhubarb mixture using either an immersion blender, food processor or upright blender. Place the mixture into a container and then store in freezer for four hours. Once the mixture starts to freeze, mix it up a bit with a fork so it doesn’t become one big ice cube. Finish freezing the mixture, which usually takes 12 more hours. When you are ready to serve, blend the frozen mixture into the blender. This will give it that “sorbet” texture. Vanilla and Honey Rhubarb Jam 5 cups rhubarb, chopped 2 cups honey 1 cup water 4 teaspoons vanilla extract Juice from 1 lemon Pinch of salt 1 pouch liquid pectin Combine rhubarb and sugar in a large pot. Cover with a clean hand towel and set aside for several hours. Add water and cook on medium-high heat until boiling. Add the vanilla, lemon juice and salt. Cook for an additional 10 minutes before stirring in the pectin. After the pectin has been added, continue to cook until the jam coats the back of a spoon in an even sheet. Transfer jam into hot sterilized jar, leaving half an inch of headspace. Wipe the mouth of the jar clean before placing lid and ring on the jar. Process in a hot water bath for 10 minutes. Remove and let cool undisturbed for 24 hours.