Rhubarb

Season: May to October

Description: Rhubarb leaves are poisonous! Rhubarb is a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C protects skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Rhubarb is also a source of calcium and magnesium, which help build and maintain strong bones. Rhubarb makes a hardy and beautiful garden plant.

Vitamins: Vitamin C, Calcium, Magnesium

Selection: Choose firm, crisp, medium-size stalks

Storing: Wrap stalks in plastic and refrigerate. Best used within 1 week. Cooked and raw rhubarb freeze for up to 1 year.

Preparation: Rhubarb leaves are poisonous. Be sure to remove the leaves and wash stalks before use

Serving: Rhubarb can be used in pies, tarts and sauces.

Recipes containing Rhubarb:





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