Rhubarb

How to select

Choose flat, stiff rhubarb stalks. The darker the color, the sweeter the taste.

How to prepare

Cut off the leaves and ends and discard. Peel away any brown or coarse spots with a vegetable peeler. Rinse under running water. Cut across the stalks to make 1" or 2" pieces.

How to store

Store rhubarb in a plastic bag in the fridge for 3-5 days.

Peak season

Spring

Ways to use

Bake rhubarb into a delicious crumble or pie.
Add some tang to your breakfast with rhubarb jam.
Incorporate rhubarb into your favorite baked goods like scones or muffins.

Fun facts

Rhubarb is actually a vegetable.
Rhubarb was first used in Asia for medicinal purposes.
The oxalic acid content in rhubarb leaves makes them poisonous to humans.
Farmers can hear rhubarb as it grows.

Nutrition info and facts

Rhubarb contains a similar amount of fiber as apples, celery, and oranges. Rhubarb contains antioxidants like anthocyanins and proanthocyanidins. Rhubarb contains a moderate amount of vitamin C.

3.5 oz. cooked rhubarb with added sugar = 116 calories, 31 g carbohydrate, 2 g fiber, 26% DV vitamin K1, 15% DV calcium, 6% DV vitamin C, 3% DV potassium, 1% DV folate