Good source of calcium, fiber and vitamin C.
What to Look For:
Select stems that are long, thin and fully colored red.
Easy Storage and Preparation:
Can be refrigerated for a few days. If the stalks are thick, peel with a vegetable peeler to remove the fibrous strings. The leaves are poisonous.
Rhubarb must be cooked. Use it in fruit soups, compotes, crisps, jams and pies. Good with rich meats such as lamb.
NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.
Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.