Taste: Rhubarb has a taste all it's own. Described by some as "clean tasting," it has a distinct tartness that can often be tangy or sour.
- Contains fiber, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium
- Very low in calories, with 100 grams of rhubarb containing only 21 calories
- Rhubarb is a good source of beta carotene and other polyphenolic compounds like lutein and zeaxanthin which act in a similar way to vitamin A, protecting the skin and eyes from the effects of free radicals
When to Look for Rhubarb: Rhubarb has a long growing season, but generally appears mid-summer.
Best Uses for Rhubarb: Because of its tartness, rhubarb is most often paired with sugar. Whether it's boiled down into a jam or put in a pie with strawberry, this tart root becomes a sweet treat.
How to Store Rhubarb: Don't wash rhubarb until you're ready to use it. Wrap it in plastic bag to retain moisture and keep it in the fridge. Be sure not to wash it beforehand!