Focus on Rhubarb

 

Rhubarb is a perennial vegetable that grows well in most of the United States.  It’s beautiful red stalks  are sold at farmers’ markets and grocery stores by the stalk, like celery. It’s harvested in the spring, with a short peak season  from April to June.  The stalks are the only edible part of the plant and in fact, the leaves are poisonous.  Rhubarb can be very tart when raw and is almost never eaten without being cooked with a generous helping of sugar.  Rhubarb is extremely low in calories but is loaded with fiber and other important vitamins and minerals.  It is high in anti oxidants which help fight heart disease and cancer.  An important vitamin in rhubarb is vitamin K.   Vitamin K plays a significant role in brain and neuronal health. It can prevent the oxidation of brain cells and stimulate cognitive activity.  It is also very important for bone health.  Finally, rhubarb is high in Vitamin C, an important vitamin to help the body form and maintain connective tissue, protects against heart disease, prevents scurvy and helps with the absorption of iron.

Many people are unsure how to use rhubarb in their lives but this Strawbe…