12 Apr Get a crush on rhubarb
By Zannat Reza
This spring, get a crush on rhubarb. Usually overshadowed by asparagus, rhubarb is technically a vegetable because it’s the stem of the plant.
There are two types of rhubarb. One that grows in the field or in your garden (this type is a darker red colour and is available in April/May), and the other is hothouse rhubarb (which has a milder flavour, lighter colour).
Look for crisp stalks. Mature stalks are 1-2 inches in diameter.
How to store:
- There’s a good reason to throw out the leaves – they are toxic.
- Wrap the stalks in damp paper towels and store in an air tight plastic bag in the refrigerator. It will keep for several days.
- You can also store cut up stalks in an airtight bag in the freezer for up to one year.
What’s good about rhubarb?
A ½ cup serving delivers:
- An excellent source of vitamin K
- A high amount of fibre (5g)
- Some Vitamin C and calcium
Cooking with rhubarb
What’s your favourite rhubarb recipe?