thrive360 | Get a crush on rhubarb
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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).

When buying:

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
    (source: HalfYourPlate.ca)

More info about rhubarb from our friends at Half Your Plate, and Produce Made Simple.

Cooking with rhubarb

We love these recipes from Canola Eat Well (disclosure: I’m doing a paid media gig for Canola Eat Well)
Honey rhubarb sesame chicken 
Rhubarb and caramelized onion foccacia 
Oven puffed rhubarb pancake

What’s your favourite rhubarb recipe?

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