In Season: May to June
Rhubarb has a very sour taste when eaten raw however, a bit of heat and a sprinkle of sugar and it transforms into a brilliant pink, sweet treat. It is wonderful stewed and drizzled over ice cream or in baked goods. Rhubarb is very high in fibre and is full of antioxidants.
Store rhubarb unwashed in a plastic bag in the vegetable bin of your refrigerator for 3-5 days. It freezes very well and will keep for several months this way. Wash rhubarb and cut into one inch pieces. Place the pieces on a cookie sheet in the freezer until completely frozen and then place in a freezer bag or freezer proof container.
Rhubarb is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Magnesium, and a very good source of Dietary Fibre, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.