With spring comes rhubarb. Are you a fan of this tart veggie?
The Rhubarb plant has large green leaves and fleshy stalks (petioles) that look a little bit like red celery. The leaves are not edible (they contain large amounts of poisonous oxalic acid).
Chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.
Rhubarb is a rich source of nutrients providing 45% of the Daily Value for Vitamin K in a serving size of 1 cup.
Rhubarb is excellent for canning (don’t miss the St. Peter Co-op Intro to Canning class in August). Here are some other tips and tricks if you’re planning to experiment with rhubarb this spring:
- One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
- After removing the leaves, store rhubarb stalks in a plastic or veggie bag in the fridge for about a week. If stalks get limp, stand them in a cup of cold water for an hour.
- Not into canning? Chopped rhubarb can be frozen for up to six months.
- Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).
Don’t miss these rhubarb recipes:
- Rhubarb Crisp – Simplicity is delicious in this classic rhubarb crisp that celebrates one of spring’s early treasures.
- Rhubarb Yogurt Tart – In this tasty tart, the tanginess of the ruby stalks is tempered by a creamy, sweet topping.
- Meringue-Topped Strawberries & Rhubarb – Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort.