rhubarb

Nutrition

A ½ cup of rhubarb yields 15 calories. Is a source of vitamin C and some calcium.
 
Selection

Fresh stalks are flat, not curled or limp. When stalks that have been pulled-not cut-from the field are available; choose them. Pulled stalks dry out less rapidly. Size is no indicator of tenderness. Deep red stalks are sweeter and richer.
 
Storage

Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. Cooked and raw rhubarb both freeze well.
 
Preparation

Cut off and discard and leaves (Do not eat the leaves. They are poisonous). Rinse and trim from base and tip. You may peel or cut with the skin intact. Remember to cook only in nonaluminum pots due to the acidic nature of rhubarb.
 
Source: Centers for Disease Control and Prevention

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