Since rhubarb is often sweetened with sugar and has a pinkish red color, you may think it’s a fruit but it is actually a vegetable! Have you ever tried rhubarb? It is not the most common vegetable around but that just makes it more exciting to learn about. 🙂
Rhubarb looks like celery but is bright red with big green leaves at the top. Rhubarb can be more of a green color with hints of red.
It also has a very tart flavor which is why it is usually cooked with sugar and/or other sweet fruits.
In ancient China, rhubarb was used for medicine. It was so highly prized that people would give it as a gift to the emperor. It must have been some good medicine!
This is a great time of year to find rhubarb at the farmers market! When picking out rhubarb, make sure the it is firm and not bendy. Don’t eat the leaves! The leaves contain a poisonous substance that you definitely don’t want to eat.
Like other fruits and vegetables, rhubarb has a lot of nutrients that make your body happy! Below is a few of the main nutrients found in rhubarb.
Vitamin C: important for skin and bones, also helps the body heal.
Calcium: keeps teeth and bones healthy.
Potassium: helps nerves and muscles work correctly.
Fiber: helps the digestive system stay healthy.
The real question is – what in the world do you do with rhubarb?? Here are a few suggestions:
- Use it in baked goods (there are a lot of recipes online)
- Make rhubarb jam
- Chop it up and use it in homemade ice cream
- Sprinkle with brown sugar and roast in the oven
- Use as a salad topping
- Eat it raw with a little honey
Timperley Early: As the name suggests, this variety of Rhubarb grows earlier than the rest.
Victoria: This variety grows fairly long and is a lavender pink color.
Glaskins Perpetual: This type of rhubarb has bright red stalks that are juicy and hold flavor well.
Information came from eatwellutah.org, medline.gov, extension.usu.edu