Ingredient of the week: Rhubarb

Ingredient of the week: Rhubarb

Happy May! I can’t think of a better way to celebrate these spring time temperatures than with Rhubarb (especially in pie form). Did you know that Rhubarb is actually a vegetable! Now you might feel even better about adding it to your pie! But, be careful! Did you know the leaves of the rhubarb plant are actually poisonous!

Ingredient of the week: Rhubarb

Four Facts to know about Rhubarb Nutrition

  1. Rhubarb is a good source of Vitamin K. Adequate levels of Vitamin K help limit neuronal damage and stimulate brain activity, which may be important for Alzheimer’s Disease
  2. Vitamin K is also important for bone health. Vitamin K helps promote bone formation and bone strengthening
  3. Rhubarb is very low calorie, 100 grams of rhubarb, only has 20 calories. (pucker up if you plan on eating that much Rhubarb!)
  4. Rhubarb is also a good source of Vitamin C

Ingredient of the week: Rhubarb

Storage information: Fresh rhubarb is perishable. Place the stalks in a plastic bag and store in the refrigerator to help retain moisture. Rhubarb lasts in the refrigerator for 3-5 days.

 

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