About 3.5oz of rhubarb contains nine percent of the daily recommended amount of calcium and 5g of fiber. Rhubarb is high in vitamin K, vitamin C, iron and manganese.
Peak season: April through June
Look for: Small leaves, this means its a younger plant. (don't eat them — the leaves contain oxalic acid, which is toxic) You want a firm, snappable, stalks with no blemishes or signs of bruising.
Rhubarb is great for baking. First, Cut it into chunks. Then, line a baking sheet with foil. Add the rhubarb and scatter with sugar. Bake in on medium heat in the oven for about 15 minutes until soft.
You can also cut the rhubarb into sticks. Add sugar and a splash of water onto a sauce pan and simmer for 8 minutes or until soft.
The flavors of the rhubarb great with vanilla, ginger, orange and star anise.
Always wash your produce first! Once you have washed your rhubarb, remove the leaves from the stalks before storing. Don't cut the stalks until you are ready to use them, or the rhubarb will dry out.