Rhubarb Photo

Rhubarb is a member of the buckwheat family with stalks up to 2 feet long.

Rhubarb’s stalks are the only edible portion of the plant — the leaves contain oxalic acid and can be toxic.

While rhubarb is generally considered a fruit, botanically it’s a vegetable.

Many varieties of rhubarb exist, most of which fall into two basic types — hothouse and field grown.

Rhubarb has intensley tart flavor and tough, fibrous stalk that is typically cooked with sugar and other berries to make it paltable. Thanks to all-natural sweeteners like erythritol and stevia, you can enjoy a traditional Strawberry Rhubarb Crisp without concern for spiking your blood sugar.

Rhubarb is a good source of calcium, potassium and vitamin C, and also provides anthocyanins.

Selecting and Storing Rhubarb

The field-grown plant can usually be found from late winter to early summer, with a peak from April to June. Choose crisp stalks that are brightly hued. The leaves should be fresh-looking and blemish-free. Highly perishable, fresh rhubarb should be refrigerated, tightly wrapped in a plastic bag, for up to 3 days. Wash and remove leaves just before using.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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