Rhubarb

Nutritional Information
Good source of calcium, fiber and vitamin C.

What To Look For
Pick firm, bright red stalks that are fairly thick. Don't eat the leaves, they're poisonous.

Easy Storage and Preparation
Use within a day or two.

Best Uses
Cooked: savory sauces, pies, cobblers and crisps.

Recipes
Roast Pork Loin with Rhubarb Sauce
Patrick O'Connell's Rhubarb Pizza
Golden Grain Griddle Cakes with Rhubarb Compote



Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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