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.
Cooked: savory sauces, pies, cobblers and crisps.
Roast Pork Loin with Rhubarb Sauce
Patrick O'Connell's Rhubarb Pizza
Golden Grain Griddle Cakes with Rhubarb Compote