Rhubarb has a short harvesting season spanning from April to June. Its long slender stalks are the edible part of the plant. Its leaves are toxic and thus cannot be ingested.
Rhubarb’s health benefits include its vitamin A, C, K and calcium content as well as its high fiber content.
Raw rhubarb stalks are naturally tart so it’s almost always cooked or baked with some added sweetness.
The season is short so grab some now!
Here’s a delicious, healthy recipe for you to try using this seasonal gem!