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Now AvailableRhubarb custard -- a sweet custard cooked with the tart, fresh rhubarb makes a delicious spring treat. Old Fashion Rhubarb 2 crust -- perfect for the true rhubarb lovers -- just like grandma used to make. Rhubarb bread--our seasonal version of our nut breads. Strawberry rhubarb crisp -- and sweet and tart strawberry rhubarb filling topped with a crunchy oatmeal brown sugar crispy topping. Nutritional Value & Health BenefitsThere are several different varieties of rhubarb grown all over the world and used in a variety of cooking preparations. One characteristic consistent with all rhubarb is the toxicity of the leaves and roots. The rhubarb leaves contain high amounts of oxalic acid, a toxic and potentially deadly poison. Only the stems are edible, although the first crops were grown for the round pouch of unopened flowers, which was cooked as a delicacy (in northern Asia it is still raised for this purpose). Nutritionally, it is low in calories and very acidic (pH 3.1). The acid is offset by the addition of sugar, which also increases the calorie count. Rhubarb is 95 percent water and has potassium and a modest amount of vitamin C. Although rhubarb can be tough and stringy, it does not contain a great deal of fiber, only 2 grams per cup. Unfortunately the high calcium content it supplies is bound by oxalic acid and so it is not easily absorbed by the body. Don't count on rhubarb as a source of dietary calcium. Source:urbanext.illinois.edu Rhubarb is a very old plant. Its medicinal uses and horticulture have been recorded in history since ancient China.Rhubarb is a perennial vegetable that grows well in most of the United States. Rhubarb is used in pies, tarts and sauces. Rhubarb should be planted at the end of one side of the garden where it will not be disturbed since it may be productive for five years or more. A half-dozen plants will provide enough rhubarb for a family of four. Nutrition Facts Source:Wikipedia |
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