With toxic leaves and a tart tang, the rhubarb stalk is not your typical spring vegetable. In fact, it’s an acquired taste, rarely eaten raw. And its puckering propensity is part of its healthful charm.
Rhubarb is rich in fiber, calcium, Vitamin K and Anthraquinone. The latter helps energize your digestive system. So when rhubarb reaches the stomach, gastric juice flow increases, assisting your body in stimulating its natural digestive process. The sour flavor also piques your tastebuds and refreshes the oral cavity, cleansing your tongue for the next course.
Rhubarb’s sour taste can be tamed when cooked with sugar, cinnamon, nutmeg and lemon. This "rhubarbsauce’ can be eaten and stored like applesauce. Try it as a condiment on your next potato pancake. Rhubarb is also well balanced by the similarly in-season strawberry. We strongly recommend our Strawberry Rhubarb Fool.