Know Your Food: Rhubarb

YOU MAY have noticed the abundance of rhubarb in your local produce department of late. Yup, it’s one of the first signs that summer is finally upon us so we thought we’d share a few fun facts about this often overlooked vegetable (that’s right – it’s not a fruit, who knew?).

Why we love it: Rhubarb is an excellent source of calcium. In fact, one cup of cooked rhubarb  contains the same amount of calcium as a glass of milk (though we know where we’d prefer to dunk our cookies). It’s also very high in fibre, vitamin A and potassium.

When to buy it: Right now! In fact, the best time to buy rhubarb is May so get in quick before it’s past its best.

How to eat it: Rhubarb is best eaten cooked. It has a tart flavour so is often stewed with fruits such as strawberries to give it a sweeter flavour. This week, 3-year-old Christian enjoyed his stewed and served over home made custard.

Note to self: Never eat rhubarb leaves. They contain oxalic acid which is poisonous.