Rhubarb is low in carbohydrates, high in vitamin C, B-Complex vitamins, fiber, calcium, and potassium, and is said to speed up metabolism and aid in weight loss. It is used in cooked applications, and although it may be prepared as a vegetable, it is more often featured in sweet recipes like pies, cobblers, and jams, and is commonly paired with strawberries. Slice Rhubarb as you would celery and cook down with sugar into a chutney, or toss with apples or strawberries, sugar, and spices, and bake into a pie or crisp. Cooked and sweetened Rhubarb can also be combined with orange zest and mixed into softened butter to make a spread. It may be used in soups, stews, or other savory dishes where its naturally tart flavor counterbalances other rich or sweet ingredients. Try quick-pickling Rhubarb slices in vinegar, sugar, and salt, and pairing in a salad with goat cheese and white asparagus. Stronger-flavored meats like game, quail, and duck stand up well to the tartness of Rhubarb, and may be served with a Rhubarb puree or jam.
Storage: Rhubarb should be wrapped and stored in the refrigerator for up to a few days, or cut and keep frozen for up to a year.
Country of Origin: Netherland
Net Weight: approx. 250g