Rhubarb - 3 Pcs

Netherland

Trim off the leaves and discard them. Rhubarb leaves contain oxalic acid, which can be toxic, so it's important not to eat them. Rinse the stalks with cold water and pat them dry with a paper towel. Wrap the stalks in a damp paper towel and place them in a plastic bag or container. Place the rhubarb in the fridge and store it for up to a week. Do not wash the rhubarb before storing it, as moisture can cause it to spoil faster.

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 also provides a fair amount of vitamin K, which is beneficial for bone health, and has been linked to treatments of Alzheimer's disease thanks to its potential to limit neuronal damage in the brain.

250g, loose in paper bag.

Rhubarb is a vegetable that is native to Asia, but is now widely cultivated in many parts of the world, including Europe and North America. It has a long, thick stem that is typically red or pink in color, with large green leaves that are not edible.

Rhubarb has a tart, tangy flavor, and is often used in desserts, such as pies, tarts, and crumbles. It can also be used in savory dishes, such as sauces or stews.

To prepare rhubarb, wash the stems and cut off the leaves and the tough ends. Rhubarb can be eaten raw (although it is quite tart), but is more commonly cooked to soften the texture and reduce the tartness. It can be boiled, stewed, or roasted,