Choose flat stalks that are not curled or limp. Deep red stalks are sweeter and richer; tenderness is not related to size.
Find a stalk on your rhubarb plant that’s ready to be picked. Grasp the stalk near the bottom. Lean it to the side and, in one motion, gently twist and pull the stalk up. The stalk will pop, separate from the rhubarb plant at the root, and come cleanly away.
The twisting and pulling motion should be gentle. If the rhubarb stalk doesn’t come away immediately, grasp it lower and try leaning it in the other direction. If you find that the whole plant is coming out of the ground when you pull the stalks, pack it more firmly into the soil around the roots.
Remember that only the rhubarb stalks are edible, so cut off the leaves and discard them.
Refrigerate rhubarb in a plastic bag; use within a few days.
Fat-free, cholesterol-free, sodium-free, low in calories
Bone Health: contains vitamin K for bone health and blood clotting.
Cardiovascular Health: Prevents cholesterol buildup and heals blood vessel cells. High in fiber.
Skin Health: Vitamin A is used to fight free radicals.
Inflammation: Contains anthocyanins, which give it the red color, associated with less inflamation
Digestion: Promote digestion by stimulating intestinal contractions and movement.
Antioxidants: Anthocyanins and proanthocyanidins, which have anti-bacterial, anti-inflammatory, and anti-cancer properties
Weight Loss: High in fiber, which can help with digestion, and potassium to help boost metabolism.
