What is Rhubarb?
Rhubarb is a reddish stalked vegetable with a tart taste. Rhubarb has been used for both culinary and medical purposes. This refers to the fleshy, edible stalks (petioles) of Rheum species and hybrids (culinary rhubarb) of the Polygonaceae family, which are cooked and eaten. It refers to the entire plant, which is an herbaceous perennial with short, thick rhizomes.
Where rhubarb is found?
Rhubarb is growing over much of the northern U.S from Maine to Oregon
Carbs: 31.2 grams
Fiber: 2 grams
Protein: 0.4 grams
Vitamin K1: 26% of DV
Calcium: 15% of DV
Vitamin C: 6% of DV
Potassium: 3% of DV
Folate: 1% of DV
What are its benefits?
- Lower cholesterol level
- Provides antioxidants
- Keeping skin looking healthy and youthful
- Protect heart health
- Aid digestion
- Preventing constipation
- Provide anti-diarrheal effects
How to grow it?
- It grows well in full sun
- Choose a location with well-draining, healthy soil
- Plant its roots 1 to 3 inches below the surface of the earth, with buds facing up, and space plants about 4 feet apart
- When you’re ready to plant, make sure you have plenty of water.
How to include it in your diet?
- Used in Jams and deserts
- Easy to use in low-sugar recipes
- Its salad
- Add into oatmeal
- It can roast, sauteed
- Stewing rhubarb
- Pour stewed rhubarb over ice-cream
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