Fiber: helps reduce cholesterol levels and may lower your risk of heart disease.
Choose flat stocks that are deep red. Avoid stalks that are wilted or soft.
The leaves are toxic so they should be cut off and discarded. Wash the stalks and store in a plastic bag in the refrigerator and use within 1 week.
Wash under cool running water.
Trim stalks at the top and bottom. Cut into one- to two-inch chunks.
Rhubarb is tart and is rarely eaten raw.
Make rhubarb crisp or muffins.
Make rhubarb sauce by adding 2/3 cup of water to a pan and bring to a boil. Add 4 cups of cut rhubarb. Reduce heat, and simmer over low heat for about 5 minutes, or until rhubarb is tender. Add ¾ cup to 1 cup of sugar, depending on desired sweetness.