I never, ever had rhubarb. I’ve never cooked with it and I really can’t recall ever eating it either. So, that being said, why did I pick it up, put it in my grocery cart and purchased it the other day?

I guess I like a challenge! Honestly, I have always found that buying something new and experimenting with new recipes helps me to be mindful and eat well (and healthier!)

As soon as I came home from the grocery store, I googled rhubarb to find out more about this strange vegetable. I always thought it was a fruit, but apparently it’s a vegetable that is widely used for baking yummy desserts. That caught my attention!

Health Benefits

  • Rhubarb is high in fiber and is loaded with many vitamins and minerals like vitamin K, vitamin C, antioxidants and manganese.
  • As high-fiber food, adding this vegetable to your diet may be an effective way to help ease digestion.
  • Rhubarb packs a good dose of vitamin K, which plays a central role in bone metabolism and may even offer protection against osteoporosis.
  • It’s a powerful anti-inflammatory food and helps to reduce inflammation.

Prepping the Stalks

Prepare the stalks. Rinse and pat dry, then slice or chop as called for by your recipe.
Store. Once the stalks are rinsed and the ends trimmed, wrap in a damp paper towel to keep the stalks from drying out. Place in a plastic bag and store in the fridge for up to one week.
Preserve. You can also chop rhubarb into one-inch pieces, freeze on a baking sheet, transfer to a freezer baggie and keep it in the freezer.

There are so many delicious ways to add rhubarb into your diet. Be sure to be on the lookout for my next posts for some new recipes for goodies!

I’d love to hear what you make with rhubarb!

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