Looking to get creative in the kitchen? Consider experimenting with rhubarb, the July Harvest of the Month. Rhubarb is unique in many ways. It tastes is very tart and sour and unlike most vegetables the leaves are not edible, they’re actually poisonous! The edible part of rhubarb is its pink-ish, red stalk which has a texture similar to celery.
While it is not well known and is rarely utilized in modern American cuisine, it can most often be found in desserts, especially pies and breads. Its tart taste balances out the sweetness of many desserts.
During the month of July, you may find rhubarbs used more abundantly in a variety of recipes from our cafeterias.
Did You Know?
- Half of all the Rhubarb grown in the U.S. comes from Pierce County, Washington
- There is no record of Rhubarb human consumption until the 18th century.
- Rhubarb leaves are poisonous to humans as they contain toxic levels of oxalic acid.
Try These Delicious Recipes
How to Buy and Store: When buying rhubarb, pickout the stalks that are the most red. Red stalks tend to be sweeter. The best rhuabrb stalks will also be firm and shiny. It should be loosely wrapped in plastic and stored in the refrigerator. Avoid storing rhubarb in an air-tight plastic bag as this can make the rhubarb spoil faster.
Making it Kid-Friendly: Rhubarb is one of the sourest vegetables available, so kids (as well as most adults) are unlikely to enjoy rhubarb by itself. Consider adding rhubarb to your cherry, strawberry, or apple pies. It can also be a tasty addition to banana or zucchini breads.
Nutrition and Health Benefits: Rhubarb is low in calories and high in fiber. This means adding rhubarb to a dish won’t add extra calories and is a great addition to a weight friendly meal plan. Rhubarb’s rich fiber content means it will keep you fuller longer. Fiber is also good for the digestive tract. A diet rich in fiber can help prevent many cancers and also helps to promote a healthy gut microbiome. Rhubarb is also particularly high in calcium-oxalates and should be avoided by individuals who are prone to kidney stones.
|Calories: 11||Potassium: 147mg|
|Total Fat: 0g||Magnesium: 6mg|
|Total Carbohydrate: 2g||Vitamin C: 4mg|
|Protein: 0.5g||Fiber: 1g|
|Calcium: 50mg||Folate: 3ug|