Rhubarb is low in Saturated Fat and Sodium, and very low in Cholesterol. It's also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.
Amount per serving
|Calories :21||Calories from Fat :|
|Calcium ||86 %|
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Rhubarb originated in Asia before spreading to Europe only about 300 years ago.
An enterprising Maine farmer is credited with bringing it to the New World in 1820 where it became popular for tarts and pies.
Rhubarb has been used as a laxative for 5,000 years.