Rhubarb Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Rheem X hybridum
Pies, cobblers, jam, sauces
Also known as cherry rhubarb and field rhubarb, good-quality rhubarb will be fairly straight, firm and smooth.
Rhubarb coloring will be deep red to purple along most of the stalk fading to a green or white blush on either end.
Avoid product that is soft, dull looking, scarred or has brown or black ends.
Do not eat rhubarb leaves - they are poisonous in large quantities.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
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
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.
The word lemon is believed to have been derived from Asian language words meaning, "sour" or "sour fruit."
By the year 1299, the Mongolians had (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013