The Charms of Rhubarb!

By Lori Powell

Get it while you can…as rhubarb is only with us for about 1½ months and is a true signal of spring. The first harvest begins in late May or the beginning of June.

Rhubarb has grown in popularity over the years since it’s easy to grow (it is a perennial), is pretty to look at (jewel-like color when red) and is versatile, since can be used in sweet as well as savory recipes.

Rhubarb is technically a vegetable but is treated more like a fruit. The tart celery-like ribs contain a good dose of vitamin C, K, calcium, potassium and manganese. However the leaves are poisonous so if they are still attached when purchased, remove and discard them before using.

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