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Ingredient Focus: Rhubarb

By mahir | May 9, 2011

Photographer: Lindsay Hunt

Rhubarb is one of the official markers that spring has fully arrived. A jewel-toned pink and ligh green, the slender stalks make for great jams, pies, and baked goods.

Rhubarb even made an appearance at the dinner for President Barack Obama at the end of March. This end-of spring root traditionally pairs well with strawberries, otherwise many find it’s taste too tart.

Photographer: Lindsay Hunt

Uses of this root date to ancient China, where rhubarb was used for medicinal purposes. Even today, this rhizome is great for desserts, but also for its myriad benefits. Rhubarb is a great source of dietary fiber. Additionally, rhubarb reputedly can sooth heartburn, lower cholesterol, and calm hot flashes. Containing calcium, lutein, vitamin K, and antioxidants, rhubarb is a fantastic choice for spring eating.

What’s your favorite way to eat rhubarb?

Photographer: Lindsay Hunt

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