SELECTION | STORAGE | NUTRITION | IDEAS | RECIPES | HANDOUTS
Only the stalks of the rhubarb plant can be safely eaten. The leaves are toxic and cannot (or should not) be eaten.
HOW DO I MAKE A GOOD SELECTION?
Select rhubarb that are firm and flat. The stalks should be a dark red color without any splits or discolored spots.
WHAT IS THE PROPER STORAGE?
Remove leaves from the stalk of the rhubarb. Place stalks in a plastic bag in the refrigerator and store for up to two weeks.
WHY SHOULD I EAT THIS?
Rhubarb has Vitamin C, which helps heal cuts and wounds. It also has calcium which helps build bones.
HOW COULD I USE THIS?
- Top chicken with a rhubarb chutney
- Use rhubarb to make jam
- Rhubarb can be used in many different desserts including pies, tarts, and muffins
- Make a sauce to top ice cream
- Add mashed rhubarb or rhubarb syrup to drinks
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.
COMING SOON
Source:
- Fruit and Veggie Fact Sheets, UNL Nutrition Education Program
- Seasonal Produce Guide - Rhubarb, SNAP-Ed Connection
