Healthy living

Rhubarb

Technically a vegetable, usually eaten like fruit.

Celery-like stalk, ranging from pink to red. Broad green leaves should not be eaten, they are toxic containing high levels of oxalic acid. Use in pies, sauces, puddings, muffins, jams and tarts.

Varieties

  • Winter Crimson
  • Sydney Crimson
  • Wilson’s Ruby
  • Victoria Giant

Selection

Choose crisp, firm and long brightly coloured stalks. Avoid rough or droopy stalks.

Storage

Keep in refrigerator, sealed in either a plastic bag or airtight container.

Preparation

Wash and cut stems. Discard leaves.

Cooking

Stew by placing in saucepan with a little water and sugar. Simmer gently until rhubarb has softened.

Serving suggestion

Rhubarb can be very tart so mix with apples or pears, top with a crumble topping and bake in the oven.


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See also

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