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Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
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featured ingredients
Rhubarb
Rhubarb is a very good source of dietary fiber, vitamin C (16% of dv), Vitamin K, valcium, potassium and manganese.
Remove leaves and trim stem. Place in plastic bag in refrigerator for freshness that lasts up to 2 weeks.
Remove leaves, trim stems and peel any stringy covering before consuming. To cook rhubarb just chop it up, toss with sugar and roast in the oven. A nifty addition for salads or rice. Rhubarb can be frozen or canned. One pound of raw Rhubarb yields about ¾ cup cooked.
You can eat rhubarb raw. Back in the old days before Twizzlers and Sweet Tarts people used to dunk the end of rhubarb stalks into sugar or honey!
For more recipes and to learn more about rhubarb than you ever dreamed possible, go to The Rhubarb Compendium, an entire website dedicated to Rhubarb.
