Rhubarb has a great colour and tartness that makes it an ideal accompaniment to sweet dishes such as crumbles, tarts, cakes and pies.
Avoid stalks that are limp with blemishes and split ends. Look for small leaves, which indicate a younger plant, but don’t eat them — the leaves contain oxalic acid, which is toxic. When you’ve selected your rhubarb, remove the leaves from the stalks before you store them.
Good source of dietary fibre and vitamin C. Also a source of thiamine and niacin.
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