Skip to Main Content
News

Raving Rhubarb Is April Pick of the Month

SHARE

We normally think of rhubarb in baked goods with strawberries, but this fruit is a great addition to salads, smoothies, jams and compotes as well! Given its tart flavor, it pairs well with other sweet fruits like peaches and apples.

Rhubarb is also an excellent source of potassium, vitamin K and other nutrients, so pick some up today!

What’s so great about rhubarb?

  • It’s low in calories and sodium and high in potassium.
  • A one-cup serving provides 30 to 40 percent of the daily value of vitamin K.
  • It’s rich in nutrients – more than 42 types of phytonutrients and chemicals are found in rhubarb.

What’s the best way to eat rhubarb?

  • Pair it with sweet fruits like strawberries, peaches or apples for sweet-tart balance when using in desserts.
  • Dice or slice it to add tartness in smoothies, spring soups or salads.
  • Cook it into a compote, sauce or jam.

Selection & Preparation

  1. Selection: Choose stalks that are firm and brightly colored with a deep red hue to obtain the best flavor. Thin stalks are more tender than thick stalks.
  2. Storage: Remove and discard leaves—they contain toxic levels of oxalic acid. Wrap unwashed stalks in a plastic bag and store in refrigerator for up to 10 days.
  3. Pre-preparation: Thoroughly wash stalks to remove dirt. Trim off stem ends, brown spots or damaged areas of the stalk.
  4. Preparation: Rhubarb may be frozen, cooked, baked or eaten fresh. Use a non-reactive pan for cooking.
Background image: POM Rhubarb Salad 308 BGC

Rhubarb Fruit Salad

Recipe from eatingwell.com

Ingredients

  • 3 cups thinly sliced fresh rhubarb
  • 3 tablespoons honey
  • 2 tablespoons orange juice
  • 1 1/2 cups halved red or green grapes
  • 1 1/2 cups small honeydew or cantaloupe pieces
  • 1 1/2 cups sliced strawberries

Directions

  1. Bring rhubarb, honey and orange juice to a simmer in medium sauce pan over medium heat. Cook, stirring occasionally, until the rhubarb is just beginning to break down, three to four minutes. Transfer to a large bowl and refrigerate for about 15 minutes to cool.
  2. Stir grapes, melon and strawberries into the rhubarb mixture. Serve or refrigerate until ready to use.

Makes 8, 3/4-cup servings.

Nutritional information per serving

  • Calories: 70
  • Fat: 0 g
  • Sodium: 10 mg
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 1 g