Rhubarb
Rhubarb is 95 percent water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium.
One cup diced Rhubarb contains about 26 calories.
Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and so is not easily absorbed by the body.
Rhubarb is somewhat acidic but in most recipes this is normally offset by sugar.
Wash and remove any blemished areas. Cut off the pulpy ends. Cut into 1/2-inch strips or 1/2-inch cubes. To decrease some of the acidity in the Rhubarb (and reduce the amount of sugar needed to sweeten), pour boiling water over the pieces and let sit for 3 to 5 minutes. Drain. A characteristic of the dried product will be brittle.
Rhubarb Nutritional Information
Calories 20
Calories from fat 0 %
Total Fat 0
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 1 g
Protein 1 g
Serving Size : 2/3 cup (85g)
Rhubarb when raw is so tough
And its leaves contain poisonous stuff,
But when cleaned and de-soiled
Dipped in sugar and boiled
Then the stalks are quite tasty enough.
