"Rhubarb - Love it for its Taste, Eat it for Your Health"

A welcoming sign that spring has come is the emergence of rhubarb stalks out of the cool, wet soil to bathe in the warm spring temperatures across the state. Seen at its peak of freshness during May and June, rhubarb can be harvested through the later part of summer. Rhubarb is a prized vegetable often eaten as a fruit and sought out by those who cherish the tart taste. Harvesting rhubarb is best achieved by twisting the stems off near the base. Do not use a knife to cut the stalk, as this will hinder the regrowth of new stalks. Plants selected for harvesting should be at least two years old, allowing a more mature plant to produce larger stalks and faster regrowth for future harvesting. Select stalks for bright pink or deep red color, crisp and free of insect damage. The colorful or darker stalks have more sweetness. Rhubarb leaves are poisonous and should never be eaten. Remove the leaves off the stalk and dispose or compost.

Rhubarb is versatile and can be consumed fresh or frozen and served raw or cooked. Rhubarb is excellent for canning and can be processed as an acidified food using the water bath canning method.

Rhubarb is a rich source of nutrients, providing 45% of the Daily Value of vitamin K in a serving size of 1 cup. Rhubarb also contains vitamins C and A, folate, riboflavin, and niacin. Rhubarb provides 32% of the Daily Value of manganese in a serving. Other nutrients/minerals include iron, potassium, and phosphorus. Rhubarb also comprises phytochemicals and phenols that provide the body with additional health benefits. The antioxidants present in the deep red stalks contain anthocyanin and lycopene, which have been shown to help prevent cardiovascular disease and have anti-carcinogenic effects for the prevention of cancer. Over forty-two types of phytonutrients and chemicals are present in rhubarb, making it an ideal food to help fight against chronic diseases.

Rhubarb Crisp

Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime.

2 servings | Active Time: 15 minutes | Total Time: 50 minutes

Ingredients

• 1 cup thinly sliced rhubarb
• 1/2 cup chopped peeled apple
• 3 Tablespoons granulated sugar
• 1 teaspoon instant tapioca
• 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
• 2 Tablespoons all-purpose flour
• 2 Tablespoons old-fashioned rolled oats, (not steel-cut or instant)
• 1 1/2 Tablespoons packed dark brown sugar
• 1 Tablespoon unsalted butter, melted
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F.
2. Toss rhubarb, apple, granulated sugar, tapioca, and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
3. Mix flour, oats, brown sugar, butter, salt, and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
4. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

Nutrition

Per serving

240 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 15 mg Cholesterol; 47 g Carbohydrates; 3 g Protein; 3 g Fiber; 153 mg Sodium; 294 mg Potassium

3 Carbohydrate Servings

Make Ahead Tip

The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups