Spring means Rhubarb Season!

1. Fresh, tender rhubarb stalks cab be eaten raw, but they have a tart flavour. If rhubarb is consumed raw, it is usually dipped in sugar.
2. Rhubarb leaves are TOXIC – do not eat them because of their levels of Oxalic Acid.
3. Rhubarb contains Vitamin A, Potassium & Calcium – one cup of cooked Rhubarb contains as much Calcium as a glass of milk!
4. Rhubarb is commonly made into Jams, Jellies, Pies, & Smoothies
5. Rhubarb can also be used to make Rhubarb wine!