Crisp sour stalks with a unique taste that makes Rhubarb a favorite in many pies and desserts. Fabulous stewed with Bramley apple and topped with crumble, add a small amount of sugar.

Rhubarb is 95% water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. The 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 (pH 3.1-3.2) but in most recipes this is normally offset by sugar. One cup diced Rhubarb contains about 26 calories.

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