Rhubarb – A Sweet-tart Taste
Nothing says "spring" quite like the sweet-tart taste of the year's first rhubarb. Rhubarb has large, green stalks that turn red as they ripen. The color of rhubarb varies; a single stalk may have hints of pink, light red, deep red, and green. Rhubarb may have gotten its start in Siberia, and is popular throughout Europe and North America. Rhubarb is:
- A very good source of Vitamin C, Vitamin K, calcium, potassium and manganese.
- Low in saturated fat and sodium, and very low in cholesterol.
- A very good source of dietary fiber which enhances digestion and contributes to cardiovascular health.
Baked into breads, pies, cakes, muffins, squares or bars, rhubarb makes unique jam or sauce recipes to top ice cream, yogurt or puddings. Enjoy rhubarb in desserts, breakfast foods, or even savory preparations.
Rhubarb MicroDried® Products
| POWDER | Rhubarb MicroDried® Vegetable Powder FG10093 |
Specification | Nutritional |