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Fun Facts

Known in Latin as Rheum rhabarbarum or root of the barbarians, this Chinese native was used to treat medical ailments long before anyone thought to eat it. Marco Polo traded rhubarb to Europeans as medicine, and Benjamin Franklin gets credit for bringing it to the U.S. Also known as the pie plant because well, have you ever tried a mouth-watering rhubarb pie?, there was some controversy about whether this tart stalk was a fruit or vegetable. In 1947, New York State legally declared it a fruit to avoid tariffs imposed on imported vegetables, but it really is a vegetable.

Star Power

Inside every stalk is a collection of minerals, vitamins and antioxidants, including bone-builder calcium, immune-system booster vitamin C and a slew of B vitamins like folates, B-6 and niacin. These Bs work to destroy inflammation-causing free radicals; folate is especially helpful to red blood cell production. There's also vitamin K for healthy bones and clever brains, and flavanoids use their antioxidant properties to keep skin, eyes and mucus membranes healthy. Did you know that redder stalks are both sweeter tasting and higher in vitamin A?

Quick Preps

PREPARE: Wash well. Cut off both ends, then cut rhubarb into chunks. Never eat the rhubarb leaves - they're poisonous!

• Add rhubarb to a strawberry crisp.
• Sprinkle raw diced rhubarb into oatmeal or yogurt.
• Roast rhubarb tossed with maple syrup on a baking sheet at 375 degrees for 20-25 minutes.