Rhubarb time!

Spring is sprouting up, and blossoming forth, all over the place! That means it's almost rhubarb time!

This brief delicious season is the right time to enjoy rhubarb crisp, making jam and freezing chopped rhubarb for year-round use.

Rhubarb is chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.

Rhubarb is excellent for canning and easy to freeze. Here are some rhubarb tips:

•One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
•Removing leaves and store rhubarb stalks in a plastic bag in the fridge for about a week. If stalks get limp, stand them in a cup of cold water for an hour.
•Not into canning? Chopped rhubarb can be frozen for up to six months (or so).
Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).


Try a recipe or two!

Rhubarb-Yogurt Tart

Strawberry-Rhubarb Crisp Bars

Rhubarb Simple Syrup

Rhubarb Crisp