In medieval Europe, rhubarb was serveral times the price of other delicacies imported from Asia such as cinnamon, opium and saffron. It has since managed to be grown in Europe and farther afield, and is now very affordable. Modern day rhubarb lovers will not have to empty their bank accounts to get some of this tart red celery-shaped plant that becomes a sweet treat when stewed with sugar and used in pies and other desserts.
ORIGIN: Our rhubarb comes from just down the road here in Meath from February through the summer months, but we must turn to our other growers in Holland when the season here finishes in August.
NUTRITION: Among other things, rhubrab contains 24% of the GDA of Vitamin K, which is essential for bone health and is also helpful in preventing neuronal damage in the brain.
TIP: Always look for a red stalk in your rhubarb, and do not eat the green leaves as they are toxic.