 |
When
selecting rhubarb in the store, look for deep red & firm
ribs. Stay away from flabby ribs that are limp and bendable.
This is a sign of dehydration and age. Another indication of
old rhubarb is well trimmed ribs and sunken browning spots
on the edges. Fresh rhubarb will still have the three or four
stem pieces at the top where the leaf was. It will also have
a fresh and clean looking basal end.
Once picked the shelf life of rhubarb is short. It should remain
refrigerated until used and should be used shortly after purchasing.
Nutrition in rhubarb includes vitamin C, beta carotene, calcium
and potassium.
Fresh Oregon Hot House Rhubarb available NOW at
|
Image
coming soon!
|
