Contributed by Angela Cleveland

It’s rhubarb season once again! Rhubarb is often referred to as the “pie plant” because it is most often used in dessert recipes. But, it gives us more than just taste in our recipes as it is high in calcium, fiber, and vitamins A and C.

A word of warning for those who are going to cook up their rhubarb in their favourite pot – rhubarb is very acidic. Cooking it in a non-reactive pan, such as stainless steel, glass, or enamel is best. If you use an aluminum or uncoated iron pan, your rhubarb will turn an ugly grey colour!

Rhubarb is tart by itself, so it is usually combined with a sweeter fruit, like strawberries, or with sugar. However, there are other uses for rhubarb that don’t require lots of sugar, but also have a great taste. Give them a try!

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