Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.

Bethany Bachmann
County Engagement Specialist

Abstract

This handout provides information regarding rhubarb in your diet.

Topics

• Description
• Selecting
• Storing
• Preparing
• Recipe

Pages

• 1

Rhubarb

Description
Rhubarb is in season May-June in Missouri. Rhubarb is rich in vitamin K which helps in blood clotting and bone formation. Rhubarb also contains vitamin C, an antioxidant which aids in the body’s healing process and may play an important role in helping to reduce the risk of heart disease and certain cancers.

Selection
Avoid wilted or very thick stalks which can mean that the stalk is woodier than others. Selecting stalks that are firm and crisp with a deep color.

Storing
Unwashed rhubarb should be wrapped with a paper towel and stored in the crisper drawer for best results. Rhubarb stalks can last up to three weeks stored in this manner.

Preparing
Rhubarb leaves are poisonous and must be removed. Rhubarb stalks are rarely eaten raw. Methods such as poaching or stewing are most common when preparing rhubarb.

Recipe of the Month
Rhubarb Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat or almond flour
• ¾ cup granulated sugar
• 2½ tsp baking powder
• ¾ tsp cinnamon
• ½ tsp salt
• 1 cup plain Greek yogurt 
• 8 Tbsp melted, unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups rhubarb, cut to ¼ inch pieces

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.
2. In a large bowl, combine the dry ingredients with a whisk. In another bowl, mix the yogurt, butter, eggs, and vanilla until smooth. Add to the flour mixture and stir until just combined. Gently fold in the rhubarb.
3. Divide batter evenly among muffin cups.
4. Bake until golden brown, about 20 minutes.