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Nothing says “spring” quite like the sweet-tart taste of the year’s first rhubarb. Rhubarb has large, green stalks that turn red as they ripen. The colour of rhubarb varies; a single stalk may have hints of pink, light red, deep red, and green. Rhubarb is:
• A very good source of vitamin C, vitamin K, calcium, potassium, and manganese
• Low in saturated fat and sodium, and very low in cholesterol
• A very good source of dietary fiber which enhances digestion and contributes to cardiovascular health
Baked into breads, pies, cakes, muffins, squares or bars, rhubarb makes unique jam or sauce recipes to top ice cream, yogurt, or puddings. Enjoy rhubarb in desserts, breakfast foods, or even savoury entrees.

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