Selection - Leaves
shouldn't have any blemishes. Stalks should be crisp and have
a bright color.
Storage - Refrigerate
in a sealed plastic bag for 3 days.
Preparation - Wash
and remove leaves just before using.
- Rhubarb has a good supply of vitamin C and fiber as well
as fair amounts of potassium. One serving size, 1 cup (diced
raw), has 26 calories.