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Rhubarb Basics: Date Added: 18 May 2011
Listed in: Fruit To Try
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Rhubarb is very tart; to make it palatable you must cook it slowly with a lot of sugar. For that reason it is usually found in pies and cobblers.
It is an excellent source of calciumóabout one hundred milligrams in four ouncesóbut it is also rich in oxalic acid, which binds with the calcium to make the calcium unabsorbable. In fact, the leaves are so rich in oxalic acid that they can be harmful to pets and little ones. Fortunately their bitter taste prevents this from happening. To make pie or a fruit tart, look for stems that are glossy in color. Usually the smaller thin stalks are the most tender. Discard the leaves.

Cooking Instructions

Try the recipe for Raspberry Rhubarb Cobbler or Strawberry Rhubarb Crisp listed in the Dessert Catagory on this web page

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