It’s rhubarb season!  Time to enjoy this tangy tart vegetable before its gone.

Rhubarb is usually eaten as a fruit on it’s own or with other fruits – traditionally paired with strawberries.

Sweet or savory it’s delicious and  easy to freeze for use throughout the year.

Rhubarb is a great source of vitamin K₁, which is important for blood clotting and bone health.

A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K₁, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.