NUTRITIONIST’S NOTEBOOK: Rhubarb
Used like a fruit, it’s just the fleshy stalk of the rhubarb plant that is eaten but never the leaves – they’re slightly poisonous.
Nutrients in rhubarb
Rhubarb is low in fat, protein and carbohydrates and most of this carbohydrate content is fibre. Because of its tartness, however, it is usually combined with sugar in recipes – often quite a lot of sugar!
When it comes to vitamins and minerals, rhubarb is a great source of vitamin K – crucial for blood clotting and healthy bones. It
