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Rhubarb (Rheum rhabarbarum) is over 5000 years old and originates from Asia where it was grown for its medicinal properties. Not until the 19th century was it grown for culinary reasons in the UK and North America.

 It is used to lower cholesterol, reduce inflammation, protect the eyes and brain, the liver and gallbladder, help fight cancer (it has antioxidants & anthraquinones), and is known to aid in constipation all because of the beneficial compounds found in this vegetable.

Rhubarb also contains lutein, B vitamins, Vitamin C, calcium, and potassium

Try it in muffins, chutneys,  salads, and of course pies!
Check Out Alive Magazines Rhubarb Buttermilk Muffins & Roasted Rhubarb & Beet Salad

Quick Tips
Don't eat the leaves. they're toxic
Don't eat green stalks, the redder the sweeter
Cooked rhubarb has more beneficial content than raw rhubarb


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