Rhubarb
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Calories: 21
Energy: 87 kj
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| Protein: | 0.90 g | |||||||
| Fat - total: | 0 g | |||||||
| Carbohydrate - by diff: | 4.54 g | |||||||
| Sugar - total: | 1.10 g | |||||||
| Fibre: | 1.8 g | |||||||
| Water: | 93.61 g | |||||||
General Description:
A stalk vegetable with triangular leaf blades that are elevated on long, fleshy stalks.
The stalks can be cooked in a variety of ways - they are a popular filling for pies.
Generally young, dark pink, smaller diameter stalks are sweeter and more tender than thick, long green ones.
Selection:
Look for stalks that are bright pink, crisp and free of disease or insect damage.
Avoid rhubarb that is limp or discoloured.
Nutrition Information:
Rich in Vitamin K.
Source of Vitamin C, Calcium & Fibre.
Provides 87kj / 100g.
Storage & Handling Information:
Will store in the fridge for 1 - 2 week in sealed plastic bags.
Locally Sourced Availability:
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Overall Availability:
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Growing Area Information:
WA - Outer Metropolitan Areas.
Related Recipes:
| Image | Recipe Name | Vegetarian | Low GI | Good 4 Kids | Meal Type | Serves | Kids can make |
|---|---|---|---|---|---|---|---|
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For a deliciously warming dessert try this enriched version of an apple crumble flavoured with cinnamon & almonds. |
Desserts | 10 | ||||
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Enriched with the flavours of cinnamon & vanilla this rhubarb crumble recipe is a popular winter warmer. |
Desserts | 4 |