Rhubarb

Because of the terribly tart flavor it has when it is raw, rhubarb is a fruit that is typically paired with strawberries in goods like desserts or jams . Both rhubarb and strawberries are low FODMAP fruits, so they can be great for people with IBS, Crohn’s disease, or other conditions that can cause FODMAP intolerance. But what does rhubarb actually look like? It’s sold in stalks and looks like a pink celery, although it is legally considered a fruit. It’s important to remember only to eat the stalks of the rhubarb. They are the only edible part of the plant and the leaves are actually poisonous. Rhubarb has an unfortunately short season (it’s only really harvested in the Spring) but it’s certainly worth it while it lasts.

Apart from adding some flavor to desserts, rhubarb is full of really great nutrition! Rhubarb can be a fun way to pump up your fiber intake, as it adds about 2 grams of fiber per serving. It also contains almost 40% of your recommended daily value of the form of vitamin K found in plants, phylloquinone. This form of vitamin K is critical for maintaining proper blood clotting mechanisms!

Rhubarb would typically be found in your fresh produce aisle or at your local farmer’s market. You can buy a lot during the short growing season and freeze it! Occasionally you can find it fresh frozen in the frozen fruit and vegetable cases, too.