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KIWI Magazine

RhubarbIt might look like red celery, but rhubarb’s similarities with the green leafy veggie end there. In season from April through late summer, crunchy rhubarb is a great source of vitamin C and calcium. It’s notoriously sour when uncooked but adds a welcome tartness to sweet treats.

One great idea: Make jam by chopping the rhubarb into 1-inch pieces and cooking it on the stove with strawberries, sugar, and lemon juice.

Tell us your favorite rhubarb dish to make in the comments section below, or tweet us at @KiwiMagazine.

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