1. Rhubarb is easy to grow and provides abundant food in early spring.
  2. The leaves of the rhubarb are not suitable to eat – take the stalks and toss the rest into the compost (or look at #10).
  3. Don’t be alarmed about toxicity though – you’d have to eat about 5 kg of them to get really sick)
  4. Rhubarb stalks have many B vitamins.
  5. If you have the red rhubarb, you are also getting vitamin A
  6. Since rhubarb is so tart, it didn’t gain popularity as a food until the 17th century when sugar began more widely, and affordably, available.
  7. Thankfully rhubarb freezes well since each plant produces so many stalks. Chop them up and freeze them raw, or stew then freeze it.
  8. 2/3 cup of rhubarb provides 2 g of fibre and only 20 calories
  9. Six year old roots are harvested and used for medicinal purposes. In small doses, as a digestive tonic and in large doses as a mild laxative.
  10. Aphids a problem? Try boiling up a few pounds of rhubarb leaves in water. Once cooled off you can use as a spray.

For everything Rhubarb, check out http://www.rhubarbinfo.com/