Certified Organic Rhubarb Bunch

Rhubarb has an extremely tart flavor that many find unpleasant. It's crunchy like celery when raw, but it becomes soft and after it's cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste. Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.