Both rhubarb and strawberries are at their peak from April to June. Strawberries have plenty of vitamin C and fiber. Choose shiny, firm strawberries with bright red color and fresh, green stems. To make them last longer, don't wash until you are ready to use them. Only the stalks of rhubarb, which look like big red celery, are eaten. (The leaves contain a combination of compounds that makes them toxic.) High in vitamin A, rhubarb was found in one study to have cancer-fighting compounds that increase in strength when it is cooked. It will keep up to three days if wrapped tightly in plastic and refrigerated.
Per Serving: 100 Calories, 1g Fat (0g Sat. Fat), 26g Carbohydrates, 5g Protein, 2g Fiber, 54mg Sodium
NOTE: Not recommended for those on the LMD (Low Microbial Diet).