Rhubarb PSA,
April 2009
75 words.
Spring is birds singing and sunny days, and so are the bright red stalks of the rhubarb plant. This
plant with real “pucker power” adds another dimension to the red strawberry, whether it’s in a mouthwatering pie, a sparkling jar of jam or wine connoisseurs’ treat. Rich in vitamin C and fiber, rhubarb
combines with other fruit to make accompaniments to meats such as poultry, venison and fish like
salmon and halibut.
Source: Patti Griffith, University of Wyoming Extension Nutrition and Food Safety
Educator – Fremont County