The rhubarb season has started. According to statistics the Germans choose especially rhubarb grown in their own country. Consequently about 90% of the rhubarb consumed by German households is from regional cultivation. The German growers in 2010 used an area of 788 HA in total to grow rhubarb. The harvest was about 17,000 tons. Connoisseurs make a difference between red and green rhubarb. The slightly sweet red rhubarb does not require peeling, which must be done with the slightly sour counterpart.
Rhubarb is rich in minerals, such as potash, magnesium, iron, iodine and vitamins C, A, B1 and B2. Another advantage: the spring classic is very low in calories and therefore an ideal part of the meal for a light start in the warm season.