Rhubarb is a vegetable that is most often treated as a fruit. Its tart and tangy flavor begs for sugar and it is often used in pies, tarts and cobblers. Rhubarb is a good source for vitamin C, calcium and fiber. It has traditionally been used as a spring tonic.
About this Author
Joan Norton, M.A., is a licensed psychotherapist and professional writer in the field of women's spirituality. She blogs and has two published books on the subject of Mary Magdalene; "14 Steps To Awaken The Sacred Feminine:Women in the Circle of Mary Magdalene," and "The Mary Magdalene Within."