The following spring, I discovered we had an abundant rhubarb crop in our side yard. Each year, this trusty plant returns with little care or support from me.

I have never done much of anything with the plant. One year, I froze several bags of the stalks, thinking I would use them over the winter. I didn’t. However, I would never get rid of the plant. It is one of the first foods that arrives each spring and having spent a lot of time as a child with my grandmothers who were raised during the Depression, their values on saving things have rubbed off on me. This year though, I have decided it was time to finally learn more about this vegetable and put it to good use.

I was particularly curious about the nutritional benefits of rhubarb. I discovered that rhubarb is high in Vitamin K which is beneficial in blood clotting, heart health, and bone health. It is also moderately high in Vitamin C, potassium and manganese. It is a good source of fibre, low in calories and rich in antioxidants. I even found an article claiming it could be the next “superfood.” However, I also discovered cautions to only eat rhubarb in moderation and to avoid the leaves.

My memories of rhubarb are connected to my grandmas who grew it in their gardens and would use it in desserts with strawberries, sugar, and whipped cream, When I asked my husband if he ate it growing up, his only memory was dipping it in sugar and eating it with his grandma. While I adore baked treats, I did wonder if there are any healthier ways to enjoy rhubarb.

My first experiment was to put the rhubarb through the juicer with some apples and strawberries. I was not disappointed; this beautiful red drink was very tasty. Later, I came across the idea of putting rhubarb in my morning oatmeal. It was quick and easy to add a cup of rhubarb and some strawberries into the pot with my oats. I topped with a little milk and slivered almonds. Going out in the garden first thing in the morning to harvest a little food for my breakfast brought me joy. I also enjoyed the results and plan to continue adding rhubarb to my oatmeal over the next few weeks.

The more I searched, the more surprised I was at the versatility of this food that I had been neglecting. The Internet is full of recipes for salads that incorporate rhubarb.

There are recipes for rhubarb muffins, rhubarb smoothies, and even rhubarb soup. Of course, there is no shortage of ideas for using rhubarb in desserts. With all these ideas and inspiration, I have several recipes I am eager to try. I will also take time to freeze some rhubarb again this year, but this time I am confident it will get used over the winter.

(Denise Leduc is a registered yoga teacher and fitness instructor. Her yoga and fitness studio, Living Sky Yoga & Fitness is based out of Davidson where she teaches yoga, BarreAbove, Tabata GX and Zumba. She also takes her classes to several other small towns in the area.)

-Denise Leduc