With a great variety of fruits available nowadays it is easy to overlook good old rhubarb! Now is the time (May) to make good use of it as the rhubarb season has just begun and early pink-stems produce the best flavour.
Rhubarb is 95 % water so is low in calories. Nutritionally it has potassium and a modest amount of Vitamin C. Unfortunately its high calcium content is bound by oxalic acid and so is not easily absorbed by the body.
Rhubarb is very acidic and most recipes usually offset this by the addition of sugar but combining rhubarb with fruits like strawberries or apples or fruit concentrate will do the trick.
And finally rhubarb is not a fruit it is a vegetable!