Strawberry and Rhubarb
Strawberry and Rhubarb
Strawberries are an excellent source of antioxidants, vitamins A, C, E and the B-complex group as well as minerals such as, potassium, manganese, fluorine, copper, iron and iodine, while Rhubarb is rich in multiple B-complex vitamins, such as folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.
Rhubarb stalks also provide fair amounts of vitamin K which has a potential role in bone health as well as limiting neuronal damage in the brain, which has established vitamin K as a role in the treatment of Alzheimer's disease.
Strawberry and Rhubarb
Strawberries have an overall conical heart shape and can vary in size depending upon cultivar and growing conditions. All varieties of Strawberries have seeds on their exterior rather than their interior, which distinguishes them from a berry and a true fruit. They have a bright red sheen when fully ripe and a juicy yet firm texture. While sugar contents can vary from sweet-tart to candy-like syrup, Strawberries maintain a balanced acidity level. Rhubarb is the edible stalk portion of the Rhubarb plant. Stringy and tough, the stalks range in colors of light pink to deep ruby red. The texture of Rhubarb is often compared to that of celery stalks, while the flavor is much more tart and requires sweetening to be palatable.