Rhubarb

Rhubarb was first used as a food plant in 1778 in Europe and is recorded to have been first grown in the United States in Maine between 1790 and 1800. It’s true that it is technically classified as a vegetable, not to mention that it does indeed look a lot like celery, but people who have always enjoyed its taste in sweet recipes have a totally different opinion. In addition, Rhubarb comes in several colors, including pink and speckled rhubarb varieties. You may even discover that green varieties are surprisingly sweet, and tend to be more productive. Nutritionally, rhubarb is rich in multiple B-complex vitamins, such as folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. Its 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.