rhubarb

Tart, bubbly and chock-full of antioxidants, this is a mocktail that's made to celebrate the season.

We pair tart (rhubarb) with sweet (strawberry) and topped these muffins with a simple streusel topping for a perfect dessert treat.

Move over, lemon bars. There’s a new dessert in town – sweet-tart strawberry-rhubarb filling layered over a buttery whole-wheat crust.

You'll be toasting to your health with this delicious, fruity beverage that's antioxidant-packed and chock-full of vitamin C.

Nutrient-rich fennel is a great source of vitamin C, potassium and the anti-inflammatory compound anethole, which has shown potential for boosting your body’s defenses against cancer.

Rhubarb’s red stalks are full of B-complex vitamins, phytonutrients and antioxidants such as beta-carotene, which help prevent disease and elevate hair and vision health.

Surprise! Nutritious rhubarb can be eaten raw! Serve this simple compote over nonfat Greek yogurt, homemade granola or even savory dishes such as grilled pork tenderloin.