Rhubarb
Rhubarb, a tart stalk vegetable, can be introduced from 8 months, always cooked and paired with sweeter elements. It offers a unique flavor and digestive benefits.
How to serve
Cooked until very soft and puréed, often mixed with sweeter fruits like apple sauce.
Cooked until soft and mashed, or served in small, tender, bite-sized pieces, always combined with sweeter elements.
Nutrition
It contains Vitamin K, important for blood clotting and bone health, and calcium, essential for developing strong bones and teeth. Dietary fiber supports healthy bowel function.
Good to know
Cook rhubarb until it is exceptionally soft and mushy, then purée or mash it thoroughly.
Only the stalks of rhubarb are safe to eat; the leaves are poisonous and must always be removed and discarded before preparation. Ensure it's always cooked thoroughly.
Tip
Rhubarb is naturally very tart; always cook it until very tender and combine with sweeter fruits or a tiny amount of breast milk/formula to make it palatable for baby.
