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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Rhubarb

Using Rhubarb

rhubarb

Quantity Recipes

Home Recipes

rhubarb

Menu Example 1: Rhubarb Crunch

Classic Wedge Cheese Pizza
Herbed Broccoli and Cauliflower
with Local, Fresh Basil and Parsley
Chilled Mixed Berry Blend

Rhubarb Crunch with Whipped Topping featuring
Fresh, Local Rhubarb
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Cheese Pizza
(1 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Herbed Broccoli and
Cauliflower

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Mixed Berry Blend
(Frozen Commodity
Strawberries, Blueberries
and Blackberries)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Pizza Crust (1 Pizza =
2 Servings)
Sliced Wheat Bread
(1 = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

rhubarb
  • Rhubarb contains about 25 calories per cup, is fat free and has about two grams of fiber per cup. It also contains Vitamins C and A, and around 100 milligrams of calcium per cup.
  • Rhubarb also contains potassium and is low in sodium.
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