This ever-popular vegetable is known for its bright-reddish stalk and sour taste. Our Michigan winters help this vitamin K and low-caloric goodness grow to its full potential. Rhubarb is high in calcium and provides antioxidants with its rich red color to help with health conditions and prevention. Malic acid, which is one of the most abundant acids in plants, provides the one-of-a-kind sour taste. Rhubarb can be cooked and baked, and it is mostly found in pies, jams and as an addition to specific sour-and-savory dishes. So simply delicious.