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"I have been pretty quiet about my love affair with a particular vegetable. (I know, you&amp;#x27;re thinking, &amp;quot;what? She&amp;#x27;s going to tell us to put a veggie in yogurt?!&amp;quot;) I love adding it to yogurt. Here&amp;#x27;s how ... Do you like rhubarb? Please say yes! I think it&amp;#x27;s one of the most amazing veggies. It&amp;#x27;s a good source of vitamin C, fiber, and calcium, and an excellent source of vitamin K, which is a nutrient that many people don&amp;#x27;t get enough of. (Little rhubarb side note: The leaves are poisonous, so be sure to avoid them--though most grocery stores clip them off for you.) I am head-over-heels for rhubarb&amp;#x27;s tart flavor--that pairs so well with vanilla and strawberries. (Thinking of my mom&amp;#x27;s famous strawberry rhubarb pie right now and drooling.) Yummy Supper recently featured a delicious-looking recipe for rhubarb-kumquat compote, which you can spoon on top of yogurt or granola--delicious. Rhubarb is best stewed down until it&amp;#x27;s mushy and soft, then sweetened a little (try agave nectar). Molly Wizenberg, of Orangette fame, wrote about her favorite stewed rhubarb recipe, here. Tell me I&amp;#x27;m not alone here in my love of rhubarb! P.S. Have you guys tried my favorite new Greek yogurt? It&amp;#x27;s sooooo good. And, these homemade peanut butter and chocolate energy bars would make a tasty breakfast, don&amp;#x27;t you think? More Ways to Get Glamour Visit Shopglamour.com for cute stuff starting at just $10! Enter the latest Glamour sweepstakes! Follow us on Twitter Add us to your iGoogle homepage Photo: Yummy Supper"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2010/04/breakfast-at-your-desk-feeling>