Rhubarb

Preparation, uses, and tips

While rhubarb stalks have been eaten raw, they are extremely sour, and so are more often stewed with sugar or honey, or baked into pies, cakes, and muffins. On its own or combined with strawberries, it makes excellent jams and jellies. The leaves of the plant are inedible. Rhubarb can be blended with other fruits in compotes and cobblers, and makes a good substitute for cranberries in many recipes. Spices that compliment rhubarb are lemon, cinnamon, and ginger.

Buying and storing tips

Stalks should be crisp, like a good piece of celery. Avoid stalks that are thin, limp, or battered. Rhubarb can be tightly wrapped and stored in the refrigerator for one to two days. For longer storage, freeze after blanching and cutting stems into chunks.

Varieties

Although there are 20 varieties of rhubarb available, they are virtually indistinguishable in the marketplace. Rhubarb is sometimes called pieplant, because it is a favourite pie ingredient.

Nutrition Highlights

Rhubarb, 1 stalk (raw)
Calories: 11
Protein: 0.046g
Carbohydrate: 2.3g
Total Fat: 0.10g
Fiber: 0.9g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.