.00 ml fresh rhubarb or frozen rhubarb
Rhubarb is low in calories and a good source of dietary fiber, vitamin K, and manganese. It contains notable amounts of oxalic acid, which can inhibit calcium absorption in some individuals.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to Central Asia, now cultivated worldwide for its edible stalks. The plant is characterized by long, thick petioles (leafstalks) that range from pale green to deep crimson, with a tart, vegetal flavor profile. The leaves themselves are toxic due to high oxalic acid content and should never be consumed. Rhubarb has a distinctive sour taste that mellows slightly when cooked, and its texture becomes tender yet maintains structural integrity when properly prepared. Varieties include 'Victoria,' 'Crimson Red,' and 'Strawberry,' which differ primarily in stalk color and acidity levels.
Culinary Uses
Rhubarb is primarily used in sweet applications despite being botanically a vegetable. It features prominently in desserts such as pies, crumbles, jams, and compotes, where its natural tartness is balanced with sweeteners. The ingredient is also incorporated into beverages, syrups, and sauces. In some culinary traditions, rhubarb appears in savory applications, paired with fatty meats or rich dishes to provide acidic counterbalance. Its high pectin content makes it ideal for preserve-making, and it combines well with strawberries, ginger, citrus, and vanilla to create complex flavor profiles.