1b or 600 g fresh rhubarb
Low in calories and an excellent source of vitamin K and dietary fiber, rhubarb is also notable for its high oxalic acid content, which binds calcium and should be considered by individuals with kidney concerns or gout.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to Central Asia, cultivated for its thick, fleshy leaf stalks (petioles) rather than its leaves, which contain toxic oxalic acid. The edible stalks are characteristically tart, ranging in color from pale pink to deep crimson, with firm, fibrous texture and a predominantly acidic flavor profile. Commercial rhubarb is typically divided into forced (greenhouse-grown, pale pink, tender) and field-grown varieties (more robust, deeper red coloring). The plant requires cold winters for dormancy and produces its most tender stalks in early spring.
Culinary Uses
Rhubarb's pronounced tartness makes it essential to desserts, particularly pies, crumbles, jams, and compotes, where it is typically sweetened with sugar or paired with strawberries. The stalks are stewed or poached to soften their fibrous structure and extract their tart juice, which forms the foundation of classic British and Scandinavian preserves. Beyond sweets, rhubarb features in savory applications including chutneys, sauces for meat dishes, and Middle Eastern preparations. Preparation requires trimming the poisonous leaf blade and peeling the outer layer to remove stringiness; stalks are cut into 1-2 inch segments for cooking.