c diced rhubarb
Rhubarb is very low in calories (approximately 21 per 100g) and contains negligible fat; it is notably rich in dietary fiber and vitamin K, while providing modest amounts of vitamin C and calcium.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant cultivated primarily for its edible petioles (leafstalks), which are characteristically tart and crisp. Native to eastern Siberia and the Volga region, rhubarb has been used medicinally and culinarily across Europe and Asia for centuries. The stalks range from pale pink to deep crimson in color and possess a fibrous, cellulose-rich structure. Despite culinary treatment as a fruit, rhubarb is botanically a vegetable. The flavor profile is intensely sour, with subtle grassy and slightly metallic undertones, requiring substantial sweetening in most applications. Common cultivars include 'Timperley Early,' 'Victoria,' and 'Champagne,' which vary in color intensity and tartness levels.
Culinary Uses
Diced rhubarb is primarily employed in desserts and preserves, where its tartness provides structural integrity and flavor complexity. It appears in pies, crisps, jams, and compotes, traditionally paired with strawberries or other sweet fruit to balance acidity. In Scandinavian and Eastern European cuisines, rhubarb features in both sweet and savory applications, including sauces for game and poultry. The diced form facilitates even cooking and integration into baked goods, chutneys, and beverages. Preparation typically involves removing the fibrous skin before dicing to ensure tender texture; cooking time ranges from 8-15 minutes depending on stalk maturity and desired consistency.