c rhubarb; raw; diced
Rhubarb is very low in calories and a good source of vitamin K and fiber; it is notably high in oxalic acid, which can inhibit calcium absorption and may pose concerns for those with kidney disease or susceptibility to kidney stones.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to Siberia and Mongolia, cultivated since antiquity and particularly popular in Northern European and North American cuisines. The edible portion is the petiole or leafstalk—a fibrous, hollow stem that ranges in color from pale green to deep crimson depending on variety and growing conditions. The flavor is intensely tart and acidic, with a slightly bitter undertone and astringent quality. Common cultivars include 'Victoria' (deep red with green undertones), 'Timperley Early' (tender and early-season), and 'Champagne' (pink-tinged). The leaves contain high concentrations of oxalic acid and are toxic and should never be consumed; only the stalks are used culinarily.
Culinary Uses
Rhubarb is primarily used as a tart fruit component in desserts, preserves, and beverages, though it is botanically a vegetable. Its pronounced acidity makes it essential in pies, crumbles, compotes, and jams, typically paired with sweeteners and softer fruits like strawberries or apples to balance flavor. It appears in beverages such as cordials and cocktails, and occasionally in savory applications including chutneys and braised dishes with game. Raw rhubarb is rarely consumed on its own due to its extreme tartness; diced raw rhubarb is most useful when macerated with sugar or combined into preparations where its texture and acid contribute to balance.