i substituted a 16 oz frozen pkg of rhubarb —
Rhubarb is very low in calories but rich in vitamin K, fiber, and calcium, though the latter's bioavailability is limited by its oxalate content. It is also a good source of antioxidants and vitamin C.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to Siberia and the Volga region, cultivated worldwide for its edible stalks. The plant produces long, thick, celery-like petioles (leafstalks) that range in color from light pink to deep red, with a tart, acidic flavor profile dominated by malic and oxalic acids. Only the stalks are consumed; the leaves contain toxic oxalates and should never be eaten. While botanically a vegetable, rhubarb is culinarily classified and used as a fruit due to its tartness and sugar-based preparations. Common cultivars include 'Victoria,' 'Champagne,' and 'Strawberry Rhubarb,' which vary slightly in color intensity and fiber content.
Culinary Uses
Rhubarb is primarily used in sweet applications, particularly in pies, crumbles, compotes, and preserves, where its pronounced acidity is balanced with sugar. It appears frequently in desserts across North American and Northern European cuisines and pairs exceptionally well with strawberries, ginger, and citrus. The stalks are typically cut into 1-inch pieces before cooking and require significant sweetening due to their natural tartness. Beyond sweets, rhubarb can be stewed into savory accompaniments for game and pork, or used in chutneys and pickled preparations.