lbs fresh rhubarb
Rhubarb is low in calories and a good source of dietary fiber, vitamin K, and calcium, though the bioavailability of minerals is reduced by its oxalic acid content. It contains polyphenolic compounds with antioxidant properties.
About
Rhubarb is a perennial herbaceous plant (Rheum rhabarbarum) native to Siberia and China, cultivated worldwide for its thick, tart stalks. The edible portions are the petioles (leaf stalks), which range in color from pale green to deep red depending on variety and growing conditions. Rhubarb has a distinctly acidic flavor profile with grassy, slightly floral undertones, and the stalks exhibit a fibrous texture. Common cultivars include 'Victoria,' 'Timperley Early,' and 'Champagne,' each with variations in tartness, color intensity, and harvest timing. Only the stalks are consumed; the leaves contain oxalic acid in dangerous concentrations and are inedible.
Culinary Uses
Rhubarb is primarily used in sweet applications, particularly jams, compotes, crisps, and pies, where its acidity and tartness complement sugar and provide brightness to desserts. It pairs naturally with strawberries, other berries, and stone fruits in both baked goods and preserves. In some cuisines, particularly Scandinavian and British, rhubarb appears in savory contexts—stewed as a condiment or in sauces paired with game meats and poultry. The stalks are typically cooked rather than eaten raw, as raw rhubarb is exceptionally sour and stringy. Simple preparations such as stewing with sugar or folding into custards and ice cream bases showcase its distinctive flavor.