of rhubarb stalks
Rhubarb stalks are low in calories and rich in fiber, vitamin K, and calcium (though the calcium is partially bound by oxalates). They contain beneficial polyphenols and antioxidants.
About
Rhubarb stalks are the petioles (leaf stems) of Rheum rhabarbarum, a perennial plant native to the Siberian plateau and mountainous regions of Central Asia. These stalks resemble large celery and range in color from pale green to deep crimson, with a tart, acidic flavor profile dominated by malic and oxalic acids. The plant's large, triangular leaves are toxic due to high oxalate content and are never consumed. Only the stalks are harvested and eaten, typically when 1-2 feet in length. Common cultivars include 'Victoria' with green-tinged red stalks, 'Frambozen' with deep red color, and 'Timperley Early' prized for early-season forcing.
Culinary Uses
Rhubarb stalks are primarily used in sweet preparations, particularly desserts and preserves, where their natural acidity is balanced with added sugar. Stewed rhubarb serves as filling for pies, crumbles, and cobblers, and is commonly paired with strawberries or combined into jams and compotes. The stalks are also used in sauces for roasted meats and in beverages such as cordials and syrups. Fresh stalks can be poached, baked whole, or cut into segments. Their tartness makes them valuable in balancing rich desserts and adds complexity to savory applications when used judiciously.