or 600 g rhubarb
Rhubarb is very low in calories and rich in dietary fiber, particularly when consumed with the skin. It is a good source of vitamin K, manganese, and various polyphenolic antioxidants, though its oxalic acid content limits calcium bioavailability.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to Siberia and China, belonging to the Polygonaceae family. It is cultivated for its thick, fleshy, edible leafstalks (petioles), which range in color from pale green to deep red depending on variety and growing conditions. The stalks have a crisp, fibrous texture and a distinctly tart, acidic flavor profile with subtle fruity undertones. Rhubarb stalks contain high levels of oxalic acid, which contributes to their characteristic sour taste and astringent quality. The large, toxic leaves contain concentrated oxalic compounds and are never consumed. Common culinary varieties include 'Timperley Early,' 'Victoria,' and 'Glaskins Perpetual,' with red varieties prized for their color and appearance in desserts.
Culinary Uses
Rhubarb is predominantly used in sweet preparations, particularly in desserts and preserves across European, North American, and Scandinavian cuisines. Its extreme tartness makes it ideal for pies, crumbles, jams, and compotes, typically paired with substantial sweeteners like sugar. It is frequently combined with strawberries in spring desserts, a pairing that balances acidity with fruity sweetness. Rhubarb can also be stewed into sauces for meats and poultry, used in beverages, or pickled for savory applications. The stalks should be trimmed of leaves and strings (fibrous strands) before cooking; thin stalks are more tender than thick ones and require less cooking time.