or frozen rhubarb; in ½" pieces
Rhubarb is low in calories and an excellent source of dietary fiber and vitamin K, with notable quantities of calcium and manganese. It also contains polyphenolic compounds with antioxidant properties.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to Central Asia, cultivated primarily for its edible petioles (leafstalks), which are thick, celery-like stems ranging from pale pink to deep crimson. The plant belongs to the Polygonaceae family and exhibits a distinctive tart, acidic flavor profile with subtle grassy undertones. Rhubarb leaves contain oxalic acid and are toxic and inedible; only the stalks are consumed. The texture is fibrous and stringy when raw, becoming tender and nearly gelatinous when cooked. Cultivars vary in color intensity and fiber content, with 'Victoria', 'Timperley Early', and 'Champagne' among the most common commercial varieties.
Culinary Uses
Rhubarb is primarily employed as a culinary fruit in sweet applications, despite its botanical classification as a vegetable. Its pronounced tartness makes it ideal for jams, compotes, pies, and crumbles, where its natural pectin content facilitates gel formation in preserves. Rhubarb pairs classically with strawberries and is central to spring desserts across Northern European and North American cuisines. Beyond sweets, it features in savory applications including sauces for poultry, chutneys, and pickles. Frozen rhubarb, when cut into ½" pieces, maintains structural integrity through thawing and is convenient for year-round baking and sauce preparation without requiring blanching or additional processing.