rhubarb or one 16oz package frozen
Rhubarb is very low in calories (17 per 100g) and rich in dietary fiber, calcium, and vitamin K. It contains significant oxalic acid, which can inhibit calcium absorption and poses concerns for individuals prone to kidney stones.
About
Rhubarb (Rheum rhabarbarum) is a perennial herbaceous plant native to East Asia, specifically the Yangtze River Valley of China, though now cultivated worldwide. Only the fleshy petioles (leaf stalks) are edible; the large leaves contain toxic levels of oxalic acid and must be discarded. The stalks are typically 12-18 inches long with a crisp texture similar to celery and range in color from pale green to deep red or pink, depending on variety and growing conditions. The flavor is intensely tart and acidic with subtle herbaceous notes, making it unsuitable for consumption raw without added sweetener. Forced or hothouse rhubarb, grown in darkness, produces tender pink stalks with a milder flavor, while field-grown rhubarb develops thicker, more fibrous stalks with deeper color and more pronounced tartness.
Culinary Uses
Rhubarb is primarily used as a sweetened ingredient in desserts and preserves rather than as a savory component. It appears in pies, crisps, compotes, jams, and cordials—often paired with strawberries to balance acidity with natural sweetness. In some Scandinavian and British cuisines, rhubarb features in meat glazes or chutneys that complement game and pork. The ingredient requires cooking to become tender and palatable; raw consumption is rare except in thin slices with heavy sweetening. Frozen rhubarb, which has been blanched and individually quick-frozen (IQF), offers year-round convenience with minimal quality loss, making it practical for baking and sauce-making without the need for thawing in most applications.