Rhubarb, also known as Rheum rhaponticum, is a perennial plant that belongs to the family Polygonaceae. It has long been used as a food plant by the people of Europe, North America and China. It is a good source of dietary fibre, vitamin C and potassium. Rhubarb is used as a vegetable, a thickener in sauces, soup, desserts, to make jellies and jams. It is also used as an ingredient in medicines, perfumes, and cosmetics.

Rhubarb is an herb that is harvested from the plant and is part of the Polygonaceae family. It is used as a food crop and has a high Vitamin C content. This is because of a healthy sulfurous acid compound found in rhubarb called oxalic acid that is formed during the cooking process.

Rhubarb was a staple in many regions throughout history, and is still used for its medicinal properties today. The plant contains a compound called ascorbic acid, which is believed to have anti-inflammatory and antioxidant properties. Additionally, rhubarb can be made into a tea, which is believed to have tonic properties. The leaves of the plant are also used for their acidic and astringent properties. Rhubarb is known to be healthy and good for the gastrointestinal system. For example, it contains a polyphenol called rhein which has been shown to inhibit cancer cell proliferation.

A Quick Look

Rhubarb is a perennial plant that is officially a vegetable but is more often associated with fruits. In cold regions like the northern United States and Canada, it blooms in early April. When the thick, meaty stalks mature and become brilliant crimson, they become sweet-tart and delicious. However, the broad, flat, green leaves are toxic. Calcium is abundant in rhubarb. It also contains a lot of vitamin C. Look for stalks that are fairly thin, delicate, and brilliant red. Rhubarb is delicious in sweets, breakfast meals, and even savory dishes.


Rhubarb is a perennial plant with broad, flat green leaves and thick, meaty stalks. Although it is officially a vegetable, it is often referred to as a fruit.

The rhubarb plant’s leaves are toxic, but the stalks are edible and nourishing. With the addition of other fruits or sweets, their sour-tart flavor may be tempered.

Rhubarb may be grown in a garden, but it can also be found growing wild. Rhubarb grows well in the northern United States and Canada. Early in the spring, the plant comes into bloom, signaling the end of the winter season.


The stalks of rhubarb are big and green, becoming red as they mature. Rhubarb comes in a variety of colors, with traces of pink, light red, deep red, and green on a single stem.

The leaves are broad, flat, and leafy, however they are not edible and are typically removed after harvest.

Rhubarb plants may grow to be very large and luxuriant, depending on their size. Rhubarb stalks are typically large and thick, measuring approximately 1 inch broad and at least 10 inches long, but smaller stalks may be seen.

Nutritional Information

Uncooked rhubarb has 26 calories, 1.1 grams of protein, 0.2 grams of fat, 5.5 grams of carbs, 2.2 grams of fiber, and 1.3 grams of sugar per cup.

Rhubarb is packed with vitamins and minerals. Vitamin C, vitamin K, potassium, and manganese are all abundant in this fruit. It’s high in calcium and magnesium, and it’s an excellent source of both.


Look for stems that are brilliant crimson in color. The rhubarb is not completely ripe if it has a lot of green hue. The sweeter the plant is, the more ripe it is. On the other hand, the less ripe the fruit is, the more acidic / sour it will be.

The nicest stalks are somewhat thin. Super-sized stalks have a stringier or rougher texture and are more acidic. Smaller stalks are more tender and break down more readily in the cooking process.

Stalks that are excessively wilted, mushy, or rubbery should be avoided. Look for stalks that are crisp and sturdy.

Rhubarb should be purchased as soon as possible. If you reside in a northern or colder region, you may be able to get it at a farmers’ market in the spring, or you might grow it yourself.

If fresh rhubarb is unavailable, frozen rhubarb may be available. In your store, look in the frozen fruits and veggies department.


Fresh rhubarb rapidly wilts. For optimum freshness, store the stalks wrapped securely in a plastic bag in the crisper drawer of your refrigerator after purchase and consume within a few days.

In a sealed container in the fridge, cooked rhubarb may keep for many days.

Cut rhubarb may be frozen in plastic bags for up to six months for extended storage.


Cut off the base of the stalks and any remaining green parts to consume rhubarb. (If you’re harvesting from a full plant, make careful to remove the leaves since they’re inedible.)

Using cold water, rinse the rhubarb stalks. After that, you may slice and prepare them anyway you like, but a common technique is to chop the stalks into 1” pieces and stew them in a sugar-water combination.

The rhubarb will be delicate and thread-like towards the conclusion of cooking, and its crimson color will have deepened.

The taste of rhubarb is sweet and tangy. To balance rhubarb’s acidic taste and make it more palatable, sweetener and/or sweet fruit are typically added, particularly as a dessert. Like a result, it’s often combined with strawberries, as in the traditional strawberry-rhubarb pie.

While rhubarb is most often associated with sweets (rhubarb crumble, rhubarb with custard or ice cream, rhubarb cakes or tarts, to mention a few), it may also be used in savory dishes. Cooked rhubarb may be used as a barbecue sauce, a marinade for grilled or roasted meats, finely chopped and added to a salad, or pickled for a tart condiment.

Rhubarb may also be used to create rhubarb muffins or pancakes. Stir stewed rhubarb into yogurt or cereal, add a few cubes of frozen rhubarb to smoothies, make rhubarb jam, or make rhubarb muffins or pancakes.

Rhubarb, Raspberry, and Orange Jam Recipe


This jam goes well on toast, muffins, oats, and even smoothies in the morning. The richness of the berries and honey perfectly balances the natural acidity of the rhubarb. The flavors combine to make a delectable jam that is guaranteed to delight your taste buds.


fresh raspberries 1 pound of fresh rhubarb 1 pound orange peel orange juice, 4 slivers (squeezed from a fresh orange) 1 – 1.5 cups honey 1/2 cup


Time to Prepare: 20 minutes Time to prepare: 35 minutes 3 x 250ml jars (yield)

Using cold water, thoroughly wash the raspberries. Drain the water and place it in a shallow container. Continue with the rhubarb.

Using cold water, thoroughly wash the raspberries. Drain the water and place it in a shallow container. Continue with the rhubarb.

Remove the orange peels and toss them out once the 30 minutes are over. Spoon the jam into your jars using a big mouth funnel (optional device). Thoroughly clean the rims of the jars. By passing a knife through the jars, any air bubbles will be removed.

Tighten the lids, turn them upside down, and chill the jam on a wire rack.

Check to see whether the lids have established a tight seal before storage. If not, store it in the refrigerator and eat it within a week. If the jars seem to be sealed, keep them in a dark, cold location for a few months before using.


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Rhubarb is a low-sugar, high-mineral plant that is a member of the buckwheat family. The pieces of the plant (the leaves, except for the stalks) are a vibrant reddish-purple, with a juicy, tart flavor. It is classed as a tart, a fruit, and a vegetable all in one. The plant is native to Siberia, China and central Asia. Rhubarb originated in the northern part of Europe, where it was revered for its medicinal properties. It has since become a popular ingredient in desserts and drinks. Rhubarb is thought to help aid in digestion and is used to help with arthritis, gallstones, and liver conditions and in the treatment of high blood. Read more about unusual rhubarb recipes and let us know what you think.

Frequently Asked Questions

What can I do with a lot of rhubarb?

Rhubarb is a vegetable that is often used in pies, jams, and other sweet dishes.

What is the best way to eat rhubarb?

Rhubarb is best eaten raw, but can also be cooked in a variety of ways.

Do you peel rhubarb before you cook it?

No, you should not peel rhubarb before cooking it.

This article broadly covered the following related topics:

  • rhubarb nutrition
  • rhubarb poison
  • how to eat rhubarb
  • is rhubarb good for you
  • rhubarb nutrition data
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