Did you know ?
- 1 The leaves of rhubarb are poisonous due to high oxalic acid content.
- 2 Rhubarb was originally cultivated for medicinal purposes in ancient China.
- 3 Rhubarb can live and produce stalks for up to 20 years.
Rhubarb
Rhubarb is a perennial vegetable grown for its tart, fleshy stalks, which are commonly used in desserts, jams, and sauces. While its leaves are toxic, the colorful stalks are a springtime favorite in kitchens around the world.
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Nutrition
Detailed nutritional values of rhubarb
Section titled “Detailed nutritional values of ”Values of one cup of diced rhubarb (~122g) - raw :
| Calories | 26 kcal |
| Proteins | 1.1g |
| Carbohydrates | 5g |
| of which sugars | 1.3g |
| Fiber | 2.2g |
| Fats | 0.2g |
Vitamins and minerals
Main vitamins
Main minerals and trace elements
Nutritional values may vary depending on variety, ripeness, and growing conditions.
Ripeness
How to know if rhubarb is ripe ?
Section titled “How to know if is ripe ?”
Perfectly ripe
Ripe rhubarb stalks are firm, crisp, and brightly colored, with a balance of tartness and sweetness.
How to recognize this state :
- Stalks are thick (at least 1 inch wide)
- Color is deep red, pink, or green depending on variety
- Firm and crisp texture
- Glossy or slightly shiny surface
- Juicy when cut
- Pleasant tart aroma
- Snaps easily when bent
Advice for ripe products
Harvest ripe stalks by pulling gently from the base. Only the stalks are edible—never eat the leaves.
Selection
How to choose rhubarb ?
Section titled “How to choose ?”To choose quality rhubarb at the supermarket or market :
- Look for stalks that are firm and crisp
- Color should be vibrant (red, pink, or green depending on variety)
- Avoid stalks that are limp, soft, or blemished
- Stalks should be free of cracks and splits
- Leaves (if attached) should be fresh and green, not wilted
Storage and ripening
How to store and ripen rhubarb ?
Section titled “How to store and ripen ?”How to store rhubarb ?
- Store unwashed rhubarb stalks in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. They will keep for up to 1 week.
- For longer storage, rhubarb can be chopped and frozen.
How to ripen rhubarb ?
If you harvested or bought underripe rhubarb, try these tips :
- Leave stalks at room temperature for a day or two to soften slightly
- Keep stalks out of direct sunlight to prevent drying
- Pair with sweeter fruits (like strawberries) in recipes to balance tartness
- Cook with sugar to enhance flavor and juiciness
Health
Health benefits of rhubarb
Section titled “Health benefits of ”- Excellent source of vitamin K, supporting bone health
- Rich in antioxidants, including anthocyanins and polyphenols
- Low in calories and fat, ideal for weight management
- Good source of fiber for healthy digestion
- Contains calcium and potassium for heart and muscle health
Origin
What is the origin of rhubarb ?
Section titled “What is the origin of ?”Rhubarb is native to Asia, particularly China, where it was used medicinally over 2,000 years ago. It spread to Europe in the 17th century and became popular in North America by the 1800s. Today, rhubarb is cultivated in temperate regions worldwide.
Regions of origin
- China
- Siberia
- Mongolia
- Northern Europe
Recipes
Cook rhubarb according to its ripeness
Section titled “Cook according to its ripeness”Unripe
- Rhubarb chutney
- Sweetened rhubarb soup
- Rhubarb and apple jam
Perfectly ripe
- Classic rhubarb pie
- Strawberry rhubarb crumble
- Rhubarb muffins
Overripe
- Rhubarb jam
- Rhubarb syrup
- Rhubarb barbecue sauce
F.A.Q
Frequently asked questions
Section titled “Frequently asked questions”Warnings
Warnings and precautions for rhubarb
Section titled “Warnings and precautions for ”- Never eat rhubarb leaves—they are highly toxic.
- Large amounts of raw rhubarb can cause digestive upset.
- Rhubarb contains oxalates, which may affect people prone to kidney stones.
- Avoid rhubarb with signs of rot, mold, or a slimy texture.
- Do not eat rhubarb harvested after a frost, as toxin levels may increase.
- Always wash rhubarb stalks thoroughly before use.
Do not confuse with
Looks similar but has edible leaves and is less tart; stalks are often green, red, or yellow.
Green stalks, mild flavor, and edible leaves; not tart or used in desserts.
Thistle-like vegetable with thick, pale stalks; must be cooked and is not tart.