Rhubarb is edible stalk part of the the rhubarb plant. Technically a vegetable, rhubarb is also declared as a fruit.
Mature and ripe ruhbarb stalk is pink and ruby red in color. Rhubarb stalks have a crisp texture (like celery) and have a tart taste.
Generally, rhubarb stalks are 20 to 40 cm (7-5 inches) long. Roots and leaves of rhubarb plants are considered as toxic and have no culinary use.
Scientific name of Rhubarb
Rheum Rhabarbarum
Other names of Rhubarb
- Ruibarbo
- Garden Rhubarb
Calories by source in Rhubarb
- Calories by carbohydrate in Rhubarb = 78%
- Calories by fat in Rhubarb = 8%
- Calories by protein in Rhubarb = 14%
Fats and Fatty Acid profile of Rhubarb
- Polyunsaturated fat (PUFA) in Rhubarb = 52%
- Saturated fat (SFA) in Rhubarb = 28%
- Monounsaturated fat (MUFA) in Rhubarb = 20%
Nutrition facts of Rhubarb
*Serving size = 100 grams = 3.55 Ounces = 1/2 cup
*DV= % Daily Value (%DV indicates how much nutrients contribute to a person’s daily diet from a serving of a food. DV assists you in determining whether or not a serving of food is high or low in a particular nutrient.)
| Nutrient | Amount | Unit | DV |
|---|---|---|---|
| Calories | 21 | KCAL | |
| Fat | 0.2 | GRAM | 0% |
| Protein | 0.9 | GRAM | 2% |
| Carbohydrate | 4.54 | GRAM | 2% |
Detailed vitamin profile of Rhubarb, vitamin A, vitamin B12, vitamin B6, vitamin C, vitamin D, Folate, Niacin, Thiamin, and Riboflavin is shown in the chart.
Detailed mineral profile of Rhubarb, Sodium(Na), Calcium(Ca), Copper(Cu), Iron(Fe), Magnesium(Mg), Selenium(Se), Phosphorus(P), Potassium(K) and Zinc(Zn) is shown the chart.
Check freshness in Rhubarb
- Crispy stalks
- The stalks should not have browning at the edges of the stalks
- Select flat stalks
- Deep red in color stalks have more sweetness and flavor
- Avoid curled or limp stalks
- Avoid Rhubarb stalks with sticky texture
Availability of Rhubarb
- Generally Rhubarb is available round the year because of being grown in green houses in many parts of the world
- USA – Rhubarb season ranges from April – July
How to store Rhubarb
- Fresh Rhubarb can be stored in plastic bag or zip lock bag in refrigerator for a week
- Make sure to remove excess moisture / water from the stalks before storing, as excess water might rot the stalks
- Crisper drawer of the refrigerator is recommended for storing
- Tightly wrap Rhubarb or rhubarb cuttings in plastic wrap to preserve the freshness as much as possible
- After few days the rhubarb will become a little dry and curl a little which is completely fine
Complete nutrition facts of Rhubarb
Click on the link HERE to download high quality, high resolution and print ready PDF version of the Rhubarb nutrition chart/infographic.
