Vegetable
Rhubarb
Rhubarb is a sharp stalk vegetable used as fruit. Leaves are toxic and discarded. Forced pink stalks are tender; outdoor stalks are greener and stronger. Stew with sugar, bake into crumbles, or pickle. Always sugar to taste; pair with ginger, strawberry, and custard. Trim leaves fully before cooking.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.62 g
- Dietary Fibre 2.33 g
- Total Sugars 3.01 g
- Complex / starch 1.91 g
- Protein 1.98 g
- Water 92.1 g
- Energy 33.9 kcal
- Water 92.1 g
- Carbohydrates 6.62 g
- Sugars 3.01 g
- Monosaccharides 2.1 g
- Disaccharides 0.9 g
- Starch 1.91 g
- Amylose 0.48 g
- Amylopectin 1.43 g
- Digestible Starch 1.62 g
- Resistant Starch 0.19 g
- Fibre 2.33 g
- Soluble Fibre 0.82 g
- Insoluble Fibre 1.51 g
- Protein 1.98 g
- Plant Protein 1.88 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 139 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.5 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 34.8 µg
- Vitamin C 53 mg
- Vitamin E 0.46 mg
- Vitamin K 28.3 µg
- Minerals 502 mg
- Major Minerals 495 mg
- Trace Minerals 6.7 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 53 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.5 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 34.8 · vitamin-e: 0.46 · vitamin-k: 28.3 ·
Minerals
Sodium: 19.38 · Potassium: 408 · Calcium: 68 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
In the kitchen
Culinary partners and combinations that usually underperform with Rhubarb.
Usually avoid with
Often clash in flavour or tradition
History
Rhubarb was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Rhubarb types and preparations into new climates and cuisines.
Modern production, storage, and transport made Rhubarb a regular purchase far from where it is grown or raised.
Cooks now treat Rhubarb as both staple and specialty, with more attention to provenance, variety, and form.