Technically a vegetable usually eaten like fruit. Celery-like stalk, ranging from pink to red. Broad green leaves should not be eaten, they are toxic containing high levels of oxalic acid. Use in pies, sauces, puddings, muffins, jams and tarts.
Winter Crimson, Sydney Crimson, Wilson’s Ruby and Victoria Giant.
Choose crisp, firm and long brightly coloured stalks. Avoid rough or droopy stalks.
Keep in refrigerator, sealed in either a plastic bag or airtight container.
Wash and cut stems. Discard leaves.
Stew by placing in saucepan with a little water and sugar. Simmer gently until rhubarb has softened.
Rhubarb can be very tart so mix with apples or pears, top with a crumble topping and bake in the oven.
Try this recipe that uses rhubarb
Rhubarb and Pear Crumble
Rhubarb is a good source of vitamin C. It also contains niacin.
One cup of cooked rhubarb provides one serve of fruit.
Serving size: 1 cup, 254 g
0.3 mg (23% RDI*)
2.5 mg (16% RDI)
20.3 mg (45% RDI)
Rhubarb, stewed, unsweetened
*Recommended Dietary Intake
Very low salt
Good source of thiamine
Good source of vitamin C