Rhubarb

Rhubarbs are, botanically speaking, vegetables although they were actually classified a fruit in 1947 Customs Court. The reason was that tariffs were lower on fruits than vegetables and rhubarb was traditionally used as a fruit. Best known for associating with strawberries, it became customary to find the two together, especially in pies. Rhubarb is intensely tart and should be tempered by combining it with sweet fruit or sugar. One cup of unsweetened raw rhubarb has only about 20 calories. The roots and leaves should never be eaten, as they are extremely poisonous.

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  • Nutrition Info
  • Serving Size: 1 cup, diced, 122g
  • Amount per serving
  • Calories: 25
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: 6g
    • Fiber: 2g
    • Sugars: g
  • Protein: 1g
  • Vitamin A: 2%
  • Vitamin C: 15%
  • Calcium: 10%
  • Iron: 0%

Availability

Handling & Storage

Varieties

Available February - June in the United StatesAvailable late November - February in Holland

Also Known As

  • Pie plant

Store around 35° F.

 

  • Rheum rhabarbarum
  • Rheum rhaponticum

Recipes

No recipes are currently available for this item.