Rhubarb, with its tart stalks, is rich in antioxidants, vitamin K, and fiber. It contains calcium oxalate, potentially harmful for those prone to kidney stones. Rhubarb leaves are toxic and should never be eaten. Used in sweet and savory dishes, rhubarb's roots have medicinal uses in Asia.
Rhubarb, known for its sour taste, is a vegetable with stalks ranging from red to green. It's typically cooked with sugar to balance its tartness. Rhubarb thrives in cold climates and is popular in mountainous and temperate regions. The most common variety is culinary rhubarb (Rheum x hybridum). Used for centuries as both food and medicine, rhubarb adds a unique flavor to sweet and savory dishes.
Rhubarb, a sour-sweet vegetable, is classified as a fruit by the USDA. It's rarely eaten raw due to its tartness and is often cooked with sugar. Rhubarb's popularity soared in the 18th century with the rise of affordable sugar. Its stalks are edible and used in pies, jams, sauces, and more.
Rhubarb, often mistaken for a fruit, is low in calories and nutrients. It's a good source of vitamin K1 (18% DV) and fiber. A 3.5-ounce serving has 116 calories and 31.2 grams of carbs. Rhubarb contains calcium oxalate, which the body can't absorb well.
Rhubarb, often mistaken as a fruit, offers potential health benefits. A 2023 review found that rhubarb's chemicals, like resveratrol and emodin, may regulate lipid metabolism and lower bad cholesterol. Rhubarb is also rich in fiber, which can positively impact cholesterol levels. Antioxidants in rhubarb, including anthocyanins and proanthocyanidins, may contribute to its health benefits.
Rhubarb is known for its extreme sourness due to high malic and oxalic acid content. Malic acid, abundant in plants, contributes to the sour taste of many fruits and vegetables. Interestingly, growing rhubarb in darkness produces less sour and more tender forced rhubarb available in spring or late winter.
Rhubarb, often mistaken for a fruit, is nutrient-rich but contains high levels of oxalic acid. This can lead to hyperoxaluria, a condition causing kidney stones. Folklore suggests avoiding rhubarb after late June as oxalic acid increases. Cooking reduces oxalates by 65.9% to 74.5%. Avoid rhubarb leaves as they have the highest oxalate content.