Rhubarb
Varieties
Although there are 20 varieties of rhubarb available, they are virtually indistinguishable in the marketplace. Rhubarb is sometimes called pieplant, because it is a favorite pie ingredient.
Preparation, Uses, & Tips
While rhubarb stalks have been eaten raw, they are extremely sour, and so are more often stewed with sugar or honey, or baked into pies, cakes, and muffins. On its own or combined with strawberries, it makes excellent jams and jellies. The leaves of the plant are inedible. Rhubarb can be blended with other fruits in compotes and cobblers, and makes a good substitute for cranberries in many recipes. Spices that compliment rhubarb are lemon, cinnamon, and ginger.
Storing
Rhubarb can be tightly wrapped and stored in the refrigerator for one to two days. For longer storage, freeze after blanching and cutting stems into chunks.
Nutrition Highlights
Rhubarb, 1 stalk (raw)
- Calories: 11
- Protein: 0.046g
- Carbohydrate: 2.3g
- Total Fat: 0.10g
- Fiber: 0.9g
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