Rhubarb will typically look like a pink or red celery stalk, although they may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. The deep red stalks certainly make for brighter, more attractive dishes, but the concentrated color indicates concentrated tartness, and the greener stalks have a nicely balanced, mellow flavor. When selecting, choose stalks that are fresh looking, crisp and blemish free.  Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit. It is most often cooked and sweetened with sugar. It is called the "pie plant" because one of its most popular uses is as pie filling. The rhubarb stalk can be eaten raw but its tart flavor is not that appealing. The leaves of rhubarb should not be consumed because they contain oxalic acid, which makes them toxic. Rhubarb is often used to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces, pies, or beverages. It makes a delicious pie filling and is also used to make sauce in the same manner as applesauce. Rhubarb can also be used to make jellies, jams, cakes, muffins, and other desserts.


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Fresh Rhubarb Pie View
Rhubarb-Strawberry Jam View
Aunt Norma's Rhubarb Muffins View

Nutritional Information

Serving Size 1 Cup
Calories 26
Carbohydrates 6 g
Dietary Fiber 2
Vitamin C 16 %
Calcium 10 %