Rhubarb

VegetableLeafy-greenTartSourAstringentGreenHerbaceousFruityJuicy

Nutrition (per 100 g)

Calories: 21
Protein (g): 0.9
Fat (g): 0.2
Carbs (g): 4.5
Fiber (g): 1.8
Sodium (mg): 4

Water-rich and low in sugars; tartness comes from malic and oxalic acids.

Storage

Room temp: up to 0 days
Refrigerated: up to 5 days
Frozen: up to 300 days

Rhubarb is the crisp, celery-like stalk of a hardy perennial. It has lip-puckering tartness and a firm, fibrous texture that softens when cooked. Cooks stew or bake it with sugar for pies, crumbles, jams, and compotes, and it appears fresh in trimmed stalks or pre-cut and frozen.

Native to Asia, rhubarb spread to Europe before gaining popularity in North America for spring desserts and preserves. It thrives in cool climates, and growers also produce tender pink forced rhubarb in winter hothouses.