Know what’s on your plate
Rhubarb
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 21 kcal —
- Protein 0.9 g 2%
- Carbohydrate 2.7 g 1%
- Fat 0.2 g 0%
- Saturated fat 0.1 g 0%
- Fibre 1.8 g 6%
- Sugars 1.1 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5 µg 1%
- Vitamin C 8 mg 9%
- Vitamin D 0 µg 0%
- Vitamin E 0.27 mg 2%
- Vitamin K 29.3 µg 24%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.3 mg 2%
- Pantothenic acid (B5) 0.09 mg 2%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 7 µg 2%
- Vitamin B12 0 µg 0%
- Choline 6.1 mg 1%
Minerals
- Calcium 86 mg 7%
- Iron 0.22 mg 1%
- Magnesium 12 mg 3%
- Phosphorus 14 mg 1%
- Potassium 288 mg 6%
- Zinc 0.1 mg 1%
- Copper 0.02 mg 2%
- Manganese 0.2 mg 9%
- Selenium 1.1 µg 2%
- Iodine 0.3 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 21 | 0.9 g | 2.7 g | 0.2 g |
| 1 × cup, diced | 122 g | 26 | 1.1 g | 3.3 g | 0.2 g |
| 1 × stalk | 51 g | 11 | 0.5 g | 1.4 g | 0.1 g |
| 2 × cup, diced | 244 g | 51 | 2.2 g | 6.7 g | 0.5 g |
| ½ × cup, diced | 61 g | 13 | 0.5 g | 1.7 g | 0.1 g |
| 3 × cup, diced | 366 g | 77 | 3.3 g | 10 g | 0.7 g |
| 4 × cup, diced | 488 g | 102 | 4.4 g | 13 g | 1 g |
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Questions about Rhubarb
Do you need to peel rhubarb before cooking it?
Usually not: wash the stalks, trim off the ends and cut them into pieces. Pull away any particularly tough strings that come loose at the cut end; young, slender stalks rarely need peeling.
How do you cook rhubarb for a crumble?
Cut it into short pieces and toss with sugar, then bake beneath the crumble topping at 180°C for about 35–45 minutes, until the fruit is tender and bubbling. Rhubarb releases plenty of juice, so a little flour or cornflour mixed into the filling helps keep the base from turning watery.
How should you store fresh rhubarb?
Keep unwashed stalks in the fridge, loosely wrapped in a damp cloth or in a bag with some air around them; use them within about a week. Remove and discard the leaves before storing.
Can you freeze rhubarb without cooking it first?
Yes. Wash and trim the stalks, cut them into pieces, dry them well and freeze in a single layer on a tray; once solid, transfer them to a freezer bag. Cook the pieces from frozen for compote or crumble, allowing a little extra time for the liquid to bubble away.
Can you eat rhubarb leaves?
No: discard the leaves, which contain much more oxalic acid than the stalks. The stalks are the edible part, and can be eaten raw, though their sharp tartness is usually softened by cooking.
What flavours go well with rhubarb?
Ginger, orange, vanilla and cinnamon all suit its tartness. Rhubarb and strawberry are a classic pairing in crumble, pie and compote; it also works in savoury chutney with ginger and onion.
Is rhubarb a fruit or a vegetable?
Rhubarb is a vegetable botanically: the edible part is the leaf stalk, not a fruit. In cooking, its sharp flavour and use in puddings mean it is commonly treated like a fruit.
How much sugar does rhubarb have?
Rhubarb has 1.1 g of sugar per 100 g. That is why recipes often add sugar, especially for compote, but you can cook it with sweet fruit such as strawberries to balance its tartness.
Source: USDA FoodData Central 167758 · per 100 g · carbohydrate per EU label, fibre excluded
