Know what’s on your plate
Rhubarb
Calories & nutrition facts
frozen, uncooked
Nutrition facts
Per 100 g% DV- Calories 21 kcal —
- Protein 0.6 g 1%
- Carbohydrate 3.3 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.8 g 6%
- Sugars 1.1 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5 µg 1%
- Vitamin C 4.8 mg 5%
- Vitamin D 0 µg 0%
- Vitamin E 0.27 mg 2%
- Vitamin K 29.3 µg 24%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.03 mg 1%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 6.1 mg 1%
Minerals
- Calcium 194 mg 15%
- Iron 0.29 mg 2%
- Magnesium 18 mg 4%
- Phosphorus 12 mg 1%
- Potassium 108 mg 2%
- Zinc 0.1 mg 1%
- Copper 0.02 mg 3%
- Manganese 0.1 mg 4%
- Selenium 1.1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 21 | 0.6 g | 3.3 g | 0.1 g |
| 1 × cup, diced | 137 g | 29 | 0.8 g | 4.5 g | 0.2 g |
| 2 × cup, diced | 274 g | 58 | 1.5 g | 9 g | 0.3 g |
| ½ × cup, diced | 68.5 g | 14 | 0.4 g | 2.3 g | 0.1 g |
| 3 × cup, diced | 411 g | 86 | 2.3 g | 14 g | 0.5 g |
| 4 × cup, diced | 548 g | 115 | 3 g | 18 g | 0.6 g |
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Questions about Rhubarb
Do you need to peel rhubarb before cooking it?
Usually not: trim the ends, pull off any stringy fibres if the stalks are especially tough, and cut them into short pieces. Thin, tender stalks can go straight into the pan.
How do you cook rhubarb for compote?
Put chopped rhubarb in a saucepan with a splash of water and sugar, then simmer gently for about 8–12 minutes, stirring occasionally, until it softens but still holds some shape. Add a little more water only if the pan looks dry.
Can you roast rhubarb instead of stewing it?
Yes. Arrange short lengths in a baking dish, sprinkle with sugar and a little orange juice, and roast at 200°C for about 15–20 minutes, until tender but not collapsed.
How should you store fresh rhubarb?
Keep the stalks unwashed in a loose bag in the fridge and use them within about a week. For longer storage, chop them, freeze in a single layer until firm, then transfer to a freezer bag; cook from frozen.
What goes well with rhubarb?
Its sharpness works especially well with strawberries, ginger, orange, custard and oats. Rhubarb crumble is a classic; stewed rhubarb is also good with yoghurt or porridge.
Can you eat rhubarb leaves?
No. Eat the stalks and discard the leaves; they contain much more oxalic acid and are not suitable to eat.
What can you use instead of rhubarb in a crumble?
Use tart cooking apples for a similarly sharp, soft filling, or gooseberries when available. Both are less stringy than rhubarb, so cut apples into small pieces and check the fruit as it bakes.
Source: USDA FoodData Central 168168 · per 100 g · carbohydrate per EU label, fibre excluded
