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Rhubarb

Rhubarb is sometimes called pieplant, because it is a favorite pie ingredient.

Although not strictly a fruit (the plant is a member of the buckwheat family), the long, bright crimson stalk of this leafy perennial plant is commonly considered one. The plant originated in Tibet or Mongolia and from the 16th to 18th centuries was used medicinally in Europe and Asia. Rhubarb appeared in North American kitchens during the 1900s. The edible stalk is about an inch (2.5cm) wide, and often more than a foot (about 30cm) long. The leaves of the plant should be discarded.

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.

Buying and storing tips

Stalks should be crisp, like a good piece of celery. Avoid stalks that are thin, limp, or battered. 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.

Availability

Available from February to June, rhubarb is at its peak during the spring and early summer.

Preparation, uses, and 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.

Nutritional Highlights

Rhubarb, 1 stalk (raw)
Calories: 11
Protein: 0.046g
Carbohydrate: 2.3g
Total Fat: 0.10g
Fiber: 0.9g

Health benefits and concerns

Kidney stones

Increasing dietary oxalate, a substance present in rhubarb, can lead to an increase in urinary oxalate excretion. Increased urinary oxalate increases the risk of stone formation. As a result, most doctors agree that kidney stone formers should reduce their intake of oxalate from food as a way to reduce urinary oxalate. Many foods contain oxalate; however, only a few—including rhubarb—appear to significantly increase urinary oxalate levels.

Health benefits and concerns for fruit
Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.