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Rhubarb

 
Rhubarb
rhubarb
photo credit: 123rf
Other Names:pie plant

What is Rhubarb?

A large leafed perennial vegetable that is typically cooked and used in pies, jams, and other sweet preparations. Sugar is used to offset the inherent tartness of the stalks. The leaves contain toxic levels of oxalic acid and should always be disposed of. Rhubarb is available fresh or frozen.

Substitute for Rhubarb

Use frozen interchanbly with fresh. For a similar tart flavor substitute equal amounts of quinces or cranberries.

Equivalents

3 cups 1-inch pieces = 1 pound
1lb fresh = 2 cups cooked
1lb fresh = 4-8 stalks
4 to 8 stalks, 3 cups chopped, 2 cups cooked
2 1/2lbs makes 1 - 9in pie
12 oz. pkg frozen. = 1 1/2 cups chopped/sliced and cooked

metric conversions →

Stalk Vegetables
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Nutrition Information For Rhubarb

Serving Size
1 cup, diced
 
Calories
26
Calories from Fat
0
 
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 5mg
0%
Potassium
351g
10%
Total Carbohydrate 6g
0%
Dietary Fiber 2g
10%
Sugars 1g
Protein 1g
0%
 
Vitamin A  0% • Vitamin C  0%
Calcium  0% • Iron  0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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