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Ingredients
Rhubarb
Rhubarb
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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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