Rhubarb
Vegetables
Refrigerator
Rhubarb is a plant in the knotweed family. This large, bushy plant has beautiful red, green, green-red or crimson long stems and large dark green leaves. A compote or sweet dessert is almost always made from this fresh-sour vegetable. This makes it look more like a fruit than a vegetable. Yet it really is a vegetable.
Preparation & storage
Cut off the leaf remnants and the bottom hard pieces of the stems. Wash the stems. Then cut the stems into 2 - 3-centimetre pieces.
Cook the rhubarb for 10 minutes until tender. When the pieces completely fall apart in fibres, the rhubarb is ready.
Rhubarb can be eaten hot or cold.
Should I add chalk to rhubarb?
There is oxalic acid in rhubarb. This substance binds with calcium. This means that it reduces your absorption of calcium. For this reason, they used to add some chalk to rhubarb. It is now known that oxalic acid in a varied diet can do no harm at all. So adding chalk is really not necessary.
Preparation time
Cooking: 5 minutes
Information
Grow your own rhubarb
How much does rhubarb weigh?
Cultivation
Tip
Rhubarb flavour
Recipes with Rhubarb
More recipes
Spring stew and rhubarb strawberry compote by Francesca Kookt
280gr vegetables p.p. & 25gr fruit p.p.
Homemade rhubarb puree
250gr vegetables p.p.
Nutritional values
These nutritional values apply to the unprocessed product. View all for the full set of values and preparation methods.
View all| Type | Per 100gr |
|---|---|
| Energy | 97 kj (23 kcal) |
| Fat total | 0 gr |
| of which saturated | 0 gr |
| of which unsaturated | 0 gr |
| Carbohydrates | 2 gr |
| of which sugars | 2 gr |
| Dietary fibre | 1.8 gr |
| Protein | 1 gr |
| Salt | 0.01 mg |
| Retinol act. equivalent | 5 mcg |
| Vitamin B1 | 0.05 mg |
| Vitamin B2 | 0.02 mg |
| Nicotinic acid | 0.1 mg |
| Vitamin B6 | 0.03 mg |
| Folate equivalents | 7 mcg |
| Vitamin C | 6 mg |
| Vitamin E | 0.2 mg |
Availability
From the Netherlands
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