Super source
Fibre
2.63 g · 9% DV target
A hardy perennial technically classified as a vegetable, rhubarb is prized in culinary contexts for the intense tartness of its stalks, which results from a high concentration of organic acids.
Rhubarb is a significant source of vitamin K1, which is essential for the synthesis of proteins required for blood clotting and bone mineralisation.
The stalks contain high levels of calcium, though much of it is bound to oxalic acid (an antinutrient), which significantly reduces the amount your body can actually absorb compared to dairy or leafy greens.
It contains various polyphenols, including anthocyanins (the pigments providing the red colour), which have been studied for their potential to support digestive health and reduce inflammation in the gut.
Cooking rhubarb, particularly stewing or roasting, can increase the accessibility of certain antioxidants while simultaneously reducing the concentration of tart-tasting oxalic acid.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
2.63 g · 9% DV target
4.58 g · 9% DV target
26.3 μg · 22% DV target
9.20 mg · 10% DV target
103 mg · 8% DV target
No diet tags available.
Keep stalks whole and wrapped loosely in a damp cloth or plastic.
Chop into pieces before freezing for use in baking or compotes.
A hardy perennial that requires minimal pesticide use and can grow in cooler climates.
While we treat it as a fruit in the kitchen, a 1947 New York court legally classified rhubarb as a fruit because it was most frequently used in desserts, which reduced the import duties owed on it at the time.