Cook with Rhubarb: Nutrition, Tips, & Silly Food Facts

Silly Food Fact

Did you know that, although many people treat and eat rhubarb like a fruit, it’s actually a vegetable? Rhubarb is widely known as the “pie plant” and is used in many sweet dishes like pies, cakes, and puddings. Rhubarb is the cousin of buckwheat and has an earthy, acidic flavor.


Why Our Bodies Love It

Rhubarb is low in cholesterol, saturated fat, and sodium. It’s a great source of manganese, calcium, potassium, and vitamins C and K. Also, because of its high fiber content, it helps rid our bodies of waste and aids with indigestion.

Care and Picking 

Rhubarb comes in long stalks. Typically, the thinner the stalk, the sweeter the rhubarb. Make sure the stalks are firm and free of any nicks. Rhubarb can come in various shades of red and green.

Tips and Warnings

The leaf of a rhubarb plant is toxic to our bodies. Although you would have to eat around 11 pounds of the leaf before it becomes lethal, caution should be taken when eating this vegetable.

Do you have creative ways in which you cook with rhubarb? Let us know using the link below!