Food Facts

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 and is widely known as the “pieplant” and us used in many sweet dishes like pies, cakes and puddings?  Rhubarb is a cousin to buckwheat and has an earthy and acidic flavor.

Why Our Bodies Love It

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

Care and Picking 

Rhubarbs come in long stalks. Typically, the skinnier the stalk, the sweeter the rhubarb. Make sure the stalks are firm and free of any nicks. Rhubarb can come in various colors of red and green. We found a great video on how to pick a rhubarb.

Tips and Warnings

The leaf of a rhubarb plant is toxic to our bodies.  Although we would have to eat 11 pounds before it becoming lethal, caution should be taken when eating this vegetable.  It can create serious problems for our bodies.

Do you have creative ways that you can cook with Rhubarb?


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