Resembling a colorful celery stalk, this vegetable is most commonly used as a fruit and grows in two main varieties. Field-grown rhubarb has attractive dark red stalks and green leaves. Extremely tart, the smooth stalks of rhubarb require sweetening to be palatable.
NOTE: The roots and leaves should not be be eaten as they may be poisonous.
One cup of unsweetened raw diced rhubarb has about 20 calories. A one half cup diced serving, 2.2 ounce serving or 61 grams, contains 2 grams of carbohydrates, 1 gram of protein and one gram of dietary fiber.
Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced rhubarb with apples or strawberries and sugar, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus.
Rhubarb will keep in cool, dry storage for 2-3 weeks.
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