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Rhubarb

Rhubarb is a versatile perennial vegetable that is popularly known for its long, thick, and fleshy stalks that range in color from pale pink to deep red. Originating in Asia, rhubarb has been cultivated for centuries not only for its culinary applications but also for its medicinal properties. The leaves, however, contain toxic compounds and should not be consumed. In the culinary world, rhubarb is typically used in sweet dishes such as pies, crumbles, and compotes due to its sour, tangy flavor that pairs well with sweet ingredients. Its tartness can be balanced with sugar or fruits like strawberries, and it can also be used in savory dishes, adding a unique twist to conventional recipes.
#123
IN FRESH VEGETABLES
21
CAL / 100G
$0.97
AVG / OZ
rhubarb
80%
CARBS
4%
FAT
16%
PROTEIN
Rhubarb FAQ
Rhubarb, though often thought of as a fruit, is actually a vegetable. It's known for its tangy, tart taste which makes it a favourite in many desserts and sweet dishes. The most common mistake people make when cooking with rhubarb is overcooking it. This can cause the stalks to become mushy and lose their vivid colour. To get the most out of rhubarb, it should be gently simmered until just soft - not mushy. This will maintain the beautiful red colour and provide the perfect amount of tanginess. Another tip for cooking with rhubarb is to add sugar gradually. Due to its sour taste, rhubarb requires quite a bit of sugar, but adding it gradually allows you to tailor the sweetness to your liking. Additionally, pairing rhubarb with sweet fruits like strawberries can also help balance out its tartness without adding excessive amounts of sugar. Lastly, though not as common, rhubarb can be used in savory dishes as well! When used sparingly, it can provide an unexpected and delicious tartness to salads, roasts, and even soups. And remember, never eat the leaves as they contain high levels of oxalic acid which is toxic to humans and pets.
How can I cook rhubarb without it turning to mush?
How much sugar should I add to rhubarb?
Can I eat raw rhubarb?
What fruits pair well with rhubarb?
Can I use rhubarb in savory dishes?
Why is my rhubarb green?
Do I need to peel rhubarb before cooking?
Can I eat the leaves of the rhubarb plant?
Can rhubarb be frozen?
Why is my rhubarb stringy?
Expiration & Storage Tips
When does rhubarb expire?
Fresh rhubarb stalks stored in the fridge can typically last for about 1 to 2 weeks. If you're planning on using it later, you can cut the rhubarb into pieces, place them in a freezer-safe bag, and store them in the freezer where they can last up to a year. Once your rhubarb has been cooked, it should be eaten within a week if stored in the fridge, or it can be frozen and used within a year.
How do you tell if rhubarb is bad?
If your rhubarb has gone bad, it will start to wilt and soften. The ends of the stalk may start to turn dark, and any leaves attached may have visible spots or mold. Additionally, if it has a strong, unpleasant smell, it's likely that the rhubarb has gone bad. Always remember, when in doubt, it's safer to throw it out.
Tips for storing rhubarb to extend shelf life
• Before storing rhubarb stalks in the refrigerator, wrap them loosely in a damp paper towel to maintain their moisture. • Don't wash the rhubarb until you're ready to use it to avoid speeding up the spoiling process. • If you decide to freeze your rhubarb, cut it into the size you plan to use in recipes before freezing. This will make it easier and quicker to use! • To thaw frozen rhubarb, just put it in the fridge overnight. If you're using it in a baked recipe, you should be able to use it directly from the freezer.
EXPIRES WITHIN
6 - 11
DAYS
Health Info
Macros
5g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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