- Glossary
- Rhubarb - spring vegetable with a tart taste
Rhubarb - spring vegetable with a tart taste
Rhubarb is a perennial plant grown for its fleshy stalks with a distinctive tart flavor. Botanically a vegetable, but used as a fruit in cooking. The stalks are made into pies, compotes, jams, and creams. The leaves are poisonous due to oxalic acid. Harvested in spring.
- Botanically a vegetable, but used as a fruit in cooking.
- The stalks have a distinctive tart flavor and are rich in vitamin C.
- Used in pies, compotes, jams, juices, and creams.
- Rhubarb leaves are poisonous due to their oxalic acid content.
Nutritional values (100 g of product contains)
Energy
21 kcal
1 %
Proteins
900 mg
2 %
Fats
200 mg
< 1 %
Carbohydrates
5 g
2 %
Fiber
2 g
7 %
Salt
10 mg
< 1 %
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