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Rhubarb

Rhubarb is a tart-stemmed plant commonly cooked with sugar in pies, sauces, and desserts.

Rhubarb — illustrative ingredient image

About Rhubarb

Rhubarb is used for its crisp, strongly tart leaf stalks, which are commonly chopped and cooked with sugar in pies, crumbles, compotes, sauces, jams, and other desserts. It also works in chutneys and some savoury dishes. The edible culinary part is the stalk; rhubarb leaves are not used as a food ingredient.

Raw rhubarb has sharp acidity and a fibrous, crisp bite. Cooking softens the stalks, releases their juice, and preserves their characteristic tartness. Sugar balances that acidity, while the flavour and tenderness vary among cultivars and with the age and thickness of the stalks.

The stalks are commonly green or red and may be sold fresh, frozen, or preserved. They can be sliced, diced, stewed, baked, or poached; cooked pieces become soft and spoonable. Freezing and preserving also reduce their fresh firmness and alter their moisture.

Ingredient type
whole food

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Where rhubarb appears

6 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–6 of 6

Main dishes

Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for rhubarb

Names and romanised forms to recognise on menus and labels.

English

Rhubarb

English

Rhubarb, frozen, cooked, with sugar

Search alias · Not a confirmed translation

English

Rhubarb, frozen, uncooked

Search alias · Not a confirmed translation

English

Rhubarbs

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Rhubarb nutrition & diet

Rhubarb nutritional value

Rhubarb, raw

Per 100 g of the edible portion in the recorded food form.

Calories
21kcal
Protein
0.9g
Carbs
4.5g
Fat
0.2g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Use the edible rhubarb stalk in the stated raw or cooked form; leaves are not the catalogue ingredient. Preparation with sugar, fruit, dairy, pastry, or oil belongs to the accompanying recipe. Trimmed stalks, sauces, and compotes should not be treated as interchangeable forms.

Compare the right form: Match references to trimmed rhubarb stalks, raw or cooked, and exclude leaves, sweetened preserves, pies, and mixed fruit preparations.

Diet considerations

Rhubarb stalk is plant-derived. Plain stalk differs from sweetened, baked, or preserved preparations that may include sugar, cereals, dairy, egg, or animal fat. Pastry and crumb coatings affect gluten-related compatibility, while added sweeteners and serving context change carbohydrate patterns.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Rhubarb, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .