Varieties
Although there are 20 varieties of rhubarb available, they are virtually indistinguishable in the marketplace. Rhubarb is sometimes called pieplant, because it is a favorite pie ingredient.
Preparation, uses, and tips
While rhubarb stalks have been eaten raw, they are extremely sour, and so are more often stewed with sugar or honey, or baked into pies, cakes, and muffins. On its own or combined with strawberries, it makes excellent jams and jellies. The leaves of the plant are inedible. Rhubarb can be blended with other fruits in compotes and cobblers, and makes a good substitute for cranberries in many recipes. Spices that compliment rhubarb are lemon, cinnamon, and ginger.
Nutritional Highlights
Rhubarb, 1 stalk (raw)
Calories: 11
Protein: 0.046g
Carbohydrate: 2.3g
Total Fat: 0.10g
Fiber: 0.9g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
