Introduction:
Rhubarb belongs to the knotweed family. It is characterised by its long green to red and large dark green leaves. In the kitchen it is treated as a fruit, but botanically it is a vegetable. The fruity-sour note is sometimes more and sometimes less pronounced, depending on the variety.
Use/Preparation:
Rhubarb can be enjoyed raw, as a compote, on cakes, in desserts, as juice or fruit sauce. It also adds a refreshing, sweet and sour note to ice cream. The acidity can be softened by cooking. Sugar should therefore only be added after cooking.
Health:
Rhubarb provides the body with minerals and trace elements such as potassium, magnesium, phosphate, iron and zinc. In folk medicine, rhubarb root is used for gastrointestinal problems as well as for purification and detoxification. Before eating, rhubarb should be blanched and/or served together with calcium-rich foods because of the oxalic acid it contains, which hinders the absorption of many nutrients in the body. Oxalic acid binds to calcium and is thus no longer available. The malic acids it contains, on the other hand, help the body to stimulate digestion.
Alternatives:
Rhubarb can be replaced in some sweet preparations such as cakes, in desserts or fruit sauces by the small, also sweet-sour red currants. Cranberries, raspberries or blackberries can also be used as alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 21/88 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,05 g |
| Carbohydrates | 4,5 g |
| Sugar | 1,1 g |
| Protein | 0,9 g |
| Salt | 0 g |
