Rhubarb

Rhubarb is a tangy and tart ingredient commonly used in cooking and baking. It comes from the thick, celery-like stalks of the rhubarb plant. Often mistaken for a fruit due to its use in sweet dishes, rhubarb is actually a vegetable that grows in cooler climates.

To produce rhubarb for consumption, the stalks are harvested by cutting them from the plant. The bright pink or red stalks are then washed and trimmed before being cooked. Rhubarb is often stewed with sugar to reduce its natural tartness and create a delicious, fruity flavour.

Rhubarb appears on food labels for its unique flavour profile, adding a tangy contrast to sweet dishes like pies, crumbles, and jams. It is also used in savoury dishes to add a touch of acidity. You may find rhubarb listed as an ingredient in desserts, sauces, preserves, and even some cocktails for a zesty kick.

Foods in the CalorieStar database containing Rhubarb