Rhubarb
| Rhubarb | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Core eudicots |
| Order: | Caryophyllales |
| Family: | Polygonaceae |
| Genus: | Rheum |
| Species: | R. rhabarbarum |
| Binomial name | |
|
Rheum rhabarbarum L. |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 88 kJ (21 kcal) |
|
4.54 g
|
|
| Sugars | 1.1 g |
| Dietary fiber | 1.8 g |
|
0.3 g
|
|
|
0.8 g
|
|
| Vitamins | |
| Thiamine (B1) |
(2%)
0.02 mg |
| Riboflavin (B2) |
(3%)
0.03 mg |
| Niacin (B3) |
(2%)
0.3 mg |
| Pantothenic acid (B5) |
(2%)
0.085 mg |
| Vitamin B6 |
(2%)
0.024 mg |
| Folate (B9) |
(2%)
7 μg |
| Choline |
(1%)
6.1 mg |
| Vitamin C |
(10%)
8 mg |
| Vitamin E |
(2%)
0.27 mg |
| Vitamin K |
(28%)
29.3 μg |
| Minerals | |
| Calcium |
(9%)
86 mg |
| Iron |
(2%)
0.22 mg |
| Magnesium |
(3%)
12 mg |
| Manganese |
(9%)
0.196 mg |
| Phosphorus |
(2%)
14 mg |
| Potassium |
(6%)
288 mg |
| Sodium |
(0%)
4 mg |
| Zinc |
(1%)
0.1 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large poisonous leaves that are somewhat triangular, with long fleshy edible stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.
In culinary use, fresh raw leaf stalks (petioles) are crisp (similar to celery) with a strong, tart taste. Although rhubarb is not a true fruit, in the kitchen it is usually prepared as if it were. Most commonly, the stalks are cooked with sugar and used in pies, crumbles and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.
Rhubarb contains anthraquinones including rhein, and emodin and their glycosides (e.g. glucorhein), which impart cathartic and laxative properties. It is hence useful as a cathartic in case of constipation.
Rhubarb is grown widely, and with greenhouse production it is available throughout much of the year. Rhubarb grown in hothouses (heated greenhouses) is called "hothouse rhubarb", and is typically made available at consumer markets in early spring, before outdoor cultivated rhubarb is available. Hothouse rhubarb is usually brighter red, more tender and sweeter-tasting than outdoors rhubarb. In temperate climates, rhubarb is one of the first food plants harvested, usually in mid- to late spring (April/May in the Northern Hemisphere, October/November in the Southern Hemisphere), and the season for field-grown plants lasts until September. In the northwestern US states of Oregon and Washington, there are typically two harvests, from late April to May and from late June into July. Rhubarb is ready to consume as soon as harvested, and freshly cut stalks are firm and glossy.
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