Photography · Useful

Rhubarb -fruit or vegetable


Rhubarb has a very interesting look and history. In most of the countries rhubarb is considered a vegetable, but in America is considered a fruit. It is mainly used in pies and other desserts. It is native to Siberia and spread through Europe and North America.

In Romania we use it as a fruit and vegetable. We make compote and pies but we use it also to sour the soup or the stew.

You can find rhubarb through the year. You can cultivated in the greenhouses or outdoors. From the rhubarb we use only the stalks because the leaves are extremely toxic.

Rhubarb is packed with minerals, vitamins and other nutrients to keep our bodies healthy.

Health benefits:

  • Rhubarb is low in calories and is recommended for weight loss. It also increases the rate that body burns fat.
  • Due to the presence of dietary fiber, rhubarb increases the level of good cholesterol. Rhubarb poses no threat to cardiovascular health.
  • Rhubarb is used to treat constipation and other digestive issues.
  • The most important vitamin in Rhubarb is Vitamin K. Vitamin K prevents the oxidation of brain cells and stimulates cognitive activity. Vitamin K also stimulates bone growth and repair.
  • Rhubarb is a good source of beta carotene and other compounds which protects the skin and the eyes from the effects of free radicals.
  • Prevents oral and lung cancer.
  • Stimulates the production of new red blood cells.

So, I am waiting for spring and for my rhubarb. We have a bush in the garden. I think I want to make some pies this year.


49 thoughts on “Rhubarb -fruit or vegetable

  1. LOVE Rhubarb! We have some at our farm and I didn’t appreciate it until I started to learn to cook with it. I have a strawberry rhubarb gallete recipe that is to die for. I’ve had even the biggest critics that never said they would eat Rhubarb and I’ve converted them! Great article about the butrition of it!

  2. Warm rhubarb compote and vanilla ice cream – yum.
    My mom grew it in her garden alongside her compost heap, and she would bring me huge stalks of it in her carry-on bag when she flew to visit me.

  3. Gorgeous rhubarb, I have fond memories of my father growing large clumps in the garden and my mother making delicious pies and crumbles, many thanks for sharing 🙂

    1. Vitamin K can’t be absorbed without fat. People who can’t digest fat are often vitamin k deficient. This happens in cystic fibrosis for example, and can cause dangerous bleeding. The fat in the crust of pie may actually make the rhubarb better for you by allowing you to absorb the vitamin K. So enjoy!

      Yes, it is really random that I write about CF for work and happen to be commenting on the same thread about rhubarb :))

  4. I love rhubarb too! it’s such an “old fashioned” fruit/vegetable to use. I have a patch that came from my families farm, that my grandmother and mother cooked from – oh, those strawberry rhubarb pies! And I planted 6 new plants last fall. They are just starting to peek up through the last (hopefully) of winters snow and mud.

  5. I’ve just started growing a rhubarb plant and can’t wait for it to be ready to harvest! It’s definitely an underrated fruit (veg?) here in England, but I love it! I”ve just started a fruit and veg a-z as part of my blog, if you wouldn’t mind I might have to feature rhubarb when I get to R (I would credit you as my inspiration!)

  6. I love rhubarb and I used to grow it in the UK, but find that it doesn’t like the climate of Sydney (Oz) – too hot.
    The leaves of the rhubarb stalks can be used as an organic pesticide, but you have to be careful as to how you make & use with the end result because it is poisonous.

  7. One of my favourite puddings is rhubarb crumble (with custard or ice cream), so I’m also looking forward to seeing it grow in the garden so I can cook with it.

  8. Hmmm, rhubarb in stew?? I have never heard of this but it sounds promising. I’m with you, love it in pie! Strawberry rhubarb is the best! A sure sign of spring. – Kat

  9. cool facts! I bought a bag of frozen rhubarb and have no idea what to do with it. The idea of making a pie is too intimidating. I’ve got to look into the soup and stew idea.

    1. Don’t give up on the pie idea too soon. Here is an easy recipe that I use. You don’t even cook the filling. You should probably fully defrost your rhubarb in a colander though.

      You can buy crust or make this. It’s my go to crust recipe. 10 min prep. 10 min roll out. 10 min wash dishes. I use a stand mixer with the paddle attachment and it comes out great.

      Just some suggestions 🙂

  10. Thanks for the great health info on rhubarb! It’s one of my favorites, probably because I started eating it when I was a toddler. I’m still a fan of rhubarb pie, but one of my favorite uses these days is rhubarb–rosemary syrup mixed into a beverage (my recipe is here: I pair rhubarb and rosemary in a fabulous sorbet too.

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