Rhubarb is now grown in many areas and thanks to greenhouse production is available throughout much of the year. Grown primarily for its fleshy stems (petioles), commonly known as rhubarb sticks or stalks. Rhubarb is ready to be consumed as soon as it is harvested. Freshly cut stalks are firm and glossy.
The colour of the rhubarb stalks can vary from the commonly associated deep red, through speckled pink, to simply green.
Rhubarb leaves contain poisonous substances. Rhubarb leaves contain oxalic acid, a corrosive and nephrotoxic acid (. The stems are not poisonous. Rhubarb can act as a laxative. Nephrotoxicity is one of the most common kidney problems and occurs when your body is exposed to a drug or toxin that causes damage to your kidneys. When kidney damage occurs, you are unable to rid your body of excess urine, and wastes. Rhubarb is usually stewed with sugar to make jams and pie fillings. Due to its tart nature it also makes a good accompaniment for fatty meats such as pork and duck.
In Upwell, our local smallholder Jess Russell has a really neat way of trimming rhubarb for sale - he just tears the leaves at the end of the stem rather than cutting them. It looks much nicer! See also: Yorkshire forced rhubarb
How much does one cup of rhubarb weigh?
Estimated US cup to weight equivalents:
|Rhubarb||fresh - raw - cut into chunks||
|100 grams||4 ounces|
|Rhubarb||fresh/tinned/drained - cooked||
|200 grams||7 ounces|
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
Seasonal Information: Rhubarb
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Rhubarb is at its best and in season during the following months: January, February, March, April & May.
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