Rhubarb comes in a variety of colors and is suitable cooking, baking, and juicing. The acid content of the rhubarb flesh and stems is lower than that of pure green stalks and, as a result, the red varieties taste less tart.

Technically, rhubarb is a vegetable, but due to its sour-fruity taste it is often used like a fruit when cooking and baking. One classic is a strawberry rhubarb pie, and rhubarb jam is also quick and easy to prepare. Just cook the finely chopped pieces with a little liquid and add the contents of a vanilla bean to make it really special. In addition, rhubarb stems are great in combination with fruits like strawberries, raspberries or bananas.

Tip: The coarse outer fibers of rhubarb stems should be peeled off before processing. 

sugars in g/100g*
fructose sucrose glucose fructose total**
0,39 0,34 0,41 0,56

Good to Know

In the past few years sparkling rhubarb juice has become a trendy drink – and it tastes even better when made at home! Just boil the stems with water and Frusano grain sugar for about 15 minutes or until they have dissolved into pulp. Simply squeeze the pulp through a sieve, capture the juice, and enjoy with ice cubes and sparkling water.

*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.

source: BZfE, aid.de