Rhubarb comes in a variety of colors, but they are all suitable for cooking and baking, as well as for juicing. The acid content of the red-fleshed and red-stemmed rhubarb 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 used like a fruit when cooking and baking. One classic is a rhubarb cake with meringue. Rhubarb compote 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. They are tough and annoying while eating.

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, rhubarb schorle, or sparkling rhubarb juice, has become a trendy drink and it tastes even better when you cook it yourself! Just boil the stems with water and Frusano grain sugar for about 15 minutes or until they have dissolved into a mush. Then squeeze the mush through a sieve, catch the juice and enjoy with ice cubes and sparkling water.

For individuals with an average tolerance about 100g makes a good test.

*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