Nutritional breakdown per 100g
Fat0.2g
Saturated fat0.1g
Carbohydrate4.5g
  of which sugars1.1g
Fibre1.8g
Energy 
21kcal
92kJ
Na4mg
Ca86mg
Fe0.22mg
Vitamin A0.1µg
Vitamin C8mg
Vitamin E0.27mg
Vitamin B60mg
Vitamin B120µg

Rhubarb is a hardy and perennial plant and a useful addition to the garden where it will provide early fruit up until May.

Rhubarb is a hardy and perennial plant and a useful addition to the garden where it will provide early fruit up until May. The stalks of the plant are cooked and eaten. The leaves are poisonous and the stalks themselves are bitter so must be sweetened. Typically used in desserts and jams, rhubarb partners well with dark brown sugars and ginger.

Although the natural season for rhubarb is from May to June it is often available eariler and better earlier when the young immature stems are eaten.

Rhubarb is an extremely easy plant to grow. While it doesn't require much apart from a good dose of manure once a year it is worth preparing the ground well wheh first planting as the plants can last a long time so effort invested now will pay off later. If you want an early crop then a cover over the developing plant will force the stems to grow in winter and early spring soils but do not force the same plant in successive years.

The nutritional values are deceptive because while accurate as rhubarb is usually served in sweetened dishes the calorie and fat contents of the dishes do not reflect the low calorie and fat content of the basic ingredients. It's flavour will dominate but for nutritional purposes it is the other ingredients that will dominate.