Fruits or vegetables?

There is no doubt for botanists

If the answer is to the letter according to the definitions of fruits and vegetables, there is no doubt: rhubarb is a vegetable. However, this does not bother the trade and always sorts rhubarb on the fruit shelf.

In addition, the use of rhubarb speaks in favor of an assignment to fruit. The red or green stalks are transformed into refreshing compotes, fruity jams, invigorating juice and tempting cakes as part of the preparation.

Of course, the way it is processed puts the rhubarb in the vegetable category. It is not the fruit, but the sticks that are processed. With other stem vegetables, such as celery or asparagus, nobody frowns when asked about fruit or vegetables.

The main thing is healthy and tasty

If you are a hobby gardener Plant rhubarb, they certainly have no botanical quibbles in mind. Rather, they strive to cultivate a perennial with a variety of healthy attributes:

• rich in vitamin C, potassium and calcium
• only 12 calories per 100 grams
• strengthens our immune system against free radicals
• provides a whopping 3.2 grams of fiber per 100 grams

Only the content of oxalic acid can cause problems for sensitive people. If after the end of the rhubarb season on December 24th, If you refrain from eating it on June 1st, there are no concerns. In any case, oxalic acid is only found in higher concentrations in the inedible leaves.

A vegetable with a high ornamental value

Once the question of fruit or vegetables has been clarified, rhubarb basically becomes even more fascinating. With regard sortsLike the Siberian ornamental rhubarb, there are probably no vegetables that can hold a candle to it in terms of attractiveness.

Tips & Tricks

If you want to be on the safe side when it comes to oxalic acid, simply use the following trick. Add 0.3 grams of carbonate of lime for every 100 grams of rhubarb to the cooking water. The acid is bound in this way and poured off together with the water.

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