At the latest when the rhubarb season begins in April, the question will arise again. Followers of the fruity-sour garden plant passionately debate whether rhubarb is a fruit or a vegetable. The answer is amazing for some hobby gardeners.

For botanists there is no doubt

If the answer follows the definitions of fruits and vegetables to the letter, there is no doubt: rhubarb is a vegetable. The trade, on the other hand, doesn't mind that much and always sorts rhubarb on the fruit shelf.

In addition, the use of rhubarb speaks more for an assignment to fruit. During preparation, the red or green stalks are transformed into refreshing compote, fruity jam, invigorating juice and tempting cakes.

Of course, the type of processing puts the rhubarb in the vegetable category. It is not the fruit, but the sticks that are processed. When it comes to other stem vegetables, such as celery or asparagus, nobody frowns at the question of fruit or vegetables.

The main thing is healthy and tasty

When home gardeners plant rhubarb, they certainly don't have any botanical sophistry in mind. Rather, they aim 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 oxalic acid content can cause problems for sensitive people. If you stop eating after the rhubarb season ends on June 24th, don't worry. In any case, higher concentrations of oxalic acid are only found in the inedible leaves.

A vegetable with high ornamental value

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

tips and 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 carbonated lime to the cooking water for every 100 grams of rhubarb. The acid is bound in this way and poured off together with the water.

GTH

Category:

Vegetable garden