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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, frozen raw rhubarb is very healthy. It's low in calories (21cal per 100g) and rich in beneficial compounds like antioxidants, particularly anthocyanins, which protect cells. It also provides Vitamin K for bone health and dietary fiber for digestion.
Per 100g, frozen raw rhubarb contains approximately 21 calories, 0.55g protein, 5.1g carbohydrates, and 0.11g fat. It's also a good source of Vitamin K, Vitamin C, and dietary fiber, while being very low in sugar.
Yes, frozen raw rhubarb can be beneficial for weight loss. It is very low in calories and fat, and its fiber content helps promote satiety and aids digestion. However, be mindful of added sugars when preparing rhubarb dishes, as these can increase calorie content significantly.
Yes, frozen raw rhubarb is naturally vegan and gluten-free. It is a plant-based vegetable (often used as a fruit) and contains no animal products or gluten-containing grains.
Yes, diabetics can eat frozen raw rhubarb. It is naturally low in sugar and carbohydrates. However, rhubarb is often prepared with significant amounts of added sugar to balance its tartness, so diabetics should consume it in moderation and opt for recipes with sugar substitutes or minimal added sugar.
Frozen raw rhubarb can be cooked directly from the freezer without thawing. It's commonly stewed, baked, or simmered to soften and reduce its tartness. Popular uses include pies, crumbles, sauces, jams, and compotes, often paired with sweeter fruits like strawberries.
Frozen raw rhubarb has a distinctly tart and sour flavor, which is why it's almost always cooked and often combined with sugar or sweeter ingredients. Its texture, once cooked, becomes soft and somewhat stringy.
frozen raw rhubarb is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and 0.55 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →No, you typically do not need to thaw frozen raw rhubarb before cooking. It can be added directly to recipes like pies, crumbles, or sauces. Thawing first might make it too watery and mushy.
Properly stored in a freezer, frozen raw rhubarb can last for 8-12 months while maintaining good quality. Ensure it's in an airtight container or freezer bag to prevent freezer burn.
While technically edible, eating raw rhubarb is not recommended due to its intense tartness and high oxalic acid content, which can cause an unpleasant sensation in the mouth. The leaves of rhubarb are toxic and should never be consumed, whether raw or cooked.