Rhubarb

Rhubarb is a plant grown for its fleshy, tart-tasting stalks, which are typically red or green. It is botanically classified as a vegetable but often used culinarily as a fruit due to its sour flavour. The plant is native to Asia but is widely cultivated in temperate regions, including the UK.

Rhubarb is primarily used for its sharp, acidic flavour, which balances sweetness in desserts and preserves. It is commonly found in jams, pies, crumbles, and compotes, often paired with sugar or other fruits to mellow its tartness. Manufacturers may also use it to impart a natural pink or red colour to food products.

Rhubarb is not an additive and does not have an E-number. It is a source of fibre and vitamin K. The stalks contain oxalic acid, which can be present in higher concentrations in the leaves (which are toxic and not consumed). While generally safe in typical food quantities, excessive consumption of rhubarb stalks could lead to issues related to oxalic acid.