Cratox AI
Reviewed by Cratox Nutrition Team · Updated November 13, 2025

Cratox team note

Frozen cooked rhubarb contains 116 kcal and 2 g of fiber per 100 g, making it a low-calorie option for adding volume to dishes. Pair it with yogurt or oatmeal for a tart flavor boost and added nutrients.

Rhubarb, frozen, cooked - nutritional information
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Rhubarb, frozen, cooked

🔥 116 Calories
💪 0.4g Protein
⚡ 31.2g Carbohydrates
🥑 0.1g Fat

At a glance

A fast summary built from the current nutrition profile per 100g.

Category
Vegetables
Rhubarb, frozen, cooked
Energy density
Moderate
116 kcal per 100g
Macro energy profile
Carb-led
1% Protein · 98% Carbohydrates · 1% Fat
Glycemic profile
Low GI
GI 15 · GL 5
Notable signals
High in sugarLow in fatLow in sodiumUSDA data

Nutritional Information

116
kcal/100g
Protein
0.4g
Carbohydrates
31.2g
Fat
0.1g
Glycemic Index:
15

About Rhubarb, frozen, cooked

Rhubarb, scientifically known as Rheum rhabarbarum, is a perennial vegetable native to Asia but has been cultivated in various parts of the world, especially in Europe and North America. Its unique tart flavor makes it a popular ingredient in pies, jams, and desserts. Typically, rhubarb is harvested in early spring and can be enjoyed in various forms, including fresh, cooked, or frozen. The vibrant red and green stalks are the edible parts, while the leaves are toxic and should not be consumed.

Nutritionally, frozen cooked rhubarb is low in calories, with approximately 116 calories per 100 grams. It contains minimal protein (0.4g) and fat (0.1g), while being relatively high in carbohydrates (31.2g), primarily from natural sugars. Rich in dietary fiber (3.5g), rhubarb aids in digestion and promotes gut health. Its low-calorie profile and high fiber content make it an excellent choice for weight management and a healthy addition to various dishes.

Health Benefits

Supports digestive health due to high fiber content.
May aid in weight management by providing low-calorie meals.
Rich in antioxidants, which help combat oxidative stress.
Contains vitamin K, which is important for bone health.
May help regulate blood sugar levels due to its low glycemic index.
Supports heart health by contributing to overall dietary fiber intake.
Contains phytonutrients that may have anti-inflammatory properties.
May enhance skin health due to antioxidant properties.
Can be used in a variety of recipes, promoting culinary diversity.
May help improve metabolic health due to its nutrient profile.

Recommended Food Pairings

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Rhubarb and strawberries - the sweetness of strawberries balances the tartness of rhubarb, creating a perfect pie filling.
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Rhubarb and ginger - ginger adds a spicy kick, enhancing the flavor profile of rhubarb dishes.
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Rhubarb and chicken - rhubarb can be used in savory sauces for chicken, offering a unique flavor contrast.
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Rhubarb and oats - combined in crumbles, rhubarb adds tartness while oats provide a crunchy texture.
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Rhubarb and yogurt - a healthy dessert option, rhubarb compote can be paired with yogurt for a nutritious snack.

How to Consume

Serving size
150g, about 1 cup cooked
Frequency
2-3 times per week
  • •Use in desserts such as pies and crumbles for a tangy flavor.
  • •Incorporate into smoothies for added fiber and nutrients.
  • •Cook with sugar or honey to balance the tartness when making sauces.
  • •Add to savory dishes like meat stews for a unique flavor twist.
  • •Create rhubarb compote as a topping for pancakes or yogurt.

Selection & Storage

How to choose:

  • ✓Select vibrant red stalks that are firm and crisp.
  • ✓Avoid stalks that are wilted or have brown spots.
  • ✓Look for stalks with a fresh, green, or red color and no signs of decay.
  • ✓Choose stalks that are not too thin, as these may be less flavorful.
Storage
Store in a cool, dry place or in the refrigerator at a temperature of 0-4°C, wrapped in a damp paper towel.
Shelf life
5-7 days refrigerated, up to 12 months frozen.

Warnings & Contraindications

  • ⚠️Individuals with kidney problems should avoid rhubarb due to its high oxalate content.
  • ⚠️Pregnant women should consult a healthcare provider before consumption.
  • ⚠️Excessive consumption of rhubarb can lead to digestive upset due to its high fiber content.
  • ⚠️Avoid eating rhubarb leaves, as they contain toxic compounds.

Frequently Asked Questions

How many calories does Rhubarb, frozen, cooked have?

Rhubarb, frozen and cooked, contains approximately 116 calories per 100 grams. This low-calorie count makes it an excellent choice for those looking to manage their weight while enjoying flavorful foods.

Is Rhubarb, frozen, cooked healthy?

Yes, Rhubarb is a healthy addition to the diet. It is low in calories and high in dietary fiber, which supports digestive health. Additionally, it contains essential nutrients, including vitamin K and antioxidants, which contribute to overall health.

How should Rhubarb, frozen, cooked be stored?

Rhubarb should be stored in a cool, dry place or in the refrigerator wrapped in a damp paper towel. When properly stored, it can last 5-7 days in the refrigerator and up to 12 months when frozen.

What are the benefits of eating Rhubarb, frozen, cooked?

Eating rhubarb provides several health benefits, including aiding digestion due to its high fiber content, supporting bone health with vitamin K, and providing antioxidants that combat oxidative stress in the body.

How much Rhubarb, frozen, cooked can I eat per day?

A recommended portion of rhubarb is about 150 grams, which can be consumed 2-3 times per week as part of a balanced diet. However, individuals should consider their overall dietary intake and any personal health conditions.

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