Does Rhubarb Contain a Lot of Sugar? An In-depth Guide

November 3, 2025 •

3 min read

A single cup of raw, diced rhubarb contains only about 1.34 grams of sugar, classifying it as an exceptionally low-sugar vegetable. While its famously tart flavor leads many to assume it contains a lot of sugar, the high sugar content found in most rhubarb dishes comes from the sweeteners that are added during preparation, not from the plant itself.

Quick Summary

The natural sugar content of rhubarb is very low, but its tartness prompts cooks to add sweeteners like sugar or honey during preparation. This article clarifies the natural sweetness of rhubarb and provides nutritional comparisons and healthy cooking methods to manage sugar intake.

Key Points

Low Natural Sugar: A cup of raw rhubarb contains only about 1.34 grams of sugar, making it a very low-sugar vegetable.
Tart Flavor is Key: The plant's distinctive sour taste comes from malic and oxalic acids, not a lack of sugar, causing most recipes to add a lot of sweeteners.
High in Nutrients: Rhubarb is an excellent source of vitamin K, fiber, and antioxidants, especially in the red stalks.
Toxic Leaves: Never consume rhubarb leaves, as they contain high concentrations of poisonous oxalic acid.
Prepare Healthily: Reduce added sugar by combining rhubarb with naturally sweet fruits like strawberries or using spices such as vanilla and cinnamon.
Oxalate Content: The stalks contain oxalic acid, so individuals prone to kidney stones should be mindful of their intake and cook with calcium-rich foods.

The Surprising Truth About Rhubarb's Natural Sugar

Contrary to popular assumption, raw rhubarb is one of the lowest-sugar vegetables available. The intense, sour taste that characterizes rhubarb is due to its high levels of malic acid and oxalic acid, not a lack of sugar. The misconception that rhubarb contains a lot of sugar stems from its traditional use in desserts and baked goods, such as pies, crumbles, and compotes, where generous amounts of sugar are added to counteract its tartness. When consumed without added sugar, rhubarb's natural flavor is quite refreshing and tangy.

Nutritional Breakdown of Rhubarb Stalks

A single cup of raw, diced rhubarb is low in calories and fat while providing important nutrients like fiber and vitamin K.

Low in sugar: With approximately 1.34 grams of sugar per cup, it's an excellent choice for those managing their sugar intake.
Rich in Vitamin K: Rhubarb is a good source of vitamin K, which is essential for blood clotting and bone health.
Source of Fiber: Its fiber content supports digestive health and can help lower cholesterol.
Packed with Antioxidants: The red stalks, in particular, are high in antioxidants like anthocyanins and lycopene, which are linked to heart health and other benefits.

Rhubarb's Sugar vs. Other Common Foods

To put rhubarb's sugar content into perspective, a comparison with other common foods highlights just how low in sugar it truly is. This table shows the estimated total sugar content for a one-cup serving of several items.


Item	Estimated Total Sugar (per cup)	Notes
Raw Rhubarb (diced)	~1.34 grams	Very low in natural sugar
Raspberries	~5.4 grams	A low-sugar fruit that is also high in fiber
Strawberries	~7.4 grams	Contains slightly more sugar than raspberries
Blueberries	~15 grams	A higher-sugar berry, known for its antioxidants
Cranberries (raw)	~3.8 grams	A low-sugar berry, but often sweetened heavily in processing
Rhubarb Compote (with added sugar)	Varies, can be high	Sugar is added to offset the tartness

Potential Concerns: Oxalic Acid

While the stalks of rhubarb are edible, it is crucial to remember that the leaves contain high levels of oxalic acid and are poisonous. The stalks also contain this compound, which can bind with minerals like calcium and make them less absorbable by the body. For most healthy individuals, moderate consumption of properly prepared rhubarb is not an issue, especially when paired with calcium-rich foods like dairy. However, those prone to kidney stones or other related health issues should consult a doctor and may need to limit their intake. Cooking methods that involve boiling and draining can help reduce the oxalic acid content.

How to Prepare Rhubarb Healthily

For those seeking to enjoy rhubarb while minimizing added sugar, there are several delicious and healthy methods.

Combine with naturally sweet foods: Stewing rhubarb with naturally sweet fruits like strawberries or mangoes can reduce the need for added sugar.
Use alternative sweeteners: Incorporate natural, sugar-free sweeteners like stevia, monk fruit, or a small amount of maple syrup to taste.
Enhance flavor with spices: Add warming spices like vanilla, ginger, and cinnamon to complement rhubarb's tangy flavor profile without relying on sugar.
Mix into yogurt or smoothies: Prepare a sugar-free rhubarb compote and swirl it into plain yogurt or blend it into a smoothie with other fruits for natural sweetness.
Roast it: Roasting rhubarb brings out its natural sweetness and provides a concentrated flavor, perfect for toppings or a side dish.

Conclusion: Enjoying Rhubarb Responsibly

Ultimately, rhubarb's high sugar reputation is undeserved. The vegetable is naturally low in sugar and calories, while offering valuable nutrients and antioxidants. Its tart taste is the primary reason for the common practice of adding large amounts of sugar during cooking. By using healthy preparation methods, such as combining it with other fruits or using alternative sweeteners, you can enjoy the unique flavor of rhubarb without compromising your health goals. Always remember to avoid the toxic leaves and consult a healthcare professional if you have concerns about oxalic acid intake. For more tips on preparing rhubarb with less sugar, you can explore resources like Swoon Food.

Frequently Asked Questions

No, raw rhubarb is naturally very low in sugar, with only about 1.34 grams per cup. The perception that it's high in sugar comes from the large amounts of sweeteners added during cooking to balance its tart flavor.

Rhubarb's tart and sour taste is caused by high levels of malic acid and oxalic acid, not its sugar content. This strong acidity is why it pairs well with sweet ingredients.

Yes, you can eat raw rhubarb stalks in small quantities, often dipped in a sweetener to counteract the tartness. It is absolutely critical to avoid eating the leaves, which are toxic due to their high oxalic acid content.

The healthiest ways to cook rhubarb involve minimizing added sugar. Try stewing it with naturally sweet fruits like strawberries, using a sugar substitute, or adding spices like cinnamon and ginger to enhance its natural flavor.

Yes, boiling rhubarb in plenty of water and then discarding the water can significantly reduce its soluble oxalate content. Some oxalates will still remain, so it is recommended to consume it in moderation.

A cup of raw, diced rhubarb has only about 1.34 grams of sugar, while an average apple contains much more. A medium apple can contain over 19 grams of sugar, making rhubarb the significantly lower-sugar option.

Individuals who are prone to kidney stones should be cautious with their rhubarb intake due to its oxalic acid content, which can contribute to kidney stone formation. Cooking it with calcium-rich foods can help mitigate some of the effects.