Does Rhubarb Count as a Vegetable? Answering the Age-Old Debate

January 5, 2026 •

3 min read

Did you know that in 1947, a U.S. court officially declared rhubarb a fruit for import tariff purposes, forever blurring its classification? This landmark case highlights the persistent confusion surrounding the question, does rhubarb count as a vegetable or fruit?

Quick Summary

Rhubarb is a perennial vegetable in the buckwheat family, although it is prepared and consumed culinarily as a fruit. Its legal status as a fruit was established in 1947 by a U.S. court ruling based on its culinary use, not its botanical nature.

Key Points

Botanically, it's a vegetable: Rhubarb is classified as a vegetable because the edible part is the stem, not a seed-bearing fruit.
Culinarily, it's a fruit: Due to its tart flavor, it's used predominantly in sweet desserts like pies and crumbles, treating it as a fruit.
Legally, it's a fruit in the U.S.: A 1947 court ruling reclassified it as a fruit for tax purposes, based on its culinary use.
The leaves are toxic: The stems are safe and delicious, but the leaves contain high levels of poisonous oxalic acid and must be avoided.
Rich in nutrients: Rhubarb is a good source of vitamin K, fiber, and antioxidants, despite its common use in high-sugar recipes.

The Botanical Truth: A Vegetable in Disguise

From a scientific and botanical perspective, rhubarb is unequivocally a vegetable. Botanists classify plants based on their physical structure and reproduction. Fruits develop from the flower's ovary and contain seeds, while vegetables consist of other plant parts, such as leaves, stems, roots, or bulbs. Rhubarb is a herbaceous perennial plant, and the edible portion is its fleshy, tart stem, also known as a petiole. It is a relative of buckwheat and sorrel, firmly placing it in the vegetable family Polygonaceae. The leaves are highly toxic due to their high concentration of oxalic acid and must be discarded.

The Culinary Conundrum: A Fruit in the Kitchen

Despite its botanical roots, rhubarb is almost exclusively used in recipes as if it were a fruit. Its extremely tart flavor profile makes it a perfect companion for sweetening agents like sugar, often pairing with other fruits, most famously strawberries, to create delicious pies, crumbles, jams, and sauces. This culinary usage is the primary reason for the widespread public misconception. The vibrant red and pink stalks are so consistently used in desserts that it's easy to assume they belong in the fruit category alongside their sweet counterparts.

Why Rhubarb is Used as a Fruit

Flavor Profile: Its signature tartness provides a balance to sweet desserts, making it a versatile ingredient for bakers.
Texture: The crisp, fibrous stalks soften when cooked, providing a pleasant texture in baked goods.
Seasonality: Rhubarb is one of the first fresh edibles available in the spring, making it a welcome ingredient after a long winter of preserved foods.

The Legal Loophole: A Fruit by Declaration

The most interesting twist in the rhubarb saga came in 1947 when a U.S. Customs Court in Buffalo, New York, settled the matter for legal purposes. A high import tariff was levied on vegetables at the time, which was financially disadvantageous for importers. The court's ruling reclassified rhubarb as a fruit, stating that because it was used like a fruit in the kitchen, it should be taxed as such. This decision, made purely for economic reasons, created a legal precedent that still holds in the U.S. today and solidified its confused identity in the public eye.

Nutritional Snapshot of Rhubarb

While often used in sugary recipes, rhubarb itself is packed with nutrients. It is a low-calorie food but is rich in dietary fiber, which aids in digestion and can help lower cholesterol. It is also a significant source of vitamin K, essential for blood clotting and bone health, and contains antioxidants with anti-inflammatory properties.

Benefits of Rhubarb Consumption

Bone Health: High levels of Vitamin K contribute to bone formation.
Heart Health: Fiber and potassium can help lower cholesterol and regulate blood pressure.
Digestive Aid: Fiber and sennosides can act as natural laxatives.
Rich in Antioxidants: Contains powerful antioxidants like anthocyanins that protect against oxidative stress.

Rhubarb's Identity Crisis: A Comparison


Classification	Rhubarb Identity	Reasoning
Botanical	Vegetable	It is a stem (petiole) of a plant and does not contain seeds.
Culinary	Fruit	Its tart flavor and use in desserts with sugar lead to its treatment as a fruit.
Legal (U.S.)	Fruit	A 1947 court ruling, based on culinary use, reclassified it for tax purposes.

Conclusion: The Final Verdict

So, does rhubarb count as a vegetable? The simplest and most accurate answer is that it depends on the context. Botanically, it is a vegetable. Culinarily and legally (in the U.S.), it is treated as a fruit. The confusion stems from the fact that our common understanding of food often doesn't align with scientific classifications. Just like a tomato, which is botanically a fruit but used as a vegetable, rhubarb occupies a unique and fascinating place in the food world. The next time you enjoy a slice of strawberry-rhubarb pie, you'll know that you're enjoying a delicious vegetable that thinks it's a fruit.

For more details on the nutritional benefits of rhubarb, you can consult resources like WebMD, which further outlines its health advantages.

Frequently Asked Questions

Scientifically, rhubarb is a vegetable. It's a herbaceous perennial plant, and the edible stalk is the petiole, which is not a seed-bearing fruit.

Rhubarb is often called a fruit because of its culinary application. It's frequently used in sweet dishes and desserts, like pies and jams, much like traditional fruits.

In 1947, a U.S. Customs Court in Buffalo, New York, legally classified rhubarb as a fruit for taxation purposes, based on its use in the kitchen.

No, rhubarb leaves are poisonous. They contain high levels of oxalic acid, which can be toxic if consumed.

Rhubarb belongs to the Polygonaceae family, making it a relative of buckwheat and sorrel.

Yes, the edible stalks of rhubarb are healthy. They are low in calories and a good source of fiber, vitamin K, and antioxidants.

The reclassification was for economic reasons. It allowed importers to pay lower tariffs, as fruits had a lower tax rate than vegetables at the time.