In a nutshell, yes, cherries and rhubarb are a great combo. But, have you ever wondered how cherries and rhubarb compare in terms of nutrition?
Using USDA and NIH data from 2020, we compared the nutritional values of cherries and rhubarb (100g each) below.
For a fast rundown of key nutrients and distinctions between cherries and rhubarb, consider the following:
- Potassium is abundant in both rhubarb and cherries.
- Rhubarb has 10.6 times less sugar than cherry, 67 percent fewer calories, and 72 percent fewer carbohydrates.
- Rhubarb is also a good source of calcium.
Dishes that You Can Make Using Cherries and Rhubarbs:
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 4 cups diced rhubarb
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 cup water
- 1 teaspoon almond extract
- 1 can (21 ounces) cherry pie filling
- (Optional) vanilla ice cream
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the oats, brown sugar, flour, and salt in a large mixing basin and toss thoroughly.
- Cut in the butter until the mixture is crumbly.
- 2 cups of the mixture should be patted into a greased 13×9-inch baking dish; top with rhubarb.
- Set aside the rest of the crumb mixture.
- Combine sugar and cornstarch in a pot.
- Cook, stirring constantly, until the mixture has thickened and become clear.
- Stir in the cherry filling and the essence, then spoon over the rhubarb.
- Combine nuts and crumb mixture in a bowl; sprinkle over cherries.
- Bake for 40-45 minutes, or until the filling is bubbling and the topping is gently browned.
- Serve with ice cream if preferred.
Bars of Cherry-Rhubarb Pie
- 2 1/2 cups all-purpose flour
- 1/2 cup pistachios, finely crushed
- 1 cup sugar
- 1 teaspoon baking powder
- 1 lemon zest
- 1/4 teaspoon salt
- 1 egg
- 2 tsp vanilla extract
- 1 cup (16 tbsp) unsalted butter, diced and cooled
- 2 cups sliced rhubarb
- 2 cups cherry halves (stemmed and pitted)
- 1 tablespoon corn starch
- 1/2 lemon juice
- Preheat the oven to 375 degrees Fahrenheit. Using nonstick cooking spray, coat a 9 x 13-inch baking pan. Remove from the equation.
- Pulse the flour, finely ground pistachios, sugar, baking powder, salt, and lemon zest in a food processor fitted with the blade attachment. Combine the butter, egg, and vanilla essence in a mixing bowl. Pulse the dough until it resembles coarse meal. Remove from the equation.
- Combine the rhubarb, cherries, corn starch, and lemon juice in a large mixing basin. Remove from the equation.
- Place roughly two-thirds of the dough in the baking pan you’ve prepared. Press it down firmly into an even layer using your hands. Then, in a single layer, spread the fruit mixture on top. Over the fruit, sprinkle the remaining dough.
- Bake the baking pan for 40-45 minutes, or until the top is lightly browned, in a preheated oven. Before slicing and serving, remove the cake from the oven and lay it aside to cool completely.
- Keep leftovers in an airtight jar in the refrigerator for up to two days.
Comparison of Cherries And Rhubarb Nutrition
Rhubarb contains 67 percent fewer calories than cherry, with 21 calories per 100 grams compared to 63 calories for cherry.
In terms of macronutrient ratios, cherries have a lower protein content, a higher carbohydrate content, and a fat content equivalent to rhubarb. For protein, carbs, and fat from calories, cherries have a macronutrient ratio of 6:91:3, while rhubarb has a ratio of 16:78:6.
Calories to Macro Ratios:
Rhubarb Rhubarb Rhubarb Rhubarb Rhubarb Rhubarb Rhubarb Rh
Carbohydrates (91%) and fats (78%)
3% of the population is fat.
Rhubarb and cherries both have a comparable amount of protein: 0.9g per 100 grams for rhubarb and 1.1g for cherries.
Rhubarb and cherries are both low in saturated fat, with 0.05g of saturated fat per 100 grams for rhubarb and 0.04g for cherries.
Vitamin C levels in rhubarb and cherries are similar: rhubarb contains 8 mg per 100 grams while cherries have 7 mg per 100 grams.
Rhubarb and cherries have similar quantities of Vitamin A, with rhubarb having 5ug per 100g and cherries having 3ug per 100g.
Rhubarb and cherries both provide about the same amount of Vitamin E: 0.27mg per 100 grams for rhubarb and 0.07mg for cherries.
Rhubarb has 12 times the amount of Vitamin K as cherry, with 29.3ug per 100 grams compared to 2.1ug per 100 grams.
Thiamin, riboflavin, niacin, Pantothenic acid, Vitamin B6, and folate are abundant in both cherries and rhubarb.
- Pantothenic Acid: 0.199 mg for cherries; 0.085 mg for rhubarb
- Vitamin B6: 0.049 mg for cherries; 0.024 mg for rhubarb.
- Thiamin: 0.027 mg for cherries; 0.02 mg for rhubarb.
- Riboflavin: 0.033 mg for cherries; 0.03 mg for rhubarb.
- Niacin: 0.154 mg for cherries; 0.3 mg for rhubarb.
- Pantothenic Acid: 0.199 mg for cherries; 0.085 mg for rhubarb.
- Folate: 4ug for cherries; 7ug for rhubarb.
Rhubarb is a great source of calcium, with 562 percent more calcium per 100 grams than cherry. Rhubarb has 86mg of calcium per 100 grams, while cherry only has 13mg.
Rhubarb and cherries both have about the same amount of iron in them: 0.22mg per 100 grams for rhubarb and 0.36mg for cherries.
Potassium is abundant in both rhubarb and cherries. Rhubarb has 30% more potassium than cherry, with 288mg per 100 grams compared to 222mg in cherry.
Omega 6 fatty acids
When it comes to omega-6 fatty acids, rhubarb has higher linoleic acid per 100 grams than cherry.
Linoleic Acid from Rhubarb 0.027 g 0.099 g Total 0.027 g 0.099 g
We hope that this blog will help you learn about the nutritional differences between cherries and rhubarbs, as well as learn a couple of ways how the two fruits can be combined.