how many grams in a teaspoon of rhubarb?

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things people ask

• Where does a teaspoon of rhubarb actually show up?
  Mostly in finished condiments rather than raw measure. A teaspoon of rhubarb chutney (about 5-6 g cooked, made from roughly 3 g raw rhubarb plus sugar and spices) is the dab you'd put next to a slice of pâté or a wedge of blue cheese. Raw, you might mince a teaspoon into a mignonette for oysters where you'd otherwise use shallot.
• Is a teaspoon enough rhubarb to taste?
  In a strong matrix, yes. Rhubarb's tartness is assertive — a teaspoon stirred into 2 tablespoons of vinaigrette is enough to register as a fruity sourness, the way capers or chopped cornichons would. In a sweet application like a single yogurt parfait, a teaspoon of compote reads more as garnish than flavor; you'd want at least a tablespoon to taste it through the dairy.
• Can I use rhubarb leaves at any scale?
  No — never. Rhubarb leaves contain oxalic acid and anthraquinone glycosides at levels high enough to cause kidney damage and worse. Trim every trace of leaf before measuring, even at teaspoon scale, and don't compost the leaves into a vegetable garden where livestock or pets might browse. Only the pink-to-red stalks are food.

related conversions

• Rhubarb: cups to grams
• Rhubarb: tablespoons to grams
• Rhubarb guide