The researchers found that polyphenol content was generally greater in cooked rhubarb than raw rhubarb. The highest polyphenol levels were found in slow-cooked and baked rhubarb.

The researchers could identify and measure the amounts of 42 different chemicals found in their rhubarb samples. They said that this `chemical profile' was different to other species of rhubarb. They also found that cooking times had different effects on different types of polyphenols. Anthocyanins made up one fifth of the total polyphenol content of raw rhubarb. In baked rhubarb, the amount of anthocyanin was increased.

Oh, my, how I
Love that rhubarb pie.

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