What Is Rhubarb? A Comprehensive Guide to Culinary Uses, Selection, and More
Explore everything you need to know about rhubarb—from its mysterious origins and nutritional value to selecting, storing, preparing, and savoring it in standout recipes.
What Is Rhubarb?
Rhubarb is a striking vegetable most often used as a fruit in culinary applications. With vibrant pink-to-red stalks and oversized green leaves, rhubarb stands out in both the garden and the kitchen. It’s prized for its tart flavor, which adds a distinctive tang to both sweet and savory dishes—especially spring desserts and jams.
Despite its sweetness in pies and crisps, rhubarb is technically considered a vegetable, belonging to the Polygonaceae family and closely related to buckwheat and sorrel. Its origins are somewhat mysterious, but it’s believed to have been cultivated in Asia and used medicinally for centuries before finding a devoted following in the kitchens of Europe and North America.
Is Rhubarb a Fruit or a Vegetable?
Botanically, rhubarb is a vegetable. It grows as thick, fleshy stalks attached to large, triangular green leaves. Despite its classification, rhubarb is most commonly prepared as a fruit due to its tartness and compatibility with sugary recipes, especially in desserts like pies, crumbles, and jams.
What Does Rhubarb Taste Like?
Raw rhubarb is intensely tart—akin to a sour green apple but with less sweetness. Its sharp flavor mellows and develops complexity when cooked, often combined with sugar or sweet fruits like strawberries. This balance of tartness and sweetness creates the distinctive flavor profile beloved in springtime desserts.
Is Rhubarb Poisonous?
The stalks of rhubarb are edible and safe. However, rhubarb leaves contain high concentrations of oxalic acid and anthraquinone glycosides, making them toxic and potentially dangerous if consumed. Always discard the leaves and use only the stalks in cooking. If you handle large quantities, wash your hands after touching rhubarb leaves.
- Edible parts: Pink to red stalks only.
- Inedible parts: All green leaves—do not eat.
When Is Rhubarb in Season?
Rhubarb season typically begins in early spring and lasts through early summer. In the United States, you’ll find the freshest rhubarb between April and June. In the United Kingdom and other temperate areas, forced rhubarb (grown indoors) may appear as early as January, with field-grown rhubarb arriving later in spring.
| Region | Peak Season |
|---|---|
| USA | April – June |
| UK (forced rhubarb) | January – March |
| UK (field rhubarb) | March – June |
How to Buy and Select Rhubarb
When shopping for rhubarb, look for:
- Firm stalks: They should feel crisp, almost snappable, and not limp or bendy.
- Bright color: Choose vibrant pink, red, or crimson stalks—the deeper the color, the richer the flavor. Some varieties, however, may remain green when ripe.
- Freshness: Stalks with a slight shine and no dry or split ends.
- Leaf tips: If any leaves remain attached, they should be fresh and not wilted (but these should be removed before eating).
Avoid rhubarb with brown or rubbery stalks, or any signs of mold or rot. If sold by the bunch, try to select bunches of uniform size and color—it makes for easier preparation and more consistent cooking.
How to Store Rhubarb
- Refrigerator: Rhubarb stores best in the crisper drawer wrapped loosely in plastic or in a produce bag. It can last for up to a week.
- Freezer: For longer storage, chop rhubarb into 1-inch pieces, spread on a baking sheet to freeze individually, then pack into airtight containers or freezer bags. Frozen rhubarb lasts several months and is excellent for baking.
How to Prepare Rhubarb
Rhubarb requires little preparation:
- Trim and discard leaves: Remove all green leaves as they are poisonous.
- Wash stalks: Rinse under running water to remove dirt or debris.
- Dicing: Cut stalks into 1/2–1-inch pieces for baking or stewing.
- Peeling (optional): If stalks are particularly tough or stringy, peel away outer fibers with a paring knife.
Most recipes call for raw rhubarb pieces to be tossed with sugar, then cooked until soft and saucy. The sugar is essential to balance rhubarb’s sharp tartness.
How to Cook Rhubarb
Rhubarb is most commonly used in desserts, but its versatility extends to savory applications as well. The basic principle in both is to mellow its tartness with sweeteners or complementary flavors.
- Stewing: Combine diced rhubarb with sugar in a saucepan, then cook gently until soft and pulpy—ideal for jams and sauce.
- Baking: Rhubarb shines in pies, crisps, crumbles, cobblers, and cakes. It can be paired with strawberries, apples, or other fruits to balance acidity.
- Roasting: Sprinkle with sugar or honey, bake until tender, and serve as a side or dessert topping.
- Savory uses: Chopped rhubarb can add acidity to chutneys, compotes, or even braised meats and poultry.
Popular Rhubarb Recipes
- Strawberry Rhubarb Pie: The most famous rhubarb dessert, combining sweet strawberries and tangy rhubarb in a flaky pastry crust.
- Rhubarb Crisp: Rhubarb baked under a topping of oats, sugar, and butter—a comforting spring classic.
- Rhubarb Compote: Stewed rhubarb sweetened and flavored with vanilla, ginger, or orange zest.
- Rhubarb Jam: Homemade preserves that capture rhubarb’s flavor for year-round enjoyment.
- British Classics: In the UK, rhubarb is often paired with custard, baked into tarts, or used in doughnuts and cobblers for unique seasonal treats.
Strawberry Rhubarb Crisp Recipe (Ina Garten’s Style)
This old-fashioned dessert brings together the perfect pairing of fresh strawberries and rhubarb, crowned by a buttery, crispy oatmeal topping. Serve warm with vanilla ice cream for an irresistible treat.
- 4 cups fresh rhubarb, diced
- 4 cups fresh strawberries, hulled
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking oatmeal
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Preheat oven to 350°F (175°C).
- Toss rhubarb, strawberries, 3/4 cup sugar, and orange zest in a bowl. Dissolve cornstarch in orange juice and add to fruit. Transfer to a baking dish.
- Mix flour, remaining sugar, brown sugar, salt, oatmeal, and butter until crumbly. Sprinkle over fruit mixture.
- Bake for about 1 hour, until the fruit bubbles and topping is golden. Serve warm with ice cream.
Other Ways to Enjoy Rhubarb
- In Breakfast: Swirl compote into yogurt, oatmeal, or pancakes.
- As a Spread: Serve rhubarb jam on bread or scones.
- In Drinks: Use rhubarb syrup for sodas, cocktails, or lemonade.
- With Savory Foods: Pair with roasted meats or cheese platters for a unique tang.
Nutrition Information and Health Benefits
| Nutrient | Per 1 Cup Cooked (approx. 122g) |
|---|---|
| Calories | 26 |
| Fiber | 2g |
| Vitamin K | ~45% DV |
| Vitamin C | ~10% DV |
| Calcium | ~10% DV |
Rhubarb is low in calories and high in fiber. It contains significant vitamin K, vitamin C, and calcium, making it a healthy addition to many diets when properly sweetened or paired.
Frequently Asked Questions (FAQs)
Is it safe to eat rhubarb raw?
Yes, you can eat rhubarb stalks raw, but most people find the tart flavor very strong unless balanced with sugar or dipped in honey. Never eat the leaves raw or cooked—they are toxic.
Can you freeze rhubarb?
Absolutely. Cut rhubarb into pieces, freeze on a tray, then store in airtight bags. Use frozen rhubarb in baking, sauces, or jams—no need to thaw first for most recipes.
Why is rhubarb paired with strawberries so often?
Strawberries’ natural sweetness complements rhubarb’s tartness, creating a harmonious flavor popular in pies, crisps, and jams.
Can you grow rhubarb at home?
Rhubarb is easy to grow in cool climates. Plant crowns in well-drained, fertile soil. Allow plants to mature for a season before harvesting stalks, and never eat the leaves.
What varieties of rhubarb exist?
Popular varieties include Victoria, Crimson Cherry, Glaskin’s Perpetual, and Timperley Early. Pinker stalks tend to be sweeter and more tender—though all edible varieties work well in recipes.
Expert Tips for Cooking and Baking With Rhubarb
- Balance Tartness: Always add sweeteners or pair with naturally sweet fruit.
- Portion Sizes: Rhubarb cooks down dramatically. One pound of raw stalks yields about two cups chopped.
- Thickening Agents: Use cornstarch, flour, or tapioca to set pies or crisps.
- Flavor Enhancers: Citrus zest, vanilla, ginger, and cardamom augment rhubarb’s flavor in both sweet and savory dishes.
Final Thoughts
Whether you’re a seasoned baker or a newcomer to seasonal produce, rhubarb’s unique flavor, vivid color, and versatility make it a kitchen essential for spring and early summer. Remember to use only the stalks, sweeten to taste, and venture beyond the classic pie—rhubarb rewards creativity in both sweet and savory cooking.
