Rhubarb is a hardy perennial vegetable in the sorrel family that many cooks treat like a fruit. In temperate regions it arrives with spring and brings a tart, bright flavor that pairs beautifully with sweeter ingredients in desserts, preserves, and even savory dishes.
What is Rhubarb?
Rhubarb is a perennial vegetable often cooked and sweetened like fruit. The stalks are the edible portion; the leaves contain toxins and should be discarded.
What Does Rhubarb Look Like?
Stalks resemble tall, colorful celery and range from pale rosy to deep crimson, sometimes mottled or streaked with pink. Texture can be crisp or tender depending on harvest time.
What Does Rhubarb Taste Like?
Rhubarb has a pronounced tartness that is typically balanced with sugar, honey, or naturally sweet fruits. Its sharp, tangy character makes it a lively addition to both sweet and savory preparations.
How to Cook Rhubarb
Trim the ends of the stalks and peel away any stringy fibers before cooking. Discard the leaves—do not eat them. Rhubarb is often used as a pie filling, in crisps, cobblers, jams, and compotes. It pairs especially well with naturally sweet fruits like strawberries and is a classic component in preserves.
You can also eat rhubarb raw in small amounts—its tart snap works well in salads or as a bright accent in fruit dishes. In savory cooking, add rhubarb to braises, stews, or chutneys for an acidic lift. Rhubarb also preserves well and can be canned for later use.
Where Can I Find Rhubarb?
In season, look for rhubarb at farmers’ markets or in the produce section of supermarkets. It is usually sold in bunches or as individual stalks. Out of season it may be harder to find.
How Do You Pick Good Rhubarb?
Choose stalks that are firm and crisp with vibrant color and minimal blemishes. Thicker stalks can be flavorful, but younger, thinner stalks are often more tender.
When is Rhubarb in Season?
Rhubarb is a spring crop. Early spring stalks tend to be more tender, while late spring to early summer harvests often develop deeper flavor.
How to Store Rhubarb
Store rhubarb in the refrigerator, wrapped in plastic, for up to five days. For longer storage, trim and chop stalks and freeze them on a baking sheet before transferring to airtight containers.
Is Rhubarb Nutritious?
Rhubarb provides fiber and is a good source of vitamin K. It also contains vitamin C, calcium, magnesium, and manganese. Note that not all calcium in rhubarb is fully bioavailable.
4 Rhubarb Recipes
- Rhubarb Crumble
- Rhubarb Custard Pie
- Strawberry-Rhubarb Stuffed French Toast
- Rhubarb-Tarragon Strudels
Other Spring Produce
- How to Cook Asparagus
- How to Cook Ramps