Though rhubarb is technically a perennial vegetable, it’s generally considered a fruit for culinary purposes.
The leaves and roots of a rhubarb plant are potentially poisonous, but the red celery-like stalks have a rich and intensely tart flavor that complement sweet early summer fruits.
Varieties
While green rhubarb varieties are generally more productive, red rhubarb is usually more tender.
Different varieties include Valentine, Crimson Cherry and Canada Red.
Preparation
Rhubarb has a naturally tart flavor that is best paired with strawberries, raspberries, apples and other fruits.
It’s a terrific addition to sauces for chicken, halibut and salmon, but probably most well known for its inclusion in pies, pastries and other baked goods.
Storage Tips
A bunch of rhubarb can last for 2-3 weeks when refrigerated in a sealed plastic bag.
We recommend trimming the ends of older stalks and placing them in a glass of water for an hour or two to help limp rhubarb stalks liven up before using them.
Long Term Storage Tips
Fresh rhubarb freezes pretty well. Chop into 1/2-inch pieces, spread on a baking sheet and freeze. Once frozen, rhubarb pieces can be slipped into a freezer bag, sealed tightly and stored for up to six months.
If you have a little more time and a load of fresh strawberries, canning rhubarb is another delicious way to savor the flavor of rhubarb for many more months.
Nutrition
Rhubarb leaves are potentially poisonous, but the stems are edible and full of nutrients including potassium and vitamin C.
Rhubarb stems are certainly fibrous, but they don’t contain much dietary fiber.
Seasonality
Rhubarb is relatively easy to grow, but needs cool weather to thrive.
The shoots are ready for harvest in the spring, and prime rhubarb season usually lasts for only a few weeks in May or June.
Recipes
Grilled Rhubarb Brown Betty
Lemon Buttermilk Rhubarb Bundt Cake
Strawberry-Rhubarb Preserves