Category: Fruits
🤔 What Is Rhubarb?
Rhubarb is a plant known for its long, fleshy, reddish-pink stalks, or petioles. While botanically a vegetable, it is almost exclusively treated as a fruit in the culinary world due to its intensely tart flavor, which requires cooking with sugar to become palatable, making it a star ingredient in pies, crumbles, and jams, famously paired with strawberries.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole Stalks | Refrigerator | 1-2 weeks |
| Cut Rhubarb | Refrigerator: 0-4°C (32-39°F) | 2-4 days |
| Cooked Rhubarb | Refrigerator: 0-4°C (32-39°F) | About 1 week |
| Frozen | Freezer: -18°C (0°F or below) | Up to 12 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Look for firm, crisp stalks with a glossy sheen.
- Choose stalks that have a vibrant reddish-pink color for a less tart flavor.
- Avoid any stalks that are limp, wilted, or have blemishes.
Appearance
The best rhubarb will have bright, colorful stalks. If the leaves are attached, they should be fresh and unwilted, but remember they are not edible.
Smell
Fresh rhubarb has a clean, tart, vegetal smell. It should not have any sour or musty odors.
Texture
Stalks should be firm and snap when bent, similar to celery. Softness indicates the rhubarb is old and has lost moisture.
Common Varieties / Types
Varieties differ mainly in color, which also affects flavor.
- Red Stalked (e.g., Crimson Red): These varieties are generally sweeter, more flavorful, and are prized for the beautiful red color they impart to dishes.
- Green Stalked: These stalks are often thicker and more vigorous but are also more tart and require more sugar when cooking.
📅 Seasonal Buying Guide
North America (USA/Canada)
Rhubarb is one of the first “fruits” of spring, with a peak season from April through June. This is when you’ll find the most tender and flavorful stalks.
Europe
The rhubarb season in Europe is also in the spring and early summer. “Forced rhubarb,” grown in the dark, is an early-season delicacy, especially in the UK.
Australia/New Zealand
Rhubarb is available for much of the year but is generally at its best during their cooler months.
Tropical/Subtropical Regions
Rhubarb requires a cool period to grow and is not cultivated in tropical climates. It is available only as a specialty import.
Seasonal Quality Variations
Early season, forced rhubarb is more tender and delicate, while main-season field-grown rhubarb has a more robust, tart flavor. Late-season stalks can sometimes be tougher and more fibrous.
❄ STORE FRESH: Storage Guide
- Whole Stalks: Refrigerator, loosely wrapped, for 1-2 weeks.
- Cut Stalks: Refrigerator in an airtight container for 2-4 days.
- Key Tip: Do not wash until you are ready to use it.
Storage Method Details
Refrigerator (Whole Stalks): Store unwashed rhubarb stalks in the crisper drawer of your refrigerator. To keep them crisp, you can wrap them loosely in a plastic bag or a damp cloth, where they will stay fresh for up to two weeks.
Refrigerator (Cut): Once cut, rhubarb pieces should be stored in an airtight container or bag in the refrigerator. They will last for 2-4 days before they begin to soften and lose their vibrant color.
Rhubarb stalks, like celery, lose moisture and become limp over time. The cool, humid environment of the refrigerator crisper slows this dehydration process (transpiration), keeping the stalks firm and crisp.
Ethylene Production/Sensitivity
Rhubarb is sensitive to ethylene gas. It’s important to store it away from ethylene-producing fruits like apples, bananas, and pears to prevent the stalks from deteriorating more quickly.
Revival Techniques
If your rhubarb stalks have become slightly limp, you can revive them by trimming the ends and standing them upright in a glass of cold water for an hour or two. This will help them rehydrate and regain their crispness.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut)
Understanding Food Safety Rules
The most critical safety rule for rhubarb is to never eat the leaves. The leaves contain high concentrations of oxalic acid, which is poisonous. According to Health Canada, you must always remove and discard the leaves entirely before preparing the stalks.
Reheating Methods
Reheating applies to cooked rhubarb dishes.
Microwave
Reheat rhubarb compote or stewed rhubarb in the microwave until warm.
Oven/Toaster Oven
The best method for reheating rhubarb pie or crumble. Cover with foil to prevent over-browning and warm in a low oven.
Date Labels Explained
Rhubarb does not have date labels. Judge its freshness based on the firmness and color of the stalks.
Allergen Information
- Contains: None of the top 9 allergens.
⚠ Special Safety Considerations
Aside from the toxic leaves, the stalks also contain some oxalic acid, which gives rhubarb its tartness. While safe for most people, individuals with a history of kidney stones may be advised to consume it in moderation.
Pesticide Residue Information
The stalks are the edible part and grow above ground. The FDA recommends washing them thoroughly under running water, scrubbing with a brush if necessary, to remove any dirt or surface residues.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Rhubarb freezes exceptionally well, making it perfect for preserving the spring harvest for year-round use. It becomes soft when thawed, so it is ideal for cooking and baking.
To freeze, wash and dry the stalks, then chop them into pieces of your desired size. The USDA suggests freezing the pieces in a single layer on a baking sheet before transferring them to a freezer bag. Blanching is not necessary.
Recommended Thawing Methods
For most recipes, like pies and sauces, you can use the rhubarb directly from frozen; it will release water as it cooks. If you need to thaw it, do so in the refrigerator.
Not Recommended
Avoid thawing rhubarb at room temperature, as it can become very watery and may pose a food safety risk.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin K, Fiber
- Good source of: Vitamin C, Calcium
Rhubarb (Raw/Fresh)
- Calories: 21 kcal
- Protein: 0.9g
- Fat: 0.2g
- Carbohydrates: 4.5g
- Fiber: 1.8g
Rhubarb (Cooked/Prepared)
- Calories: 116 kcal (stewed with sugar)
- Protein: 0.8g
- Fat: 0.2g
- Carbohydrates: 31g
- Fiber: 1.7g
Key Nutrients & Their Benefits
- Vitamin K: An essential nutrient that plays a vital role in blood clotting and bone health.
- Anthocyanins: The red pigments in rhubarb stalks are antioxidants that may have anti-inflammatory benefits.
- Fiber: Helps to support a healthy digestive system.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Rhubarb is a perennial plant, which is good for soil health as it requires less tilling. It is a hardy crop that often requires minimal pesticide intervention.
Buying rhubarb from local farms during its spring season is the most sustainable choice, ensuring the freshest product with the lowest carbon footprint.
🔄 Substitutions & Alternatives
For the tart flavor in baked goods, cranberries are the best substitute, providing a similar level of acidity and color. Tart green apples, like Granny Smith, can also provide the necessary tartness for pies and crumbles.
There is no good substitute for rhubarb’s unique stringy texture when cooked.
🔪 Recommended Tools
A sharp chef’s knife or paring knife is all that’s needed to trim and chop rhubarb stalks. A sturdy saucepan is required for cooking it down into a compote or sauce.
💡 Pro Tips
♻ Waste Reduction
The tough ends and any stringy outer bits of the rhubarb stalks can be simmered in water to create a beautiful, pink-hued simple syrup. Strain the liquid and use it to flavor drinks or desserts.
✨ How to Revive It
If your rhubarb stalks have gone limp, you can restore their crispness by cutting about an inch off the bottom and standing them in a jar of ice-cold water for an hour. They will absorb the water and become firm again.
❓ FAQ
A: Yes, they are highly toxic. The leaves contain a high concentration of oxalic acid, which can cause serious illness or even death if ingested. Always discard them immediately.
A: Botanically, it is a vegetable because we eat the stalk (petiole) of the plant. Culinarily, however, it is treated as a fruit due to its use in sweet dishes. In the US, a 1947 court ruling legally classified it as a fruit for tariff purposes.
A: The color of the stalks depends on the variety. Green-stalked rhubarb is perfectly fine to eat, but it is generally more tart than the red-stalked varieties and may require more sugar.
A: You can, but it is extremely tart and has a very fibrous, stringy texture. It is much more palatable when cooked with sugar to soften it and balance its tartness.
A: The most common method is to chop it and simmer it with sugar and a little water or orange juice until it breaks down into a thick sauce or compote. This is the base for most pies and crumbles.
A: Their seasons overlap perfectly in late spring. The sweetness of the strawberries provides a perfect balance to the tartness of the rhubarb, creating a classic flavor combination.
A: It’s usually not necessary. The skin softens during cooking and, on red varieties, provides a lovely color. You might want to peel very old, tough stalks that have a particularly thick and fibrous outer layer.
A: Some Vitamin C will be lost, but cooking can actually increase the bioavailability of some of its antioxidant polyphenols. However, the large amount of sugar needed to cook it adds significant calories.
A: This is rhubarb that is grown in the dark, forcing the plant to grow quickly in search of light. This process results in stalks that are exceptionally tender, delicate, and a vibrant pink color.
A: Yes, they are similar fibrous strands. For a smoother texture in sauces, you can “de-string” the rhubarb by pulling on the strands from a cut end, just as you would with celery.