Produce of the Month Guide: Rhubarb
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Produce of the Month Guide: Rhubarb is an informative guide for rhubarb and includes a round of 23 delicious rhubarb recipes!
Welcome to another installment of my Produce of the Month Guide! Spring is here and I couldn’t be more happy about it because my beloved rhubarb is back in season.
I didn’t always love rhubarb. In fact, I thought I hated because I had a bad experience during my childhood. I was at a church potluck and I went to the dessert table and spied what I thought was a luscious slice of cherry pie.
I took a big bite expecting the tart-sweet flavors of cherries and experienced something much different. The pie was actually rhubarb, and it was a very bad rhubarb pie. The rhubarb wasn’t cooked all the way so it was crunchy and stringy, and it was sour to boot!
I ran to the trash can, spat it out and tossed that pie in the garbage. I was traumatized and didn’t revisit rhubarb until my husband talked me into it.
I’m so glad that he did! My husband knew how rhubarb was supposed to be because his grandmother grew it in her garden and made homemade jam and pies throughout his childhood.
I haven’t looked back since my first bite of an amazing strawberry rhubarb pie…I can’t get enough of rhubarb now.
What is rhubarb?
Rhubarb is a member of the Polygonaceae family that’s harvested in the spring from around April through June. Rhubarb is technically a vegetable, but is considered a fruit by many because it’s widely used in desserts.
Stalks of rhubarb range in color from bright red to pink to pale green. While stalks of rhubarb look like celery’s red cousin, the two aren’t related at all.
The stalks are the only edible part in a rhubarb plant, and the leaves and roots are actually toxic as they contain oxalic acid.
Rhubarb is extremely tart so it’s rarely eaten raw unless dipped in sugar first. I’ve tasted it raw and don’t mind the tartness, but it’s not for everyone!
Growing Rhubarb
I haven’t grown rhubarb in my garden yet because I hear that it takes up a lot of space because it grows wild. If you’d like more information on growing it yourself check out this article.
Nutrition Benefits of Rhubarb
Rhubarb is low in calorie and is good source of Vitamin K, fiber, antioxidants and calcium.
Studies have shown that rhubarb fiber can lower cholesterol, but research on its health benefits is somewhat limited.
Choosing, Storing and Prepping Rhubarb
When choosing rhubarb, look for nice, sturdy stalks that are bright in color and unblemished. If the rhubarb is untrimmed, the leaves are a great indicator for freshness. Leaves should be green and fresh…never wilted.
The stalks should also be heavy and crisp, so avoid rhubarb that’s soft.
Store rhubarb in the refrigerator for up to 3 days. I like to prep my rhubarb in advance so I can use it in recipes when I’m ready. Simply wash and dry thoroughly, then chop and store in an airtight container. Rhubarb may also be frozen for up to one year!
Rhubarb does not need to be peeled, and despite fibrous strings, it’s not necessary to remove them. Simply wash, trim the ends, and cut into 1/2 – 1″ size pieces depending on the type of recipe.
Now that you’ve prepped your rhubarb, check out the round up of 23 rhubarb recipes below!
Rhubarb Raspberry Margaritas by Floating Kitchen
Rhubarb Almond Cake by Floating Kitchen
Rhubarb Tart by Baking a Moment
Rhubarb Upside Down Cake by Kitchen Confidante
Rhubarb Orange Frangiapane Galette by Simple Bites
Rhubarb Shrub by The Suitcase Foodist
Roasted Rhubarb Crazy Berry Meringues by Letty’s Kitchen
Small Batch Strawberry Rhubarb Jam
Skillet Strawberry Rhubarb Crisp with Almond Oat Crumble
Strawberry Rhubarb Spinach Salad by Craving Something Healthy
Strawberry Rhubarb Coffee Cake by Serena Bakes
Rhubarb Vanilla Friands by Eat Little Bird
Strawberry Rhubarb Crisp by Savory Nothings
Coconut Raspberry Rhubarb Ice Cream by A Classic Twist
Rhubarb Strawberry Cobbler by Noshing with the Nolands
Paleo Strawberry Rhubarb Pie by Bakerita
Raspberry Rhubarb Fool by Celebrating Sweets
Strawberry Rhubarb Pavlova by Sugar Hero
Strawberry Rhubarb Lime Popsicles by She Likes Food
Slow Cooker Mixed Berry Rhubarb Crisp
Raspberry Rhubarb Crisp by Pumpkin ‘n Spice
Rhubarb Galette by Liv For Cake
References:
I love rhubarb and have used it in so many recipes!! Thanks for a great post and for including our Strawberry Rhubarb Cobbler.
You cobbler looks delicious Tara and I’d love to try it!
I am so happy that rhubarb is back in season! Like you, I never really used to like rhubarb, but now I love it, even on its own. Such a great roundup of recipes, too. I want to try every one! Thanks so much for including my crisp, friend!
I’ve discovered over the years that rhubarb doesn’t need other fruits to taste amazing…it’s so great all by itself! Your crisp looks delicious too!
I always enjoy your Produce of the Month Guides Marcie! They’re packed with useful information and great recipes. Would you believe I’ve never tasted rhubarb or baked with it? I really need to change that. And it might need to start with those Raspberry Rhubarb Crisp Bars!
Thanks Leanne…I’m glad to hear that you enjoy them! If you’ve never tried rhubarb you’re in for such a treat, especially as much as you love to bake. I hope you get to try it soon friend!
My friend built a special planter box, about 3ft square, for her rhubarb. she trims it aback as needed and has more than she can give away. Thank you for including my Crazy Berry Meringue recipe in your list of what to makes!
I’m going to have to try and contain it because I just learned that it freezes for up to 1 year. I’d love having it year round!
I absolutely love all your produce guides, Marcie! Not only are they informative, but they are also filled with deliciousness! I didn’t always love rhubarb either, but I certainly do now!! Your crisp bars look sensational!!! Pinning! Cheers!
Thank you so much Cheyanne! These round ups always give me inspiration to use the produce in new ways…sometimes I get in a rut! 🙂
Rhubarb is the best. I am so lucky to have a giant plant that pops up every year! I love to harvest it and freeze it so I can make treats with it all winter long. I’m so glad you decided to give it another try after that traumatizing experience!!
It really is the best! I think I’m going to try and plant it in a container next year because I love it so much and just learned you can freeze it for a whole year!
Yay! Let’s hear it for rhubarb! I tried rhubarb for the first time a couple years ago. I ran to the grocery store the following day and made rhubarb strawberry compote. I served the compote on gingersnap cookies and topped them with blue cheese. The bold flavors paired beautifully even though they were a shock to my mouth. I couldn’t help but think, “Whoa, what in the what did I just put in my mouth… and why do I enjoy it so much.”
Glad to hear you’re back on the rhubarb wagon!
Yay for rhubarb! That creation you made sounds like one delicious flavor explosion!
Lovely collection Marcie. But I am not sure If we get rhubarb here in India. I will have to check it in the supermarket. BTW thanks for sharing. 🙂
I hope you can find some Puja!