23 Rhubarb Recipes (+ Produce Guide)

Rhubarb is a member of the Polygonaceae family that’s harvested in the spring from around April through June. 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.

Rhubarb is technically a vegetable, but is considered a fruit by many because it’s widely used in desserts.

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!

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.

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.

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.

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 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.

Store rhubarb in the refrigerator for up to 3 days.

Yes, once you’ve prepared the rhubarb as instructed above, it may be frozen for up to one year!