Produce of the Month Guide: Rhubarb
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!
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
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
Raspberry Rhubarb Crisp by Pumpkin ‘n Spice
Rhubarb Galette by Liv For Cake