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!

Produce of the Month Guide: Rhubarb | flavorthemoments.com

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.

Produce of the Month Guide: Rhubarb | flavorthemoments.com

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.

Produce of the Month Guide: Rhubarb | flavorthemoments.com

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.

Produce of the Month Guide: Rhubarb | flavorthemoments.com

 

Now that you’ve prepped your rhubarb, check out the round up of 23 rhubarb recipes below!

Raspberry Rhubarb Crisp Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats. They're like fruit crisp in bar form! @FlavortheMoment

Raspberry Rhubarb Crisp Bars

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Rhubarb Raspberry Margaritas by Floating Kitchen

Rhubarb Almond Cake by Floating Kitchen

Rhubarb Tart by Baking a Moment

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Rhubarb Upside Down Cake by Kitchen Confidante

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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 is a delicious 4-ingredient homemade jam with no canning required and no refined sugar! @FlavortheMoment

Small Batch Strawberry Rhubarb Jam

Skillet Strawberry Rhubarb Crisp with Almond Oat Crumble

Strawberry Rhubarb Spinach Salad by Craving Something Healthy

Strawberry Rhubarb Coffeecake (1 of 1)

Strawberry Rhubarb Coffee Cake by Serena Bakes

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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

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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

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Raspberry Rhubarb Crisp by Pumpkin ‘n Spice

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Rhubarb Galette by Liv For Cake

 

References:

Food Facts

Healthline

The Kitchn

Wikipedia