Both a fruit and a vegetable, the rhubarb gives you the best of both worlds when it comes to sweet and savoury cooking.
The distinctive sourness of rhubarb lends itself well to balancing desserts while it’s also ideal for stewing and preserving.
Fresh rhubarb should have firm, crisp plump stalks and perky leaves with a good colour. The leaves are inedible and the stalks should always be cooked before eating.
Stored correctly fresh rhubarb should keep well for a couple of weeks giving you plenty of time to get your bake on!
When they’re in season there’s plenty of reason to put them on them on the menu ….
They’re so good we recently spotted Clare Smyth giving them some love in her Core kitchen:
Dominique Ansel has produced a rhubarb ice cream at his London store “a swirl of rhubarb sorbet with creamy custard soft serve, all in a hand-rolled ginger honey tuile waffle cone and topped with a rhubarb crisp, classic British flavours that balance together, with the bright tartness of the sorbet complemented by creamy custard, just in time for springtime in London,” says Chef Dominique.
Photo credit: Amelia Hallsworth
.. and Michelin starred Scottish chef Michael Smith is whipping up a refreshing rhubarb fool with some chopped stem ginger served with shortbread in celebration of spring.
What are the Benefits of Eating Rhubarb?
Rhubarb is a very good source of vitamin K, vitamin C, Calcium and potassium. Like other fruits and vegetables, it’s also high in fiber, providing similar amounts as oranges, apples or celery.
Is Rhubarb Safe to Eat?
Rhubarb leaves contain a poison, oxalic acid, so should never be eaten – cut them off and discard. Always try and wash the rhubarb before using.
Do you have to peel rhubarb?
You shouldn’t have to peel rhubarb and it should be tender enough to eat simply with washing and slicing.
Here’s a quick tutorial on how to prepare rhubarb
Can you eat raw rhubarb?
The simple answer is yes, you can eat raw rhubarb, although its flavour will be more tart and you should avoid eating it in large quantities.
When is Rhubarb in season?
April through June: Although you can find rhubarb from as early as mid-spring and throughout the summer, prime season runs from April to June.
Here are some easy recipes with rhubarb that showcase the versatility of this tart vegeable in home baking and desserts. Afterall, there’s a reason it’s nicknamed the “pie plant”.
A classic crowd pleaser, this dish is easy to make and just as impressive to look at, just add some decorative pastry to wow friends or family. Here’s the recipe.
Vegan Rhubarb Crisp
Adding an element of crunch with the stewed fruit makes every mouthful a satisfying treat. Find out more about vegan rhubarb crumble here.
Rhubarb and Vanilla Pie
The warmth of vanilla balances out the tart notes in this pie. Find the rhubarb abd vanilla pie recipe here.
Rhubarb Spice Cake
If you like baking try this lightly spiced cake with a rhubarb topping. Here’s the easy recipe.
A refreshing summery take on an Italian classic, this desert uses yoghurt instead of cream which contrasts well with the sharpness of the compote. Discover the delicious recipe here.