Every spring, the sight of vibrant pink rhubarb stalks at the farmers market marks the start of a new season. Rhubarb, with its tart taste and distinct color, is a versatile ingredient that can be used in both sweet and savory dishes. Let's dive into the world of rhubarb:
What is rhubarb?
Rhubarb, a member of the buckwheat family, is often mistaken for a fruit due to its popular use in pies and sauces. The plant can grow tall, but the stalks you'll find in stores are typically around 10 to 12 inches long. Rhubarb's tangy flavor pairs perfectly with sugar, making it ideal for desserts like pies and tarts.
Originating from China, rhubarb thrives in cooler climates, with most of the US production coming from states like Washington and Oregon. In the UK, forced rhubarb grown in dark hothouses is prized for its early harvest and sweeter taste.
When is rhubarb in season? Fresh rhubarb is usually available from early spring to late spring or early summer, making it a popular choice for holiday desserts and spring celebrations.
Is rhubarb poisonous? While rhubarb leaves contain high levels of oxalic acid, the stalks are safe to eat. Simply remove the leaves before cooking or preparing the stalks.
How to cook and bake with rhubarb:
Rhubarb is commonly used in desserts like crisps, pies, and cakes. It pairs well with sweeter fruits like strawberries and raspberries, creating delicious compotes and jams.
For savory dishes, try incorporating rhubarb into salads or using it to flavor roast chicken. The possibilities are endless!
Looking for more rhubarb recipes? Check out our collection for inspiration.
