Everything You Ever Wanted to Know About Rhubarb…
What are the long, rosy-red items in this Saturday’s produce shares? Why, it’s RHUBARB!
Here in the northern hemisphere, rhubarb is one of the first food plants to be ready for harvest, usually in mid to late spring, so it’s perfectly in-season right now.
In the kitchen, rhubarb adds a zippy signature to pies and tarts. When combined with strawberries, raspberries, apples, and other fruits, the flavor only gets better. Rhubarb also makes a terrific sauce for chicken, venison, halibut and salmon. Adding diced rhubarb to muffins and biscuit recipes makes them sing with flavor without making the batter runny. Rhubarb, like apples, holds moisture well in recipes.
Rhubarb is often dubbed the “pie plant,” and the stalks, soft and delectable when baked, do make a divine pie filling. But pie is by no means the only way to experience rhubarb. This tart vegetable is as delicious in a savory dish as it is in a sweet one.
How To Store Rhubarb
Wrap in plastic and refrigerate for up to 1 week.
Some of our very favorite rhubarb recipes are by Jamie Oliver from his Jamie At Home cookbook and TV show:
- Jamie Oliver’s Stewed Rhubarb & Vanilla Yoghurt
- Jamie Oliver’s Rhubarb & Sticky Stem Ginger Crumble
- VIDEO: Jamie At Home episode on Rhubarb
Other rhubarb recipes:
- Martha Stewart’s Grilled Pork Chops with Rhubarb-Cherry Sauce
- Pretty much any rhubarb recipe you could ever want on this site. Heck, they even sell rhubarb tshirts!
Is it just us, or does the word “rhubarb” look really weird now that we’ve typed it so many times?