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Everything You Ever Wanted to Know About Rhubarb…

May 28, 2011

What are the long, rosy-red items in this Saturday’s produce shares?  Why, it’s RHUBARB!

About 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.

MarthaStewart.com says:

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.

Rhubarb Recipes

Some of our very favorite rhubarb recipes are by Jamie Oliver from his Jamie At Home cookbook and TV show:

Other rhubarb recipes:

Is it just us, or does the word “rhubarb” look really weird now that we’ve typed it so many times?

Please share in the comments how YOU end up cooking your rhubarb!

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2 Comments leave one →
  1. Kevin permalink
    May 29, 2011 5:32 pm

    I made a peach and rhubarb cobbler that was really good. i grew up with rhubarb pie. It holds a very nostalgic place in my heart.

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