This post is all about Rhubarb. The delightfully delicious yet semi-poisonous vegetable that is the farmers market herald of spring.
It is most commonly served in desserts, and probably one of the most classic preparations is in Strawberry Rhubarb pie. However it certainly can be prepared on it’s own in solo-rhubarb-pastry glory. (Just be sure to add sugar!)
Varieties: Rhubarb is only available early in the year, and there are usually two varietals that you will see at the store – one is the hothouse rhubarb that is grown in greenhouses and available for purchase in late winter and early spring, whereas the field-grown rhubarb can be found typically in the months of April and May (aka right now!). Hothouse rhubarb is typically a brighter red color and a little sweeter in flavor, whereas the field-grown rhubarb will be more woody and green.
(Photo Credit: Jamie Oliver)
Is it Safe? Generally at the store you will only find rhubarb stalks available for purchase, but the plant actually grows lovely, large leafy greens. Don’t be fooled by these beautifully fibrous leaves; these greens are nephrotoxic to humans (translation: they are poisonous to your kidneys), so if you happen to find a bunch with the greens still attached to the rhubarb stalk please don’t chop them up for your morning smoothie.
(This is one instance where I will encourage you to stick with the kale).
Flavor profile: Rhubarb is safe to eat raw, but is incredibly tart and somewhat woody, so in general rhubarb is cooked prior to eating. It is often paired with other fruits (such as strawberries) to make jams, jellies, or pie fillings. Lately I’ve seen a trend of rhubarb being used in craft cocktails, which I think seems like an exceptional idea.
Some great recipes including Rhubarb: Check out some of my favorite bloggers’ recipes for how to prepare rhubarb in your kitchen this spring.
Rhubarb Crumb Cake by Seasons and Suppers
Rhubarb Curd Bars by Foodess
Strawberry Rhubarb Galette by The Salty Tomato
Strawberry Rhubarb Pistachio Bars by The Brick Kitchen
Rhubarb Bellini by Cooks with Cocktails
I love informative posts, and all these recipe suggestions sound quite delicious; I especially like the look of the curd bars. Rhubarb can definitely be eaten raw; in the springtime, wild rhubarb is sold on the roads in the Middle East. It is eaten as a snack, dipped in salt. It is incredibly tart, and requires getting used to! (they do the same with fresh green almonds… also an acquired taste!!!)
I love rhubarb in a variety of savory dishes as well as sweet ones; I’ve tried it with mackerel, but I loved it most as a compote, cooked with local Lille beer, and served with pork tenderloin. Here in Northern France it is available most of spring, and nearly all summer as well, depending on the weather (I’ve seen it sold at markets as late as September, but by that time I am usually sick of it…)
I have never heard of it being eaten raw with salt, but sounds so interesting.. you have the best trivia! 🙂 I also love it as a compote- great idea to pair it with pork. I’m convinced! 🙂
First, thanks so much for featuring my Rhubarb Crumb Cake 🙂 But, secondly … I am absolutely loving your rhubarb art. When I first loaded the page I though “what a fabulous graphic. I wonder where she got it?”. You are very talented 🙂
I am obsessed with your blog and I happened to remember a recent rhubarb post over there so it was perfect timing. Thanks for the compliments on the rhubarb painting!! Painting was my first love even before cooking so it’s fun to get back into it. 🙂 I’m trying to fuse my two creative interests!!
I had every intention of planting rhubarb until I read that dogs can die from eating the plant and so I’ve left the seeds in the packet ?
Exactly! The poisonous leaves kind of freak me out, not going to lie.
Great post Sarah! I just made a delicious little rhubarb dish that will be coming to the blog shortly! I love the taste of strawberry/rhubarb anything! You are not only a fabulous blogger, but also a very talented artist! I loved your ramps watercolor and this rhubarb one is gorgeous also! Well done!
Thank you Mary Ann!! The ramps one I hand drew and then used a combo of photoshop and illustrator to do the watercolor, but this one was all done by hand. Thanks for your compliments as always! 🙂 Can’t wait to see your rhubarb post!
Thanks for the delicious round up! I really miss rhubarb pie, guess I might have to visit back home to get a slice.
Yes! I’m making a trip back to Michigan in May and I cannot wait to have some homemade pie and visit the big lake! 🙂
Love these posts, so informative! I have to admit I have not given rhubarb nearly enough love in the past, that totally needs to change! Also, I lol’d when you said you’d encourage people to use kale 😉
LOL!!! 🙂