Rhubarb is a fantastic garden treat, but it can be confusing if you’ve never prepared it before. Learning how to eat rhubarb is simple once you know a few key rules. This guide will show you the easiest and most tasty ways to get this tart vegetable from your garden to your plate.
First, the most important safety tip: only eat the stalks. Rhubarb leaves contain toxic substances and should always be discarded. Compost them safely away from pets or children. When selecting stalks, look for ones that are firm, crisp, and brightly colored, from vibrant red to pale green. Thinner stalks are often more tender.
How to Eat Rhubarb
The core principle is that rhubarb is almost always cooked and sweetened. Its intense tartness makes it perfect for balancing with sugar, honey, or other fruits. Here’s your essential guide to preparing it.
Step 1: Harvesting and Cleaning
If you’re picking from your garden, gently pull and twist the stalk at its base, or use a sharp knife to cut it. Trim off and discard the large leaf immediately.
* Rinse the stalks thoroughly under cool water to remove any soil.
* Pat them dry with a clean towel.
* Trim off the very bottom of the stalk, which can be woody.
Step 2: To Peel or Not to Peel?
This is a common question. For young, thin, red stalks, peeling is usually unnecessary. For thicker, greener stalks, the skin can be very stringy and tough. A simple test is to try snapping a stalk. If it snaps cleanly like celery, you can leave the skin on. If it bends and strings, give it a light peel with a vegetable peeler.
Step 3: Basic Cooking Methods
Cooking rhubarb breaks down its fibers and allows it to blend with sweeteners. Here are the primary ways to cook it.
Stewing (The Most Common Method)
This is the foundation for many recipes like sauces, compotes, and pie fillings.
1. Cut your cleaned stalks into 1-inch pieces.
2. Place them in a saucepan with a sweetener. A good starting ratio is 3 parts rhubarb to 1 part sugar or maple syrup.
3. Add a tablespoon or two of water or orange juice to prevent sticking.
4. Cook over medium-low heat, stirring occasionally, for about 10-15 minutes until the rhubarb breaks down into a soft, saucy consistency.
Roasting
Roasting concentrates the flavor and is wonderfully hands-off.
* Preheat your oven to 400°F (200°C).
* Toss chopped rhubarb with sweetener and a tiny pinch of salt on a baking sheet.
* Roast for 15-20 minutes until tender and juicy. This method is great for mixing into yogurt or serving with roasted meats.
Baking
Of course, rhubarb is a classic baking ingredient. It’s fantastic in pies, crumbles, crisps, and muffins. When baking, it’s often combined with sweeter fruits like strawberries or apples to balance the flavor profile naturally.
Classic and Simple Recipes to Try
Now for the fun part—putting your cooked rhubarb to good use. These ideas are straightforward and reliably delicious.
1. Simple Rhubarb Compote
This is your multi-purpose sauce. Use the stewing method described above. Once cooled, you can:
* Swirl it into plain yogurt or oatmeal.
* Spoon it over vanilla ice cream or pancakes.
* Serve it alongside pork chops or roast chicken for a sweet-and-sour kick.
2. Strawberry-Rhubarb Crumble
This combination is a timeless favorite for good reason.
1. Mix 2 cups of stewed or raw chopped rhubarb with 2 cups of sliced strawberries and 1/2 cup sugar. Place in a baking dish.
2. In a bowl, combine 1 cup flour, 1 cup rolled oats, 3/4 cup brown sugar, and a pinch of cinnamon. Rub in 1/2 cup softened butter until the mixture is crumbly.
3. Sprinkle the topping over the fruit and bake at 375°F (190°C) for 35-40 minutes until golden and bubbly.
3. Rhubarb Simple Syrup
Perfect for cocktails, lemonade, or flavoring sparkling water.
* Combine equal parts chopped rhubarb, sugar, and water in a pot (e.g., 1 cup each).
* Bring to a simmer, stir until the sugar dissolves, then let it steep off the heat for 30 minutes.
* Strain out the solids and store the beautiful pink syrup in the fridge.
Can You Eat Rhubarb Raw?
Yes, but with caution. A small piece of a very young, tender, and sweet stalk can be eaten raw. However, most people fine it far too tart on its own. If you want to try it, dip a small piece in sugar or honey. It’s much more enjoyable when its paired with something creamy and sweet, like in a fruit salad with a dollop of whipped cream.
Preserving Your Rhubarb Bounty
If you have a large harvest, don’t let it go to waste.
* Freezing: Chop cleaned stalks into pieces, spread them on a baking sheet to freeze individually, then transfer to freezer bags. They’ll keep for up to a year. You can cook with them directly from frozen.
* Canning: Rhubarb compote or jam can be processed in a water bath canner for long-term shelf storage. Always follow a trusted canning recipe for safety.
FAQs About Eating Rhubarb
Q: Do I need to sweeten rhubarb a lot?
A: Yes, it is very tart. The amount of sweetener can be adjusted to your taste, but it is a necessary partner to rhubarb’s flavor.
Q: Are green rhubarb stalks safe to eat?
A: Absolutely. Color is mostly a varietal trait. Red stalks are often slightly sweeter, but green stalks are just as edible when cooked with sweetener.
Q: What are the best flavor pairings for rhubarb?
A: Beyond strawberry, it pairs beautifully with ginger, orange, vanilla, cinnamon, and apple. It also works well in savory dishes with onions or balsamic vinegar for glazes.
Q: Can I prepare rhubarb in a slow cooker?
A: Definitely. It’s a great way to stew a large batch with minimal effort. Combine chopped rhubarb and sweetener in the slow cooker and cook on low for a few hours, stirring occasionally.
Q: Is rhubarb a fruit or a vegetable?
A: Botanically, it’s a vegetable because you eat the stalk. However, in 1947 a U.S. court classified it as a fruit for regulatory purposes, which is why it’s often treated like one in the kitchen.
Learning to prepare rhubarb opens up a world of culinary possibilities. Its bright, tangy flavor is a sure sign of spring. Start with a simple stewed compote—it’s the easiest way to get a feel for this unique garden gem. With these tips, you’ll be enjoying your homegrown rhubarb in no time. Remember, the key is to balance its natural tartness, so don’t be shy with the sweetner or complementary fruits.