You might recognize rhubarb as the star ingredient in your favorite sweet pies or a refreshing addition to spring punches. It’s a beloved harbinger of spring, adding a unique tartness to countless dishes. However, this springtime treat can be a bit perplexing. Is rhubarb a fruit or a vegetable? Why do we eat the stalks but avoid the leaves? And is it really related to celery?
Keep reading to discover everything you need to know about rhubarb, from buying and storing it to delicious ways to use it in your kitchen.
Rhubarb: Fruit or Vegetable? Decoding its Classification
From a botanical standpoint, rhubarb is undeniably a vegetable. It shares visual similarities with red celery, boasting long stalks and broad leaves. Yet, in the culinary world, and even according to the USDA, rhubarb is often classified as a fruit. This is because its primary use is in desserts and sweet preparations, much like fruits. Interestingly, the opposite is true for tomatoes; while commonly used as vegetables, they are botanically fruits. The USDA’s fruit classification of rhubarb in 1947 was reportedly influenced by import tariffs, as fruits were taxed at a lower rate than vegetables.
Rhubarb’s Roots: Tracing its Origins
Rhubarb belongs to the buckwheat family and boasts a history stretching back approximately 5,000 years to northern Asia. Its name is derived from the Rha River, now known as the Volga, in Siberia, Russia. Throughout millennia, rhubarb was primarily valued for its medicinal properties. It wasn’t until the late 1700s that people began to appreciate and consume the stalk as food.
Around the same period, rhubarb made its way into pies and tarts, quickly gaining popularity. It was also introduced to the United States, thriving best as a perennial in northern states like Oregon, Michigan, Washington, and parts of California. While it can be cultivated in the South, it’s often grown as an annual in warmer climates.
Rhubarb Season: When to Find it Fresh
Rhubarb season typically spans from early spring through early summer, primarily from April to June. It flourishes in regions with cold winters where the ground freezes. This chilling period is crucial for its growth cycle.
The Distinctive Taste of Rhubarb: Tart and Tangy
Fresh rhubarb has a crisp, celery-like texture. Similar to celery, it softens as it cooks or bakes. However, the taste is where the resemblance ends. Rhubarb is notably sour on its own, often compared to the tartness of grapefruit. This inherent sourness is why it’s typically cooked with generous amounts of sugar and frequently paired with sweet berries like strawberries or raspberries to create balanced and flavorful dishes. Forced rhubarb, which is harvested earlier in the season, can exhibit a slightly sweeter profile compared to garden-grown varieties.
Rhubarb Safety: Understanding the Poisonous Leaves
When harvesting rhubarb from your garden, select firm, upright stalks. Harvest by gently pulling and twisting the stalks from the ground. Crucially, always discard the leaves immediately, as they are poisonous to both humans and pets. Rhubarb leaves contain oxalic acid, a chemical compound that can cause adverse effects if ingested. Even small amounts can lead to nausea and vomiting. Larger quantities can result in more severe symptoms, including diarrhea, breathing difficulties, kidney stones, eye pain, and seizures. While fatal rhubarb poisoning is rare, it can lead to kidney failure in extreme cases.
Choosing the Best Rhubarb: Selection Tips
When selecting rhubarb, look for stalks that are firm and have a glossy sheen, free from blemishes. The color of rhubarb, ranging from deep red to green or pink, is not necessarily an indicator of ripeness and depends on the specific variety. Medium-sized stalks are generally preferred as they tend to be less stringy compared to larger, thicker stalks.
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Storing Rhubarb: Keeping it Fresh
To maintain the freshness of rhubarb, wrap it tightly in aluminum foil and store it in the crisper drawer of your refrigerator. Ideally, use fresh rhubarb within 24 to 48 hours of purchase. For longer storage, rhubarb freezes exceptionally well. Frozen rhubarb is also readily available in the freezer section of most grocery stores, offering a convenient alternative to fresh.
Culinary Applications: How to Cook with Rhubarb
Rhubarb is most commonly cooked and transformed into delectable desserts. It can be made into a compote, or sliced and baked into pies, crumbles, and tarts. Its unique flavor also lends itself well to no-churn ice cream. Beyond desserts, rhubarb can be used to create Aperol aperitifs and flavorful simple syrups for crafting unique cocktails.
When using frozen rhubarb for compotes, there’s no need to thaw it beforehand; it can be added directly to your recipe. However, if you’re incorporating frozen rhubarb into baked goods, it’s recommended to thaw and drain it to remove excess moisture before use.
Explore Delicious Rhubarb Recipes
Eager to start cooking with rhubarb? Explore a wealth of recipes and discover the versatility of this tangy spring vegetable in your kitchen. From classic pies to innovative desserts and drinks, rhubarb offers a unique flavor profile to elevate your culinary creations.
