All about rhubarb: from stem to rhubarb recipes

2023-05-02 09:05:26

You may have thought that rhubarb is a fruit because of the many sweet recipes it is used in. But nothing could be further from the truth, because rhubarb is a delicious vegetable! Which, despite being a beautiful plant, is often overlooked. I’m going to change that today, because in this article I’ll tell you all about rhubarb and why the fresh and sour taste is so delicious in many dishes. But also about the rhubarb plant, how to harvest it and then process it into rhubarb recipes. And do you have to peel the stems or not? That is perhaps the most frequently asked question about rhubarb and of course I will also answer it for you.

How does rhubarb grow

Rhubarb is a deciduous plant of the knotweed family that grows from a rhizome and is characterized by its mostly red stems and large, green leaves. Fun fact, buckwheat also comes from this plant family. Rhubarb is a relatively easy plant to grow and can thrive in most soils and climates.

There are several varieties of rhubarb, each with their own flavor profile and color. For example, you have the Raspberry Red rhubarb, which is known for its deep red stems and sweet taste, and the Red Champagne rhubarb. The rule is: the redder the stems are, the sweeter the taste of the rhubarb will be. I personally therefore prefer not to cook with green or green-red stems, because then I have to add extra sweeteners to get it to my taste. Unless I want to turn it into a savory rhubarb chutney, then I go for green.

Best time to eat rhubarb

Rhubarb is an early grower and can be harvested as early as early spring, depending on the climate and region. In the Netherlands, the rhubarb harvest time is usually from April to July and the month of May is the best month. As the season progresses, the rhubarb becomes slightly more sour. This is mainly due to the oxalic acid in the plant. I’ll tell you more about that below.

Harvesting and processing rhubarb

Harvesting rhubarb is quite easy. Grab the stem and gently pull it to one side until it separates from the plant. Make sure you don’t pull too much of the plant, always leave about 25 percent on it, as it needs time to recover and produce new stems.

Once harvested, you need to clean the rhubarb and prepare it for use. It is important to remove the leaves, as they are poisonous due to the high concentration of oxalic acid. Cut off the leaves and also cut off the ends of the stems. Then wash the stems thoroughly to remove any debris.

Rhubarb stalks: to peel or not to peel?

Peeling is absolutely not necessary, especially at the beginning of the season. It is also a waste of the color, because if you peel away the red parts, the beautiful red color will also disappear if you want to make compote, for example. Later in the season stems can get some stiffer threads, you can already feel this during washing and you can just pull it off.

What about the oxalic acid?

It is well known that, in addition to many healthy properties, rhubarb also contains oxalic acid. In high concentrations this can be toxic, but then you have to eat more than half a kilogram of it per day and hardly anyone does that. At least I hope. What oxalic acid does is reduce the absorption of calcium in the body. People with kidney problems or osteoporosis should therefore be careful. But if you eat well and varied, this will not cause any problems. As I wrote before, the highest concentration is in the leaves of the rhubarb plant. That’s why you don’t eat these and only the stems, of which the concentration is lower. In the past, a piece of chalk was often cooked with the rhubarb to neutralize the oxalic acid. But nowadays this is hardly ever done anymore, I only use the crayons to write down my rhubarb recipes ;-).

Rhubarb preparations

Rhubarb can be prepared in a variety of ways, both sweet and savoury. If you want to make it sweet, you can use the rhubarb stalks to make compote, jam, crumble, cake or a delicious cake. If you want to prepare it savory, you can combine it with chicken or fish, for example, or add it to a salad for an extra kick. I also think rhubarb chutney is fantastic, because the sour taste of rhubarb combines so well with onion, ginger and spices.

To make rhubarb sweeter, you can add sugar, honey, or other sweeteners when cooking it. Or go for a natural way and add sweet Dutch strawberries to the rhubarb while cooking. You can add them at the last minute or you can cook them completely. My favorite rhubarb sauce is equal parts rhubarb and Dutch strawberries and I add a spoonful of granulated sugar for my favorite taste. By the way, did you know that rhubarb compote becomes sweeter when it has cooled completely? Put it in the fridge first and then eat it!

My 5 favorite ways to prepare rhubarb

1. Rhubarb pie – a crunchy pie in which the pure taste of the rhubarb is perfectly combined with puff pastry, almond and honey.

2. Rhubarb compote – an easy way to emphasize the sweet taste of the rhubarb. It is perfect as a topping for ice cream, pancakes or waffles. Or as a side dish with a spring stew.

3. Rhubarb jam – this rhubarb and strawberry jam is easy to make and can be stored to enjoy all year round. Delicious on a croissant, as a topping on a cake, combined with vanilla custard or ice cream on a toasted bun with salted butter.

4. Rhubarb chutney – a savory option that goes perfectly with smoked chicken, grilled meats or as part of a cheese platter. The addition of onions, ginger and spices gives it an extra flavor dimension.

5. Rhubarb cake – a delicious creamy cake to which I also add some yoghurt. This yogurt cake with rhubarb is also your big favorite!

But there are many more delicious dishes you can make with rhubarb. Here you will find all my rhubarb recipes!