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Rhubarb is the edible stalk portion of the rhubarb plant. The stalks average 20 to 40 centimeters long, and range in color from light pink to ruby red, or even shades of yellow or green. The appearance and texture of Rhubarb is comparable to that of celery, while the flavor is tart and astringent, hence it is often cooked down with sugar to make the flavor more palatable. Only the stalks of the rhubarb plant are edible as the roots and leaves are TOXIC with no safe culinary use. This is said to be due to a high concentration of oxalic acid, an organic poison and corrosive found in many plants, but in considerably large amounts in Rhubarb leaves. Rhubarb is traditionally cultivated in two ways: field or hothouse grown. Field-grown rhubarb typically has dark red stalks and green leaves, while hothouse rhubarb produces pink or light red stalks with yellow leaves.
Seasons/Availability
Rhubarb is available in the spring through summer and early fall.
Current Facts
Garden Rhubarb is scientifically named Rheum rhabarbarum, and is a member of the buckwheat family. Rhubarb is botanically a vegetable, but because it is most often cooked down with sugar for pies and jams, it is thought of as a fruit and is nicknamed the pieplant. Rhubarb was even classified by a New York State Court in the 1940s as a fruit for taxing purposes, allowing imported rhubarb to pay a smaller duty. There are over 100 different species of rhubarb, most of which are hybrids, with varieties varying in color, taste, yield, harvest time, and medicinal value.
Nutritional Value
Rhubarb is low in carbohydrates, high in vitamin C, B-Complex vitamins, fiber, calcium, and potassium, and is said to speed up metabolism and aid in weight loss. It also provides a fair amount of vitamin K, which is beneficial for bone health, and has been linked to treatments of Alzheimer's disease thanks to its potential to limit neuronal damage in the brain.
Applications
Rhubarb is used in cooked applications, and although it may be prepared as a vegetable, it is more often featured in sweet recipes like pies, cobblers, and jams, and is commonly paired with strawberries. Slice Rhubarb as you would celery and cook down with sugar into a chutney, or toss with apples or strawberries, sugar, and spices, and bake into a pie or crisp. Cooked and sweetened Rhubarb can also be combined with orange zest and mixed into softened butter to make a spread. Rhubarb may be used in soups, stews, or other savory dishes where its naturally tart flavor counterbalances other rich or sweet ingredients. Try quick-pickling Rhubarb slices in vinegar, sugar, and salt, and pairing in a salad with goat cheese and white asparagus. Stronger-flavored meats like game, quail, and duck stand up well to the tartness of Rhubarb, and may be served with a Rhubarb puree or jam. Rhubarb should be wrapped and stored in the refrigerator for up to a week, or cut and frozen for up to a year.
Ethnic/Cultural Info
Rhubarb has been used since 2700 BC in Chinese culture for trade and medicinal purposes. Emperor Wu of the Liang dynasty is said to have used Rhubarb to cure his fever. In 1815 it was inadvertently discovered at the Chelsea Physic Garden that 'forcing' rhubarb, or keeping it in the dark, would cause the plant to produce rapidly elongated leaves and stalks as well as suppress chlorophyll production, creating a sweeter stalk.
Geography/History
Although technically a vegetable, in 1947 the United States Customs Court in Buffalo, New York, ruled Rhubarb to be a fruit because it is most commonly used in sweet applications. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Rhubarb was first used as a food plant in 1778 in Europe and is recorded to have been first grown in the united States in Maine between 1790-1800.
Mendoza Family Farms
Lompoc, CA
805-315-4649
Rhubarb Nutritional Value: Rhubarb is a nutrient-dense food, loaded with vitamin C, B-complex vitamins, fiber, potassium, and calcium. Its vitamin K content is notable for supporting bone health and may aid in limiting neuronal damage linked to Alzheimer’s disease. Additionally, rhubarb has metabolism-boosting properties and is thought to assist in weight loss, making it a functional food with both dietary and potential therapeutic benefits.
Rhubarb is versatile in both sweet and savory dishes. Its tart flavor pairs well with strawberries in pies and jams, but it can also be cooked into chutneys, added to soups, or quick-pickled for salads. Try mixing sweetened, cooked Rhubarb with orange zest for a unique butter spread. It complements richer meats like duck and game, and can be refrigerated for up to a week or frozen for up to a year.
Mendoza Family Farms
Lompoc, CA
805-315-4649
Rhubarb is known for its tart and astringent flavor, often needing sugar to balance its natural taste. Only the stalks are safe to eat, as the leaves and roots contain high levels of oxalic acid, making them toxic. Rhubarb is cultivated as field-grown, producing dark red stalks, or hothouse-grown, yielding pink or light red stalks. Despite its celery-like appearance, its distinct acidity sets it apart in the culinary world.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
Rhubarb is often used in soups and stews, where its tart flavor helps to balance rich or sweet ingredients. When quick-pickled in vinegar, sugar, and salt, it pairs beautifully in salads with goat cheese and white asparagus. For preparing Rhubarb as a dessert, toss it with apples or strawberries, sugar, and spices, and bake into a pie or crisp for a seasonal treat.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Rhubarb has over 100 species, including many hybrids, with distinct varieties that differ in color, taste, yield, and harvest times, showcasing its adaptability. Rich in vitamins C and K, it supports bone health and offers a unique nutritional composition that includes fiber, calcium, and B-Complex vitamins. It has even been linked to Alzheimer's prevention due to its potential to limit neuronal damage.
Mendoza Farms
Rhubarb was officially classified as a fruit by the United States Customs Court in 1947, despite being botanically a vegetable, because it is most commonly used in sweet dishes. This classification reduced the duty fees on imported rhubarb, making it more economical. Rhubarb was first cultivated as a food plant in Europe in 1778 and made its way to the United States between 1790 and 1800, with Maine being one of its first growing regions.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Rhubarb: Known for its culinary uses today, rhubarb has a rich history dating back to 2700 BC in Chinese culture where it was used for trade and medicinal purposes. Emperor Wu of the Liang dynasty reportedly used rhubarb to cure his fever. In 1815, it was discovered that 'forcing' rhubarb by keeping it in the dark suppresses chlorophyll production, resulting in elongated stalks with a sweeter flavor.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
Rhubarb stalks vary in color, including light pink, ruby red, yellow, or green, resembling celery in appearance and texture. While the stalks are tart and astringent, they are often cooked with sugar to enhance palatability. Remember that only the stalks are edible. The leaves and roots are toxic due to high oxalic acid concentrations, making them unsuitable for culinary use. Rhubarb can be field or hothouse grown, with differences in stalk color and leaf hue.
Rhubarb's tart flavor makes it versatile in both sweet and savory dishes. It's often paired with strawberries in pies or cobblers, or cooked into jams and chutneys. Beyond desserts, it pairs well with meats like duck or quail and can be quick-pickled for salads. To store it, keep wrapped in the refrigerator for up to a week or freeze for up to a year to preserve its freshness.
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