What Is Rhubarb And How To Cook It

Rhubarb is a plant with a bright flavor and great health benefits, but it is undeservedly rare on our tables. Let’s learn more about rhubarb, discover its beneficial properties, and understand how to cook it properly and deliciously.

What is Rhubarb?

Rhubarb is a perennial herbaceous plant that belongs to the buckwheat family. Its fleshy red-green stalks are similar in texture to celery, but have a pleasantly tart flavor and are often used in cooking. Chemically, rhubarb is most similar to apple.

Only the stems of rhubarb are edible. The leaves should not be eaten (even by pets) because they contain high levels of oxalic acid and toxins that can cause nausea and vomiting.

Historically, rhubarb is native to Asia (China and Mongolia). It grows best in cool climates and in the dark: without access to light (which stimulates photosynthesis), rhubarb stalks grow faster, allowing for an early harvest. Rhubarb has a sweeter flavor because most of the glucose remains in the stem rather than being used to grow inedible leaves.

Rhubarb can grow to a height of 90 centimeters, although on store shelves you will usually find stems only 25-30 centimeters long. Interestingly, although rhubarb is classified as a vegetable, it is most often used in sweet dishes (because it is even more delicious when cooked with sugar).

Rhubarb Varieties

There are over 30 varieties of rhubarb. They all differ in color, flavor, sweetness, ripening time, and use. Here are the most popular culinary varieties:

• Victoria – table variety, characterized by large stems of rich red color and sweetish flavor.
• Turkish – has red stems and a very tart flavor that is often used to create contrast in dishes.
• Raspberry – a variety with bright pink stems, has a delicate flavor and is used in the preparation of jams and sauces.

By the way, red stems of rhubarb do not necessarily indicate its ripeness. Often the color is simply a distinguishing feature of some varieties. It is believed that rhubarb with green stems is sweeter and is grown in the dark (closed greenhouses), and red stems is tart and is grown in the open.

When the Rhubarb Season Begins

The fresh rhubarb season begins in early spring and lasts until late summer. The juiciest, most flavorful stalks hit store shelves in May and June. This is when rhubarb is at its tenderest and most nutritious.

Fresh rhubarb can almost always be found on store shelves in April, so it’s a great ingredient for Easter baking!

Keep in mind that rhubarb is only harvested once a year, so if you see it in the store, be sure to buy it. Look for straight, sturdy stems with no visible signs of insects, spoilage, or rot. Rhubarb will keep in the refrigerator for 2-3 weeks.

Benefits and Potential Harms of Rhubarb

Rhubarb is a treasure trove of nutrients. It is rich in vitamins A, C, and K, as well as calcium and potassium, making it an excellent product for maintaining heart and bone health. Due to its high antioxidant content, rhubarb helps strengthen the immune system, improve skin health, and normalize digestion. Rhubarb is also high in fiber, which helps normalize digestion.

However, rhubarb contains calcium oxalate – oxalic acid (not only the leaves, as mentioned above, but also the stem). If consumed in large quantities, it can cause kidney or urinary system problems, especially if you are already not doing well with them. In such cases, rhubarb consumption should be limited.

Nutritional Value of Rhubarb

Rhubarb is a low-calorie product, containing only about 21 calories per 100 grams.

Nutritional values per 100 grams:

• Fats – 0.2 g;
• Carbohydrates – 4.5 g;
• Protein – 0.9 g;
• Sodium – 4 mg;
• Potassium – 288 mg;
• Calcium – 88 mg;
• Iron – 0.2 mg;
• Dietary fiber – 1.8 g.

What to Cook with Rhubarb

Rhubarb is best used in cooking:

• Pies and cakes. The classic version is a rhubarb upside-down cake with a crispy crust on the sides;
• Compotes and juices;
• Jams and marmalades;
• Sauces for meat dishes.

Here are some of my favorite recipes.

1. Classic Rhubarb Pie

Ingredients:

• 500 g rhubarb;
• 200 g sugar;
• 300 g flour;
• 150 g butter;
• 2 eggs;
• 1 bag of vanilla;
• 1 teaspoon yeast;
• a pinch of salt.

Cooking instructions:

1. Preheat the oven to 180°C / 355°F. Take a baking dish, grease it with oil and sprinkle it with flour.
2. Wash the rhubarb, remove the rough parts, cut into small pieces and place in a bowl. Sprinkle 100g of sugar over it, mix a little and let it rest for 10 minutes.
3. In a large bowl, mix together the flour, baking powder and salt. Add the butter and rub together until crumbly.
4. In a separate bowl, beat the eggs with the remaining 100g sugar and vanilla. Add this mixture to the flour and butter and knead to form a dough.
5. Set aside 1/3 of the dough. Spread the rest of the dough on the bottom of the baking pan, making a small rim.
6. Place the rhubarb on top. Spread the rest of the dough on top by cutting it into small pieces (ideally cut into strips and lay crosswise).
7. Bake in a preheated oven for about 35-40 minutes until golden brown. Allow to cool slightly before serving.

2. Rhubarb Drink

Rhubarb goes well with strawberries, raspberries or black currants. I recommend adding them to this drink if you have the opportunity.

Ingredients:

• 500 grams of rhubarb;
• 1 liter of water;
• 200g sugar (you can use more);
• half a lemon;
• some vanilla or cinnamon (optional).

Cooking instructions:

1. Wash and cut the rhubarb into 2-3 cm pieces.
2. Bring the water to a boil in a saucepan. Add the sugar and stir until dissolved.
3. Add the rhubarb to the boiling water and cook over medium heat for 10-15 minutes (until soft).
4. Add a few slices of lemon and vanilla or cinnamon to taste.
5. Allow to cool slightly and serve chilled.

3. Rhubarb Jam

Ingredients:

• 1 kg of rhubarb;
• 800 grams sugar;
• 1 bag gelatin (or 1 teaspoon pectin);
• juice of 1 lemon.

Cooking instructions:

1. Wash and chop the rhubarb.
2. In a large saucepan, mix the rhubarb with the sugar and let it sit for 1-2 hours so that the rhubarb juice can form.
3. Place the saucepan over medium heat and bring to a boil, stirring occasionally.
4. When it comes to a boil, add the lemon juice and continue to simmer for about 30-40 minutes, until the rhubarb is completely softened.
5. Add gelatin or pectin (according to package directions) and stir well.
6. Pour hot jam into sterilized jars and seal tightly with lids. Allow to cool and store in a cool place.