Did You Know?
Low in calories—and carbs—and virtually fat-free.
Rhubarb is so hearty, one plant can live more than fifteen years and easily produce enough for an entire family.
A native of China, rhubarb’s celery-like stalks have been used for several thousand years in medicinal treatments.
Its shiny stalks are completely edible, but its ruffled green leaves are poisonous and should not be consumed.
- Usually sold in bunches or bags, rhubarb typically appears in grocery stores and farmer’s markets from April through June.
- Ensure freshness by selecting stalks that are firm and glossy—not thin or limp.
- Although red-stemmed rhubarb is more popular, green heirloom varieties are often sweeter.
- Rhubarb is also available in the frozen aisle of your supermarket, already chopped, for your convenience.
- Rhubarb will keep for up to three weeks in the fridge. Leave stalks whole and don’t rinse them before wrapping them in plastic and storing.
- To freeze rhubarb, rinse and either chop it up or leave the stalks whole before placing in a plastic storage bag.
- After removing and discarding the leaves, rinse the stalk and trim the root.
- No need to peel rhubarb, ESPECIALLY if you want to impart its gorgeous ruby hue into your dish.
- Due to its acidic nature, rhubarb should not be cooked in an aluminum pot, which would turn the veggie—and the pot—black.
Rhubarb is nicknamed the “pie plant” for good reason. When sweetened generously with sugar, brightened with lemon, and baked into all manner of crisps, crumbles and cakes, this humble stalk mellows into something soft, rich and quintessentially spring.
Rhubarb pairs well with other fruits, (think strawberries, blueberries, lemon and cherries), spices (cinnamon, cloves, ginger) and nuts (pecan, almonds, pecans).