Read on for a guide to rhubarb! This roundup includes sweet and savory drinks, snacks, main meals, & desserts.
The Recipe List:
Made with just a few simple ingredients, this drinking vinegar is a fresh, tart, and bright addition to many beverages (alcoholic or non).
Brown Butter Rhubarb Crumble
This recipe is tart, sweet, and slightly spiced with notes of cinnamon and cardamom. Flexible enough for a weeknight dessert, this customizable crisp recipe is a guaranteed crowd pleaser! A dish that is naturally vegan with gluten-free options.
Strawberry Rhubarb Margaritas
These cocktails are a perfect celebration of summer! They’re made with an infused simple syrup, tequila (or mezcal) and some fresh orange juice. Easily made nonalcoholic as well!
Tessellated Rhubarb Almond Cake
Turn your dessert into art! This recipe includes a step-by-step guide to creating a perfect rhubarb design (along with a video). Tart rhubarb atop crunchy almond cake, this is an ideal summer dessert that’s surprisingly easy to make!
Rhubarb is a perennial plant with long pink/red stems (petioles) and large green leaves. Though not related to celery, it has a similarly thick texture.
It is technically a vegetable, though is often used like a fruit for various culinary creations (such as in pies and sweetened crumbles). It can also be pickled, mixed with fruit juice, and added in cocktails.
Rhubarb has as astringent, tart, and vegetal taste. For this reason, it is often stewed with sugar to sweeten. The texture of the stalks is similar to a fibrous celery, though it is more dense. It is not recommended to consume raw, as it is very tough.
No, rhubarb leaves contain oxalic acid and are not edible. When purchased in the store or at the market, the leaves have already been sliced off so this is not a concern for most people.
Nearly half of all rhubarb grown in the United States hails from the Pacific Northwest, where is is harvested in late spring and early summer.
Yes! This is a great way to prolong its availability. To freeze rhubarb, peel the stalks and slice into 1 inch strips. Lay flat on a small tray and freeze. Once frozen, pour into a bag and freeze for up to 6 months.