Learn what to do with rhubarb: how to clean it, store it, and preserve it. And how to use it in cooking and baking. Lots of rhubarb recipes, either sweet or savory; this plant is incredibly delicious and versatile.
Have you ever wondered what to do with rhubarb? Are you stuck with baking the exact cake over and over again? Here you will learn everything there is to know about cooking, baking, or preserving rhubarb.
And just in case you are wondering what kind of cake I bake repeatedly, it's this simple and comforting Rhubarb Crumb Cake.
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What is rhubarb?
Rhubarb is a herbaceous perennial thriving in cooler climates. Around the 18th century, it began to be grown as a vegetable, especially in England and Scandinavia.
Rhubarb stalks can be pink, green with pink streaks, or entirely green. Many recipe images show vibrant pink desserts, but the ones on this blog are mostly green.
Botanically, rhubarb is a vegetable - it has roots, stalks, and leaves, unlike fruit, which typically contains seeds.
Is rhubarb poisonous?
Only the stalks of rhubarb are edible - the leaves are poisonous. They contain oxalic acid, which is toxic to humans and animals. Eating large amounts could lead to stomach pain, nausea, diarrhea, and vomiting.
Season
The plant has a short season in spring; try to make the most of it! Depending on where you live, you can pick it between April and the end of June.
How to pick rhubarb?
Choose firm, upright, glossy stalks with fresh-looking leaves. To harvest, grab a stalk near the base, twist gently to the side, and pull - it should come off easily. Discard the leaves.
The ideal length is 10–12 inches (25–30 cm), but larger stalks are fine if they’re still crisp and fresh. While rhubarb can be picked into the fall, it’s best to stop by late June or early July so the plant can store energy for the next growing season.
How to prepare it?
Discard the leaves - they're poisonous! Snap off the root ends; they may feel a bit slimy, but you’ll throw them out anyway.
Rinse the stalks well under running water and pat them dry. Chop as needed for your recipe. If the stalks are wide, halve them lengthwise first.
Peeling isn’t usually necessary unless the stalks are very large or the skin is damaged - just trim any blemishes with a small knife.
How to store it?
You can store the uncut stems in the crisp drawer of the refrigerator. Or chop the plant first and store it in airtight containers in the fridge. It will keep for up to 4 days.
Drinks
Rhubarb Syrup - Serve with sparkling water or add it to other drinks, like sparkling wine, gin, vodka, and so on.
How to Cook with Rhubarb?
Rhubarb is an incredibly versatile plant when it comes to cooking. You can use it like you would any other fruit and make desserts and cakes. Or you can cook savory rhubarb dishes.
Cooking rhubarb in a savory way
Use the stalks to make soups, stews, curries, and so on. You can even add raw pieces to salads.
Rhubarb desserts
Rhubarb Crisp with Apples and Oatmeal
Filling for Creme fraiche crepes
Nigella Lawson’s Baked Rhubarb Custard
If you love rhubarb as much as we do, do give some of these recipes a try; you will not be disappointed. And I would love to hear some feedback!
Roxanne says
Hi - I’m not finding a recipe for the rhubarb and ginger jam.
Thank you
Adina says
Hi Roxanne.
Rhubarb and Ginger Jam (Bonus Recipe)
1 kg/ 2 lbs chopped rhubarb
1 kg/ 2 lbs granulated sugar
2 tablespoons fresh grated ginger
2 tablespoons chopped crystallized ginger, optional
2 tablespoons fresh lemon juice
Macerate: Clean and chop the rhubarb. Place in a bowl, add sugar, both types of ginger and lemon juice. Cover with a towel and let stand for about 2 hours.
Preparations: Sterilize the jars, set aside, upside-down on a clean kitchen towel. Place a saucer in the freezer; you will need it to see if the jam is set.
Cook: Pour the contents of the bowl in a large pot and bring to a boil while often stirring to help dissolve the sugar. Once the mixture comes to a full boil, continue cooking while stirring until the rhubarb is tender and the jam is set. It should take between 12 and 20 minutes, depending mainly on the size of the pot and the heat. The wider the pot, the faster the jam will set.
Check: Remove from the heat. Drop a few drops of the jam on the saucer you had in the freezer. Leave them for about 20-30 seconds, then push with your finger; the jam should wrinkle. If it doesn’t, cook it for about 2 more minutes than check again.
Store: Pour the jam into the sterilized jars (jam funnel) and seal. Leave to cool entirely without moving.
It’s nice, but if you don’t have it, leave it out.
mjskitchen says
Was hoping for a bumper crop of rhubarb this year, but the high heat hit early and it just couldn't handle. Got enough for a cobbler, but sure wanted to try my hand at a jam. May be next year. Great ideas for rhubard.
Sally E Bergman says
I make rhubarb bbq sauce and can it
Adina says
It sounds delicious, I should try that too.