Rhubarb

Rhubarb is a vegetable grown for its firm leaf stalks. Its flavour is distinctly tart and fresh, and is often softened with sugar or sweet fruit during preparation. Rhubarb can be stewed and used in compotes, cakes and desserts.

Botanical name: Rheum rhabarbarum
Plant family: Polygonaceae
Part used: leaf stalk
Native range: temperate Asia

Description

Rhubarb produces large leaves on long, fleshy stalks. Depending on the variety and growing conditions, the stalks may be green, pink or deep red. Colour alone does not indicate how tart a stalk will taste. In cooking, rhubarb is often treated as a fruit because of its use in sweet dishes, but the edible part is the leaf stalk of a perennial plant.

Dutch-grown rhubarb is mainly available in spring and early summer. Forced rhubarb is also grown: the plant produces shoots in darkness, resulting in more tender stalks that are often pink to red.

In the kitchen

Raw rhubarb is firm, crunchy and quite tart. When heated, the stalks soften quickly and break down with longer cooking. For compote, the stalks can be cut into pieces and stewed with a little liquid. To keep the pieces intact, cook them for less time and stir as little as possible.

Rhubarb pairs well with strawberries, apples, oranges, vanilla, ginger and cinnamon. Its fresh acidity also provides a contrast to creamy ingredients such as yoghurt, cream and custard. Ideally, add sugar to taste: the amount needed depends on the rhubarb and its intended use.

Storage & preparation

Keep fresh rhubarb refrigerated and prevent it from drying out. Limp stalks, pronounced discolouration or signs of spoilage indicate a loss of quality. For precut or packaged rhubarb, follow the storage instructions and use-by or best-before date on the label.

Always remove the leaves before preparation and use only the leaf stalks. Rhubarb leaves contain relatively high concentrations of oxalic acid and other substances and are not suitable for consumption. Wash the stalks thoroughly, trim the ends and remove any tough fibres if necessary. Young, tender stalks generally do not need peeling. Then cut the rhubarb into roughly equal-sized pieces for even cooking.