Excited to show you how to cook rhubarb, I’m an expert chef. Rhubarb is a vegetable that can fit in many dishes, sweet or savory. I’ll guide you from picking and preparing it, to making great recipes like pies and jams. Rhubarb season is April to June, a perfect time to use its tart taste.
Have you ever wondered how to unlock the full potential of rhubarb in your cooking? This guide is for all cooking levels. It will help you with tips and recipes. Get ready to cook!
Key Takeaways
- Rhubarb is a versatile vegetable that can be used in a variety of sweet and savory dishes.
- The peak season for rhubarb is from April through June, so now is the perfect time to take advantage of this tart and flavorful ingredient.
- This guide will cover everything from selecting and preparing fresh rhubarb to sharing delicious rhubarb recipes like pies, crumbles, jams, and more.
- Rhubarb’s natural tartness can be balanced with the right amount of sweetener, such as sugar, honey, or maple syrup.
- Proper preparation and cooking techniques are essential to unlock the bright, tart, and unique flavor of rhubarb.
What is Rhubarb?
Rhubarb is not a fruit, it’s a vegetable in the buckwheat family. You eat the stalks, which can be green or red. But remember, the leaves are toxic. There are two types – hothouse and field-grown. Hothouse rhubarb you can get all year. Field-grown rhubarb is best from April to June, though you find it from February to June.
Different Varieties of Rhubarb
Different types of rhubarb have different looks. The Victoria kind is seen a lot. It has pink to red stalks and green leaves. The Macdonald type stands out with its deep red color. But, the color doesn’t change the taste much.
Hothouse Rhubarb
Hothouse rhubarb is less intense in taste and color. You can find it all year in some places. It’s grown in a special way indoors.
Field-Grown Rhubarb
Field-grown rhubarb is darker and more flavorful. It comes with deep red stalks. This rhubarb is best from April to June. Remember to enjoy it while it’s in season.
How to Select and Harvest Fresh Rhubarb
When you pick rhubarb at a market or store, choose stalks that are crisp and firm. Make sure they have no marks or bruises. Skip the ones that look wilted, woody, or too thick. These might not be as tasty. Opt for young, slim stalks under 2 inches wide for the perfect texture and taste.
Harvesting Rhubarb from Your Garden
In your garden, rhubarb is best harvested in the spring or early summer. Pull off the outer stalks with a gentle twist. Remember not to take more than one-third of the stalks at a time. Also, stop picking before mid-summer so the plant can keep growing. Remove the leaves and keep the stalks in the fridge for up to 3 days.
Rhubarb Variety | Stalk Color | Flavor Profile | Availability |
---|---|---|---|
Victoria | Pale pink to bright red | Tart and tangy | Year-round |
Macdonald | Deep red | Intense and robust | Spring to early summer |
Hothouse | Pale pink to light green | Mild and delicate | Available year-round |
Field-Grown | Dark red | Vibrant and flavorful | Spring to early summer |
Following these steps for fresh rhubarb means you get to savor the best flavors and textures. This great veggie has a lot to offer.
Preparing Rhubarb for Cooking
First, always take off the big green leaves before cooking with rhubarb. These leaves are not safe to eat because they have a poison called oxalic acid. Cut the top and bottom of the rhubarb stalks. Make sure to also remove any leaves or parts that look old or damaged.
Washing and Trimming Rhubarb Stalks
Next, wash the rhubarb stalks well under cool, running water. You can use a vegetable brush to help get rid of dirt. Cut off any parts that are hard to chew.
If it’s the middle of the summer, the rhubarb might be too tough. Then, you might need to peel the stalks for a better taste.
Can You Eat Rhubarb Raw?
Yes, you can eat rhubarb raw, but it’s key to leave out the leaves. The stalks are super sour, almost sour enough to pull your cheeks in! That’s why most folks like to cook rhubarb. Cooking it makes it less tart.
Freezing Rhubarb for Later Use
If you have a lot of fresh rhubarb, you can freeze it for later. First, cut off the leaves and chop the stalks. Cut them into small pieces, 1/2 to 1-inch long.
Next, boil a big pot of water. Then, blanch the rhubarb pieces in the water for 1 minute. If you live in the mountains, blanch for 2 minutes.
Quickly move the rhubarb to a bath of ice water. This stops the cooking. Then, drain the rhubarb and lay it flat on a baking sheet covered in parchment paper.
Put the rhubarb in the freezer. Let it freeze fast for 2-3 hours. After that, store the frozen rhubarb in bags or containers that seal well.
Storing Frozen Rhubarb
Frozen rhubarb can stay good for up to 1 year. Keep it in the freezer until you’re ready to cook with it. When you want to use it, thaw the rhubarb in the fridge. Then, use it in your recipes just like fresh rhubarb.
Stewed Rhubarb Recipe
Ingredients and Measurements
To make a simple stewed rhubarb, you’ll need:
- 6 cups (approximately 600g) of chopped rhubarb
- 1 cup (200g) of sugar
- 2 tablespoons (30ml) of water
- Optional: Pinch of cinnamon
Step-by-Step Instructions
1. In a large saucepan, mix the rhubarb, sugar, and water.
2. Cook them over medium-low heat. Stir often, about 15 minutes, until the mix gets soft and sweet.
3. If you like, mix in a little cinnamon for extra flavor.
4. Let it cool a bit. Then, enjoy your stewed rhubarb on top of ice cream or cake!
Roasted Rhubarb Recipe
Roasting rhubarb turns this sour veggie into a tasty addition. The slow process makes it sweet and soft. It’s great on its own or in dishes.
Ingredients and Measurements
Here’s what you need for this recipe:
- 1 pound (450g) of chopped rhubarb
- 1 cup (approximately 200g) of white sugar
Marinating and Baking Instructions
1. Start by heating your oven to 300°F (149°C).
2. Mix the rhubarb and sugar in a big bowl until it’s all covered.
3. Put the sugary rhubarb in a 9×5-inch dish and chill for at least 2 hours. This lets the sugar soak in.
4. Top the dish with parchment paper and cook for 20 minutes. The rhubarb should be soft and easy to poke with a fork.
5. Let the dish cool a bit before you serve it. Enjoy this roasted rhubarb by itself or in various meals.
How to Cook Rhubarb
Rhubarb can be cooked in many ways. You can stew, roast, bake, or simmer it in compotes or jams. Use sugar, honey, or maple syrup to balance its tart taste. Always remember to throw away the leaves because they’re toxic.
You can cut the stalks in different ways. This changes the texture and how you use it in recipes. By following basic methods, you can bring out rhubarb’s bright, tart flavor. Enjoy it in both desserts and main dishes.
Rhubarb Pie Recipe
To make a classic rhubarb pie, start with fresh, tart rhubarb. Mix in the right amount of sweetness. Follow this guide to wow your guests with a rhubarb dessert.
Ingredients and Measurements
For the perfect rhubarb pie, gather these ingredients:
- 6 cups (approximately 600g) of chopped rhubarb
- 3/4 cup (150g) of white sugar
- 1/3 cup (40g) of all-purpose flour
- A pinch of cinnamon
- 2 unbaked pie crusts
Preparing the Pie Filling
Start by mixing chopped rhubarb, sugar, flour, and cinnamon in a bowl. Gently stir until fully mixed. This coats the rhubarb well with the dry mixture.
Assembling and Baking the Pie
1. Put one pie crust in a 9-inch pie plate.
2. Add the rhubarb filling on top.
3. Cover with the second crust. Seal and crimp the edges for a pretty finish.
4. Bake the pie at 375°F (191°C) for 25 minutes. Then, remove the foil. Bake for 20-30 minutes more, until golden and bubbly.
5. Let the rhubarb pie cool on a rack. This lets the filling settle and the flavors blend perfectly.
Rhubarb Compote Recipe
For a tasty rhubarb compote, gather these ingredients:
- 7 cups (around 700g) of chopped rhubarb
- 1 cup (240ml) of honey (plus 1 tablespoon to taste)
- 1 teaspoon of grated ginger root (optional)
- 1/4 teaspoon of ground cardamom (optional)
- Pinch of salt
Cooking the Compote
Start by putting chopped rhubarb, honey, and any of the optional items in a pan. Add a pinch of salt too.
Cook on medium-high. Stir until it starts to simmer.
Then, lower the heat and cover. Stir sometimes for about 10-15 minutes until thick.
Taste it. Add more honey if you want it less tart.
Canning Instructions for Rhubarb Compote
For keeping the rhubarb compote longer:
- Boil jars and prepare four 8-ounce ones.
- Put the fresh compote in, leaving a bit of space at the top.
- Seal the jars. Boil them for 10 minutes.
- Let the jars cool. Check the lids to make sure they’re sealed well. They’ll last about a year like this.
Tips for Cooking with Rhubarb
Rhubarb is very tart, which some people might not like. To make it tasty, add the right amount of sweetener such as sugar or honey. Begin with a small amount of sweetener and add more as needed. Mixing rhubarb with fruits like strawberries can also enhance the taste.
Seasonal Availability of Rhubarb
Rhubarb is at its best from April to June, making it a seasonal ingredient. Since its season is short, enjoy fresh rhubarb when you can. If you have a lot, you can also freeze it for use later in pies and jams.
Creative Rhubarb Dish Ideas
Rhubarb works in sweet desserts but also in savory dishes. Use it in a pulled [pork] or [barbecue] sauce. You can also try making a [rhubarb salsa] for grilled [meats] or [fish]. It matches well with [pork], [chicken], and some [seafood].
Sweet Rhubarb Desserts
Rhubarb really shines in sweet treats. You’ve got the classic [rhubarb pie] for sure. Try it in [crumbles], [crisps], [cakes], and [muffins]. You can even make [jams] and [compotes] with it.
Rhubarb is also great in [tarts], [parfaits], and in drinks like [cocktails]. It turns [sweets] into something special.
Conclusion
Rhubarb is a unique vegetable that adds taste and color to many dishes. You can use it to make pies, compotes, and salsas. This guide helps you cook rhubarb like a pro chef. You’ll learn how to choose, prepare, and cook rhubarb the right way.
The rhubarb season is short but sweet. Use this time to try new dishes in your kitchen. Make stewed rhubarb, roast it, or add it to savory foods. Rhubarb will make your meals more fun and tasty.
Don’t miss the chance to use rhubarb in exciting ways. With some tips and creativity, you can make rhubarb the highlight of your meals. It’s a great way to surprise and delight your loved ones.
FAQ
What is rhubarb and what are its different varieties?
Rhubarb is a cool-looking veggie with colorful stalks. These stalks can be pale green or deep red. The Victoria and Macdonald types are the most common. They look different because of their stalk and leaf colors.
What is the difference between hothouse and field-grown rhubarb?
Hothouse rhubarb tastes milder and has less color. It’s available all year. Field-grown rhubarb is more colorful and has a stronger taste. You can only get it from April to June.
How do I select and harvest fresh rhubarb?
Choose rhubarb with firm, blemish-free stalks. Don’t pick ones that are very thick or look bad. Harvest by pulling the outer stalks before mid-summer.
Can I eat rhubarb raw?
Yes, raw rhubarb is edible. But it’s really sour. Most people prefer cooking it to make it less tart.
How can I freeze rhubarb for later use?
First, cut the leaves off, chop the stalks, and briefly boil them. Then, spread the pieces on a tray to freeze. After they’re frozen, put them in a sealed bag or container. This way, frozen rhubarb will last up to a year.
How do I make a simple stewed rhubarb?
To stew rhubarb, cook it with sugar and water until it softens. This takes about 15 minutes. You can also add a hint of cinnamon for extra flavor.
How do I make roasted rhubarb?
Mix rhubarb with sugar, let it sit in the fridge, then bake it. It bakes for 20 minutes at 300°F. It’s ready when it’s soft.
How do I make a classic rhubarb pie?
For pie, mix rhubarb with sugar, flour, and cinnamon. Fill a pie crust with the mix. Cover it with another crust. Then, cook it at 375°F. It should be golden and bubbly when done.
How do I make a rhubarb compote?
To make compote, simmer rhubarb with honey and spices until it thickens. Add ginger and cardamom for taste. Preserve it in jars.
How do I balance rhubarb’s tartness in my recipes?
To make rhubarb less sour, use sweeteners like sugar or honey. Add them little by little to suit your taste. Mixing rhubarb with sweet fruits can also help.
What are some creative ways to use rhubarb in my cooking?
Rhubarb is great in many dishes. It adds a twist to meat dishes or salsas. It’s also perfect for desserts, like cakes and cocktails.