FRESH & IN SEASON

New ways to enjoy rhubarb's tart and tangy flavor.

Peak Season: April-September

"Mama's little baby loves rhubarb, rhubarb... Beebopareebop Rhubarb Pie."
—Garrison Keillor, A Prairie Home Companion

Tart and tangy rhubarb has flourished in America for two centuries, although it is native to Asia where as early as 2700 B.C. it was used medicinally. Rhubarb thrives in cool weather and it’s one of the first plants to mature each year. Prime time for rhubarb is April through September.

High levels of oxalic acid render rhubarb’s leaves inedible; it’s the plant’s thin stalks that are prized for their tangy flavor. To balance its unique sour taste and astringency, rhubarb is usually enjoyed along with something sweet—think strawberries.

Rhubarb is often called “pie plant” in the U.S. because it’s so closely identified with strawberry-rhubarb pie. As it turns out, Americans love this delicious duo so much that the pastry-wrapped treat has its own “holiday.” June 9 is National Strawberry Rhubarb Pie Day. Celebrate by savoring EatingWell’s Strawberry-Rhubarb Tart.

Healthy Rhubarb Recipes to Try:

Chunky Apple-Rhubarb Sauce with Dried Cranberries
Duck & Strawberry Salad with Rhubarb Dressing
Meringue-Topped Strawberries & Rhubarb
Pork Tenderloin with Sweet Onion-Rhubarb Sauce
Rhubarb Crisp
Rhubarb-Orange Crepes
Rhubarb Upside-Down Cake
Rhubarb-Vanilla Compote
Rhubarb Waffles with Rhubarb Sauce
Spice-Rubbed Game Hens with Rhubarb-Date Chutney
Strawberry-Rhubarb Bread Pudding
Strawberry-Rhubarb Strudel

 

What You Get

Low in calories and full of fiber, potassium and vitamin C, rhubarb also contains catechin, a flavonol that may contribute to heart health.

 

Rhubarb Tips

Shopping

• The two most commonly found varieties of rhubarb are Victoria, characterized by a green stalk with red shading, and Cherry, as red as the name suggests. One might assume that the red stalks are sweeter, but some of the greener varieties actually have higher sugar contents.
• Look for bright, crisp stalks with minimal pitting, dryness and other visible damage.

Storage

• Rhubarb, like other leafy green plants, is highly perishable and susceptible to water loss, so extended storage is unfortunately not possible. Keep it under refrigeration for a week or two if you want to use it fresh, or freeze it if you want to have the summer taste all through the year.
• You can freeze rhubarb raw, or blanch the stalks in boiling water for 1 minute and chill thoroughly before packing and freezing.
• Freeze in a plastic freezer bag or airtight container, leaving an inch of empty space at the top of the container.

Learn More:

• Find more recipes for spring fruits and vegetables.
• Strawberries and Rhubarb: Perfect Together