Spring Ingredient Essentials: Rhubarb

Rhubarb, which has been used in Chinese medicine for thousands of years, first came to the States in the early 19th century. Known as the “pie plant,” this perennial is crisp and tart, making it a perfect addition in sweet dishes like pies, crumbles, jams and cakes. Rhubarb isn’t just tasty, it packs a nutritional punch of Vitamin C and Vitamin K. The ruby stalks are also high in fiber, which keeps you full and regular, as well as calcium. Keeping your bones healthy and your sweet tooth happy, what more could you ask for?

How do I pick the best rhubarb?

There are two types of rhubarb: traditional and hothouse. Traditional rhubarb has a thick green stalk with a mild, muted tartness. Hothouse rhubarb ranges in color from ruby to magenta and has a strong tart taste with slender stalks. The brighter the rhubarb the more intense its flavor.

Both traditional and hothouse rhubarb stalks should be dense with shiny, even skin. Stalks should be crisp and leaves, if attached, should look bright and fresh. Steer clear from wilting, withering or stalks that look rubbery. Note that the leaves are inedible because of their high oxalic acid content which is poisonous in large doses. The stalks, however, are deliciously edible!

What can I make with rhubarb?

Rhubarb lends itself perfectly to sweet recipes. Perfect in pies, cakes, trifles, crumbles and compotes, rhubarb is a versatile ingredient. Rhubarb mojito anyone? Savory dishes also benefit from rhubarb, which acts as a wonderful complement to roasted pork shoulder or braised pork tenderloins. If you can’t wait, munch on some raw rhubarb drizzled with agave. 

Preparation is easy. Wash and dry rhubarb, cut off the leaves, trim bottom of stalk and discard. While quickly slicing you may find that the fibrous skin is still intact. Don’t peel this off, as the skin is where rhubarb retains most of its tangy flavor and bright color.

And storage? Since rhubarb is a hearty stalk there isn’t much you need to do to keep it fresh. Wash the stalks, trim off the ends, chop off the leaves and transfer stalks to a loose plastic bag. Refrigerate your jewel-toned beauties until ready to use.

On the next page, you can get into the spirit of the season with four delicious rhubarb recipes…

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Rhubarb Margarita 

• 2 ounces Riazul Blanco Tequila
• 3 pieces rhubarb, cut in 3-inch pieces
• 1 1/2 ounces cherry puree
• 3/4 ounce agave nectar
• 1 1/2 ounces lime juice
• 1 3-inch piece of rhubarb

Get the full recipe. 

Rhubarb Coconut Upside Down Cake 

• 2 cups rhubarb, sliced
• zest of an orange
• 1 1/2 cups sugar
• 1 1/2 cups all purpose flour
• 1/2 cup pastry flour, whole wheat
• 1 teaspoon baking soda
• 1 cup coconut milk, canned
• 1 cup coconut oil, melted
• 1/4 cup vinegar, apple-cider
• 1 1/2 tablespoons vanilla extract

Get the full recipe. 

Rhubarb Mango Tart 

• 2 cups rhubarb, slice
• 1/2 cup sugar
• 1 cup diced mango
• 1 1/2 teaspoons corn starch
• 3/4 cup all purpose flour
• 1/4 cup pastry flour, whole wheat
• 1/2 cup butter, cubed
• 1/2 cup ice water

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Rhubarb Mojito 

• 2 cups of rhubarb, sliced thin
• 1/2 cup of granulated sugar
• 1/2 cup of water
• zest 1 orange
• 4 ounces rum, white
• 10 mint leaves, sliced
• 2 cups sparkling water
• 2 thin, 5 inch stalks of rhubarb

Get the full recipe.