How Did Rhubarb Become So Popular?
Rhubarb has been used in Asia as a medicinal plant for thousands of years.
In the late 18th century, Europeans and Americans began using rhubarb in tarts and pies.
Credit: Brie Passano
Its popularity took off as sugar became more affordable and available.
Research has suggested that anthocyanins may have anti-cancer benefits.
What Is Rhubarb?
Credit: Andy Lyons
However, as a member of the buckwheat family, rhubarb is a vegetable.
Two types of rhubarb make their way into markets: Hothouse and field-grown rhubarb varieties.
Out of season, you’ll be hard-pressed to find rhubarb outside the frozen aisle.
Credit: Blaine Moats
It’s a farmers market favorite from April to June.
Is Rhubarb Toxic?
Rhubarb stalksboth raw and cookedare safe to eat.
Credit: Kritsada Panichgul
When Is Rhubarb in Season?
Hothouse rhubarb is available year-round in some markets.
However, field-grown rhubarb is available from February through June, with a peak season of April through June.
Credit: Jason Donnelly
you might always find frozen rhubarb in the freezer section of grocery stores when you’re in a pinch.
How to Choose Rhubarb
Look for crisp stalks that are firm and tender.
Avoid rhubarb stalks that look wilted, feel woody, or are very thick.
For the tenderest, sweetest stalks, look for firm young stalks that are less than 2 inches wide.
How to Prepare Rhubarb
Before cooking, trim the stalks at the top and bottom.
As mentioned above, discard any leaves because they’re toxic.
You might need to peel them to make them tastier.
Test Kitchen Tip:Yes, you might eat rhubarb raw; just avoid the toxic leaves.
Here’s how to prepare rhubarb and freeze it step-by-step.
Step 1: Clean
Discard leaves and woody ends.
Wash rhubarb with cool tap water, but do not soak.
Step 2: Cut
Arrange the stalks parallel on a cutting board.
Step 3: Blanch (optional)
Fill your sink or a large container with ice water.
Then fill a large pot with water, using 1 gallon of water per 1 pound of prepared rhubarb.
Bring the pot of water to boiling.
Add prepared rhubarb to the boiling water and cover.
When theblanching timeis complete, use a slotted spoon to remove the rhubarb from the boiling water.
Immediately plunge the rhubarb into the ice water.
Chill for 1 minute (2 minutes for high-altitude cooking) and drain.
However, if you’ll use the rhubarb sooner, you’re free to skip this step.
Rhubarb: The Pie Plant.
University of Missouri Plant Science & Technology.
Health Benefits of Rhubarb.
American Institute for Cancer Research.
4 unexpected ways to improve your cooking with rhubarb the trendy ingredient chefs cant get enough of.Womens Health.
Are rhubarb leaves toxic?
Oregon State University Extension Service.
Growing Rhubarb in Iowa.
Iowa State University Extension and Outreach.
