«
»

Bittersweet: On Rhubarb

by · June 11th, 2009
Farmer's Markets, Seasonality, Supermarkets, Vegetables

My rhubarb crumb cake

You know it’s spring in the northeast when you can find fresh rhubarb at your local farmers’ markets, food co-ops, and green grocers. This bitterly pungent, stringy plant, that is actually a relative of buckwheat, can be eaten cooked or raw. However, its leaves contain a poison, making just those lovely stalks edible for consumption. Because it has such a high oxalic acid content, eat rhubarb in moderation. Rhubarb is high in vitamins C and A, and in potassium. When buying rhubarb, many people tend towards the redder stalks, but you can choose any shade of color. Smaller stalks have a more tender flavor.

With such a bitter taste, rhubarb recipes contain lots of sugar: rhubarb pie, rhubarb butterscotch sauce, rhubarb cakes and crisps, even strawberry-rhubarb blintzes. Before rhubarb season ends this year, try an old or new recipe! What rhubarb creations have you made? (I have some rhubarb in my fridge now, and would love to make something I haven’t tried before.)

Print This Post Print This Post

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

9 Responses to “Bittersweet: On Rhubarb”

  1. debby Says:
    June 11th, 2009 at 2:11 pm

    I stopped at a farmstand Tuesday that not only had rhubarb, but their own raw honey as well! I cooked them together (with a little water) for a wholly local fruit compote/ice cream topping.

  2. Avigail Says:
    June 11th, 2009 at 3:36 pm

    I topped my blintzes with rhubarb this year – it was amazing.

  3. Alana Says:
    June 11th, 2009 at 5:38 pm

    I just recently made rhubarb cupcakes from a recipe in the Martha Stewart’s new Cupcakes book. In addition to the standard crumbles, pies, etc., I’ve also made rhubarb sorbet and margaritas–just use a rhubarb-infused simple syrup to sweeten your drink of choice.

  4. Naomi Says:
    June 11th, 2009 at 7:19 pm

    I made the red lentils with rhubarb from Mark Bittman’s How To Cook Everything Vegetarian, and it was amazing. It’s nice to find ways to use rhubarb that don’t involve any sugar or other sweetener, because my instinct is always dessert – strawberry-rhubarb pie, rhubarb-kumquat compote, whatever, but dessert.

  5. Rabbi Shmuel Says:
    June 12th, 2009 at 9:58 am

    An old VT recipe – cut off the stalks – make rhubarb maple crisp (to die for!)or whatever – take the leaves and boil them in water – use the spray as bug spray for the horses – wash pot well:)

    gut shabbos

  6. hanna Says:
    June 13th, 2009 at 7:46 am

    Here (in Scandinavia) we have lots and lots of rhubarb during the summer! As a child I used to eat the stalks raw and fresh, dipped in sugar. So I don’t think they have to be cooked… Rhubarb-pie is a classic, and they also make great lemonade! Chutney is also good, with added sugar, ginger, chili and onions.

  7. Lisa Fine Says:
    June 14th, 2009 at 7:40 am

    Thanks for your comments, everyone! I ended up making rhubarb cupcakes and stewed rhubarb.

    Hanna – My mistake! Rhubarb can be eaten raw, so I will correct that.

  8. Delilah Says:
    June 14th, 2009 at 7:49 pm

    I just harvested my rhubarb plant which yielded about 3.5 ounces. I made a strawberry rhubarb crisp, to which I also added half an apple. I made the topping from oats and almond flour. I love making crisps. It is the type of baking that is more like savory cooking – experimenting is okay.

Leave a Reply