Grocery
Fresh Rhubarb Stalks
What it is
This is a bunch of fresh rhubarb stalks. Rhubarb is a plant that is often used as a fruit in cooking, even though it is botanically a vegetable. The stalks are typically a vibrant red or pink color, though some varieties can be green. It has a distinct tart and tangy flavor that makes it a popular choice for desserts and preserves. The leaves of the rhubarb plant are not edible and should be discarded.
How people cook with it
Rhubarb is most commonly cooked down to mellow its tartness. It pairs wonderfully with sweet ingredients.
- Baked into pies and crumbles
- Stewed for compotes
- Made into jams and jellies
- Infused into beverages
To prepare rhubarb, first trim off the ends of the stalks. Remove any tough outer strings by peeling them down the length of the stalk, similar to how you might prepare celery. Cut the stalks into desired lengths, usually about one inch for cooking. Rhubarb softens considerably when cooked and releases a lot of liquid. It is often combined with sugar and other flavorings like ginger or vanilla to balance its natural tartness. Cooking times will vary depending on the preparation method, but it generally breaks down into a soft, saucy consistency.
How it differs from similar foods
Unlike most fruits, rhubarb is intensely tart and requires added sugar for palatability. Its fibrous texture also softens significantly with cooking, becoming jam-like. The vibrant color of some varieties contributes to the visual appeal of dishes.
Who it is for
Home cooks looking to create seasonal desserts and preserves will find rhubarb a versatile ingredient.
How to keep the rest
Store fresh rhubarb in the refrigerator, loosely wrapped in plastic or in a plastic bag. It is best used within a week of purchase to maintain its crispness and flavor. Avoid washing it until just before you are ready to use it.