H-E-B · 16 oz
Fresh Rhubarb Stalks
What it is
This is a bunch of fresh rhubarb stalks, a tart and tangy vegetable often used in sweet preparations. Its vibrant red color comes from the stalks, while the leaves are inedible and should be discarded. Rhubarb has a distinctively sour flavor that pairs well with sugar and other fruits, making it a popular choice for desserts and preserves. It is typically sold in bunches and is a seasonal item, often appearing in spring and early summer.
How people cook with it
Rhubarb is a versatile ingredient that can be cooked down into various dishes. Its tartness balances sweetness beautifully.
- Sweet pies
- Jams and jellies
- Compotes
- Savory sauces
Begin by washing the rhubarb stalks thoroughly. Trim off the ends and remove any tough outer strings if present. Cut the stalks into desired lengths, usually about one inch. Rhubarb is almost always cooked before consumption. It can be simmered with sugar and other flavorings like ginger or vanilla to create a sweet filling for pies or a topping for yogurt and ice cream. It also works well in baked goods like crumbles and muffins, where its tartness cuts through the richness.
How it differs from similar foods
Unlike fruits, rhubarb is botanically a vegetable. Its intense sourness requires added sugar for most applications, whereas many fruits offer a natural sweetness. The texture also softens considerably when cooked, becoming tender and slightly fibrous.
Who it is for
Home bakers and cooks who enjoy creating seasonal desserts and preserves will find this ingredient useful.
How to keep the rest
To store fresh rhubarb, wrap the stalks loosely in plastic wrap or place them in a plastic bag. Keep them in the crisper drawer of your refrigerator. It is best to use rhubarb within a week of purchase for optimal freshness and flavor.