It’s Not Just for Pie! New Ways to Use Rhubarb

Rhubarb originated in Asia, migrated to Europe in the 1600s, and went transatlantic to the USA not long after that. It likes to grow in cooler climates where temperatures fall into freezing during winter and hesitate to overheat in the winter.

It’s an amazing perennial vegetable famed for its tart stems (the rest of the plant is toxic) that pair wonderfully with strawberries. The duo is beloved as a winning pie combination, and often we don’t hear of rhubarb outside of its relationship with strawberries.

But, there are other ways to use it, and its one-of-a-kind flavor makes for memorable dishes that can wow guests, friends, and family. Before we move on to that, let’s have a look at growing rhubarb at home.

Growing Rhubarb at Home

Though rhubarb plants can tolerate partial shade, they are most productive when they can get a bit more sunshine. They are also heavy feeders that like a lot of organic matter in the soil, and they need good drainage to avoid rotting.

Rhubarb crowns (root balls) can be planted in late fall or, more likely, early spring, and they might need a couple of years to grow before harvesting from them. The plants can become enormous, spreading six feet across and reaching up to two or three feet.

Aesthetically, it looks a bit like a giant chard plant. The stems have a celery-like structure to them, and the leaves are enormous with ruffled edges. Rhubarb is attractive, particularly the varieties with red stems, and it can easily fit into an ornamental garden bed.

It’s important to remember that, because this is a perennial that lives 10-plus years, it’s going to occupy the space where it’s planted for some time to come. It’s probably best to keep it from taking up too much of a small veggie plot or raised bed.

Cooking with Rhubarb

While rhubarb behaves nicely with strawberries (and amazingly they are ready to harvest at about the same time), those tart stems are more versatile and can find their way into all sorts of dishes.

Again, for those less familiar with using rhubarb, only the stems are edible. Those large, luscious leaves have dangerously high levels of oxalic acid that will not sit well with you. Stick to the stems.

• Rhubarb makes great sweets. Its tart flavor shines against something sweeter. Aside from pies, it can be comfortable in crumbles (Rhubarb and Amaretto Crumble), cake (Rhubarb Cherry Cake), cheesecake (Strawberry Rhubarb Cheesecake), and even ice cream (Rhubarb and Lemon Ice Cream).
• With sweet treats in mind, rhubarb can work wonders on the breakfast table as well. Delicious breakfast favorites like muffins (Banana Rhubarb Peach Muffins) and scones (Coconut Rhubarb Scones with Fresh Strawberry Glaze). Otherwise, there are tons of rhubarb jam recipes, including the slightly daring Banana Rhubarb Jam. Just spread it on toast or a hot biscuit.
• That’s not to say rhubarb doesn’t have a place in savory dishes. It can play a role in sweet-and-sour recipes like this Rhubarb-Marinated Tofu Steak. It makes phenomenal Rhubarb Chutney to go with Indian curry dishes. Or, it can be blended into a dressing for a delicious spinach salad, utilized in marinades, or incorporated into inventive barbecue sauces.
• While we are at it, why not just complete the meal with a rhubarb beverage? Rhubarb can be tossed into green smoothies/juices and fruit smoothies/juices. It can also be made into a sweet syrup to combine with water or sparkling water. Rhubarb can also feature in unique cocktails (perfect for sours) or even be used to infuse gin or vodka.

Get Creative with Rhubarb

The more familiar this ingredient becomes the more inventive you can become. The above recipes are a great toe-in-the-water as to how to play with rhubarb. And, you’ll need it because, once that rhubarb plant starts to produce, it can be a challenge to keep up with it.

Related Content:

• All About Rhubarb: How to Select, Prepare, and Store It
• 10 Plant-Based Rhubarb Recipes
• 15 Homemade Dairy-Free Strawberry and Rhubarb Desserts!
• No Churn Strawberry Rhubarb Ice Cream [Vegan, Gluten-Free]
• Raspberry and Rhubarb Panna Cotta [Vegan]

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