What is
Rhubarb?

Rhubarb is a unique vegetable that is often used in desserts due to its tart flavor. It is characterized by its thick, celery-like stalks which can be green or red in color, depending on the specific variety. Although technically a vegetable, it is most commonly associated with fruit dishes and is often cooked down with sugar to create jams, pies, and other sweet treats.

Origins & History

Rhubarb has a long history, dating back to ancient China where it was used for medicinal purposes. It made its way to Europe via the Silk Road, and by the 18th century, it became popular in British and American cooking, especially in desserts like rhubarb pie. The plant thrives in temperate regions and is often a staple in home gardens during its growing season in spring and early summer.

Taste & Texture

Rhubarb has a tart and tangy flavor, often described as similar to that of green apples when raw. When cooked, especially with added sugar, it becomes sweeter while still retaining a slight tartness that adds depth to desserts.

Ingredients

Rhubarb stalks

The edible part of the plant, typically thick and fibrous, often used in sweet preparations and needs to be cooked before consumption.

Sugar

Commonly added to rhubarb to counterbalance its tartness, sugar helps to create a balance of flavors in dishes.

Water

Often used in cooking rhubarb to help it soften and release its juices.

Cinnamon

A common spice added to enhance the flavor of rhubarb dishes, particularly in pies and compotes.