Rhubarb
Estimated Inventory, 20 lbs : 0
Description/Taste
Rhubarb stalks vary in size depending on maturity and growing conditions, averaging 10 to 40 centimeters in length and 2 to 5 centimeters in diameter. The stalks are long and slender, featuring one indented, flattened side and one curved side. There are many varieties of Rhubarb cultivated worldwide, each with stalks found in variegated shades of red, pink, and green. The stalks have a firm, taut, striated, and slightly textured feel, with a dense, crisp, and aqueous interior. Rhubarb stalks are snappy, chewy, and succulent and are edible raw or cooked. Fresh Rhubarb has a tart, tangy, subtly sweet, green, and vegetal taste. When cooked with sweeteners, they develop a citrusy tang and contribute a pleasant acidity, while the consistency becomes soft and tender. Note that only the stalks should be consumed. Rhubarb leaves are toxic and should never be eaten due to their high oxalic acid content.
Seasons/Availability
Rhubarb is grown in hothouses and in open fields, extending its availability. Hothouse Rhubarb typically arrives in markets in the early spring, before open-field plants, which appear in the mid-to-late spring, and the stalks are harvested through the late summer. Some growing regions may also have extended seasons, depending on cultivation conditions.
Current Facts
Rhubarb, botanically a part of the Rheum genus, is an herbaceous, perennial plant belonging to the Polygonaceae family. There are many species classified as Rhubarb worldwide, and common species include Rheum rhabarbarum, Rheum palmatum, and Rheum x hybridum, which encompasses hybrid varieties. Rhubarb is an ancient crop, traditionally used for medicinal purposes in Asia. Over time, it spread worldwide and was selectively bred to create plants suited for culinary use. Rhubarb is primarily viewed today as a culinary ingredient, and the stalks are the most commonly used part of the plant. The plants are among the first spring crops to arrive in markets and are welcomed for their versatility. Botanically, Rhubarb is a vegetable, but it is often cooked with sweeteners like fruit for baked goods, earning it the nickname “Pie Plant.” Rhubarb is utilized worldwide in a wide array of savory and sweet culinary preparations.
Nutritional Value
Rhubarb is a source of fiber to aid digestion and contains vitamins A, B, C, and K, which strengthen the immune system, contribute to energy production, maintain healthy organs, and aid faster wound healing. Rhubarb stalks also provide varying amounts of minerals, such as manganese, iron, potassium, phosphorus, calcium, copper, and magnesium. These minerals help the body maintain fluid levels, build red blood cells, support bone and tooth development, and control nerve functions. The pigmentation of the stalks indicates the presence of anthocyanins, which have antioxidant properties that help protect overall bodily health and reduce inflammation. Throughout history, Rhubarb has been used in natural medicines in Asia, particularly in Traditional Chinese Medicine and Ayurveda. The roots and stalks are ingredients in treatments for gastrointestinal health and skin conditions, as they contain anti-inflammatory and antibacterial properties. Elements of plants are also used to relieve constipation, as they act as natural laxatives.
Applications
Rhubarb has a tart, tangy, and vegetal taste suited for fresh and cooked culinary preparations. It is important to note that only the stalks are consumed, and the leaves should never be eaten. Rhubarb stalks can be peeled or unpeeled, but when eaten raw, peeling is recommended for a more tender texture. Raw Rhubarb can be consumed as a fresh snack and is popularly dipped in sugar for a sweeter taste. Rhubarb can also be diced and made into kimchi, pickled as a tangy bite, or incorporated into vinaigrettes, sauces, and dips. In addition to slicing raw Rhubarb, the stalks can be blended or pureed into a liquid for flavoring beverages like lemonade, cocktails, smoothies, and juices. Rhubarb is well known for its use in cooked preparations, and when heated, the stalks do not need to be peeled. Chefs should be aware that cooking stalks in copper, iron, or aluminum pans may cause them to discolor and turn brown. Rhubarb is popularly simmered, poached, pan-fried, and baked worldwide. Sweet preparations include adding the stalks to pies, cakes, crumbles, cobblers, and other baked goods. The stalk’s tart flavor shines with strawberries and sugar, a combination also found in homemade sorbets, jams, and syrups. Try adding cooked Rhubarb to softened butter with orange zest to create a flavorful spread. The stalks also complement savory dishes and are added to soups, stews, and curries. Savory dishes include baked brie with Rhubarb and mushrooms, focaccia, fried rice, and sauces for roasted meats. Rhubarb pairs well with flavorings like ginger, fennel, honey, and lavender, spices such as cloves, nutmeg, and cinnamon, and fruits like strawberries, coconut, sweet berries, and oranges. Fresh Rhubarb stalks will keep for 1 to 2 weeks when stored unwashed, either upright in water and covered, or wrapped and refrigerated. Rhubarb can also be frozen, dried, and canned for extended use.
Ethnic/Cultural Info
In England, Rhubarb is famously grown using specialized methods to create stalks with sweeter, more tender consistency. The geographic region where this Rhubarb is grown is called the “Rhubarb Triangle,” a nine-mile-square area in Yorkshire, and growers in this area have custom-designed low-ceiling sheds to cultivate the plants in complete darkness. The practice of forcing Rhubarb in England is traced back to a story from the Chelsea Physic Garden in 1815. It is said that a bed of Rhubarb was accidentally covered in a mixture of soil and rubble. When the pile was later removed, forced Rhubarb plants were discovered in the soil, bearing tender, sweet stalks. These findings were noted in the Horticultural Society Journal, later inspiring growers in Yorkshire in the 1870s and 80s to begin forcing growing Rhubarb. Each year, Rhubarb crowns are left in chilly fields until the first frost, then uprooted and replanted in dark, heated sheds. The heat triggers the plant to grow, but without light, it is forced upwards, releasing sugars from its rhizome. This causes the stalks to become sweeter and remain tender, as they have limited energy during cultivation. In the sheds, Rhubarb can grow more than 2 to 3 centimeters per day, and when growers are in the sheds, the plants can be heard popping, stretching, and cracking. Growers harvest the stalks by candlelight to prevent them from changing, and each stalk is gently snapped by hand to avoid damaging the plant. Forced Rhubarb reached peak production in Yorkshire in the 1930s, and the region produced around ninety percent of the world’s forced Rhubarb for several years. During World War II, government regulations and a sugar shortage led the public to reduce their Rhubarb consumption. By the 1950s and 60s, forced Rhubarb had almost disappeared completely. Despite its decline, forced Rhubarb grown in Yorkshire was granted a Protected Designation of Origin in 2010, and an annual festival is held each year to celebrate the stalks. Both the origin label and festival have helped reinvigorate the forced Rhubarb industry, and the festival attracts both locals and tourists from around the world.
Geography/History
Rhubarb is believed to have originated in Asia, with possible sites in Siberia and China. While the exact history is unknown, parts of the Rhubarb plant have been utilized in Traditional Chinese Medicine since ancient times, and records have been found in various Chinese medicinal texts. Rhubarb was later carried from Asia to Europe along trade routes, notably the Silk Road, and was introduced into Ancient Greece and Rome, where it was also used medicinally. Rhubarb was primarily used as a medicine until the 18th century, when new hybrids were developed and successfully planted in Europe, expanding their use in kitchens. Many hybrids have also been created throughout history, making the various Rhubarb species challenging to classify and categorize. By the 19th century, Rhubarb was used in both sweet and savory dishes across Europe, and it was also cultivated in the United States as a culinary ingredient. Rhubarb reached its height of fame in the United States in the 1960s and 70s, but over time, it slowly decreased as global trade increased, creating greater diversity and buying power. Today, Rhubarb is grown worldwide and is still used as a medicinal and culinary ingredient. When in season, Rhubarb stalks are sold directly from growers, at farmers’ markets, through select retailers, and by wholesalers.
Recipe Ideas
Recipes that include Rhubarb. One
is easiest, three is harder.
Rhubarb for sale around the world shared on the Specialty Produce App
