Overview

Garden rhubarb is a herbaceous perennial plant grown for its thick, fleshy leaf stalks (petioles). The stalks are tart and crisp, with a flavor that ranges from sharply sour to mildly astringent, and they turn tender when cooked. The leaves contain toxic levels of oxalic acid and are not consumed.

Origin and history

Rhubarb is native to Asia, with early documented medicinal use in China dating back thousands of years, where the dried root was used as a purgative [1]. It was introduced to Europe via the Silk Road and became a prized medicinal commodity in the 16th and 17th centuries. Culinary use of the stalks developed later, particularly in Britain, where forced rhubarb (grown in dark sheds to produce tender, pink stalks) became a specialty in the 19th century [2]. Garden rhubarb as known today is a hybrid complex involving several Rheum species, with Rheum rhabarbarum and Rheum × hybridum commonly cultivated.

Varieties and aliases

  • Forced rhubarb (grown in darkness, pale pink, tender)
  • Field-grown rhubarb (thicker stalks, more fibrous, deeper red or green)
  • Common culinary rhubarb (Rheum × hybridum)

Culinary uses

Rhubarb is almost always cooked and sweetened to balance its acidity. It is used in pies, crumbles, compotes, jams, and sauces. It pairs well with strawberries, ginger, orange, and vanilla. In savory contexts, it can be used in chutneys or as a souring agent in braised dishes. The stalks are typically chopped and stewed with sugar; the resulting compote is a common breakfast or dessert component in British and Northern European cuisines.

Cross-cuisine context

Rhubarb has no direct analogue in Mexican cuisine. Its sour, vegetal character is somewhat similar to the tartness of tomatillo (Physalis philadelphica) when cooked, but tomatillo is used green and savory, while rhubarb is sweetened and used in desserts.

Notes for cooks

  • Only the stalks are edible. The leaves are toxic and should be discarded.
  • Rhubarb freezes well. Chop raw stalks and freeze without blanching for later use in cooked dishes.
  • Color is not a reliable indicator of sweetness. Red stalks are not necessarily sweeter than green ones.