There’s something wonderfully nostalgic about rhubarb. It can bring back memories of grandparents’ gardens, bubbling pots of stewed rhubarb on the stove and homemade crumbles emerging from the oven. For others, it’s that curious plant with enormous leaves and bright pink stalks that seems to grow without much encouragement.

Whatever your memories, rhubarb has a place in our spring kitchens. With its striking colour, sharp flavour and impressive nutritional qualities, this old-fashioned favourite has a lot to offer, as Paula Sharp discovers.

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Fruit or vegetable?

Despite appearing in pies, jams, crumbles and desserts, rhubarb is botanically a vegetable. We simply treat it like a fruit because of its tart flavour and ability to pair beautifully with sweeter ingredients. Rhubarb belongs to the same plant family as buckwheat and sorrel.

Its edible stalks range from pale green to deep crimson, although colour isn’t necessarily an indication of sweetness. Some green varieties are just as delicious as their red counterparts.

Naturally nutritious

Image above: Rhubarb stalks, by Foundry | Pixabay

Some words of caution

Only eat the stalks of rhubarb. The leaves contain potentially toxic compounds and should never be eaten, by people or animals (e.g. chickens, sheep, cows etc.)

Rhubarb naturally contains oxalates, compounds that can contribute to calcium oxalate kidney stones in susceptible people. While the stalks are safe for most people to enjoy, anyone with a history of these kidney stones should limit their love of rhubarb. 

And while rhubarb itself is low in sugar, the generous spoonfuls we sometimes add to tame its tartness can quickly change that. My suggestion? Try gently cooking rhubarb with apples, orange zest or a little vanilla. These flavours soften its sharpness without needing quite so sugar. Or sweeten after it’s been stewed with raw honey.

How to grow rhubarb

Plant rhubarb crowns with their growing buds near the soil surface and allow plenty of room for those magnificent leaves. Be patient with young plants. Avoid harvesting heavily during their first year so they can develop strong roots.

When harvesting established plants, one trick is to gently pull and twist the outer stalks from the base rather than cutting them. Leave several healthy stalks and leaves behind to keep the plant growing.

Serving and storing suggestions

Rhubarb is so versatile. Roast it with orange and cinnamon, spoon it over thick natural yoghurt, stir it through porridge or serve it alongside pork for a surprisingly delicious savoury combination. It also freezes beautifully. Simply wash, trim and chop the stalks, then freeze in portions ready for another day.

Rhubarb recipes

Roasted rhubarb, orange & ginger breakfast pots

Method

1. Preheat oven to 180°C. Place rhubarb in a baking dish with orange juice, zest, honey, ginger and cinnamon. Toss gently.
2. Cover loosely with foil and roast for 15 minutes.
3. Remove foil and roast for another 5–10 minutes until tender but still holding its shape.
4. Toast the oats, nuts and pumpkin seeds in a dry frying pan until lightly golden. Allow to cool.
5. Spoon Greek yoghurt into four glasses or bowls. Add warm or cooled rhubarb and finish with the toasted oat mixture.

Paula’s nutritional note: Greek yoghurt provides protein, and the oats, nuts and rhubarb contribute fibre. Together, they make a satisfying breakfast or dessert with a great balance of textures and flavours.

Rhubarb, red onion & ginger relish

Sweet, tangy and gently spiced, this relish is a wonderful way to enjoy rhubarb. Delicious with roast pork, chicken, sharp cheddar, homemade burgers or with cheeses.

Method

1. Heat oil in a medium saucepan over a gentle heat.
2. Add red onion and cook for 5 minutes until softened.
3. Add garlic, ginger and mustard seeds. Stir for another minute until fragrant.
4. Add chopped rhubarb, grated apple, vinegar, date or maple syrup, cinnamon, cloves and salt. Stir well and bring to a gentle simmer.
5. Cook uncovered for 30–40 minutes, stirring occasionally, until the rhubarb breaks down and the mixture becomes thick, glossy and jam-like.
6. Taste and adjust the sweetness or acidity to your liking.
7. Cool slightly before transferring to clean jars. Refrigerate promptly once cold.

Storage: Keep refrigerated and use within 2 weeks or freeze in small portions.

Paula’s nutritional note: Rhubarb and apple provide dietary fibre, red onion, ginger and garlic contribute beneficial plant compounds. Making your own relish allows you to control the amount of added sugar.

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