Ingredient of the Month: Rhubarb


Here we are, back again with an Ingredient of the Month post. Sorry that we skipped a few months without one.

I love the bounty of summer that there is to experience every year with produce of all colors, shapes, speckles and sizes to try. I get especially excited when I see these particular magenta red and celery green stalks at the farmers market or my grocery store.

Do you know what I’m talking about? Rhubarb!

Tell me more:

Rhubarb is a deep pink/red stalk-like plant with green leaves. The stalks strongly resemble celery in their texture but with a tart taste.

Where do I buy it:

Although I used to occasionally run across rhubarb at my farmers market back in Arkansas, I have yet to see it here in NC. So, I’ve been buying mine from my local Kroger. You’ll want to look for strong, firm stalks without soft spots.

Where do I store it:

Store your rhubarb in a humidity-controlled drawer in your refrigerator until you’re ready to use it.

How do I use it:

When you buy rhubarb, it’s likely that you’ll just be purchasing the stems (with the leaves removed). If not, remove the leaves because they are poisonous if eaten.

Although rhubarb is fabulous in sweet desserts (like pies, tarts and crumbles with other sweeter fruits like strawberries), it can also be used in savory dishes. To prepare it, you need only to chop or dice it (like you would celery) according to the recipe’s instructions.

strawberry rhubarb crumble

Here are some more specific ideas:

How do you cook with rhubarb?