Spring is in full bloom and that means the arrival of a rainbow of delicious spring produce at local grocers and farmers’ markets. Colorful, tangy rhubarb is always a special treat and an interesting addition to a seasonal menu, although enthusiasm for this early blooming vegetable seems to vary by region — it’s much beloved in some areas and mostly overlooked in others.
Rhubarb grows like crazy, even though it only produces for a short window of time. It’s available from late winter to early spring, with a peak season from April to June. It’s a plant that’s incredibly easy to grow and will continue to come back and produce year after year. It’s one of only two perennial vegetables; the other is asparagus.
Rhubarb plants are resistant to diseases and pests, and even the smallest garden can accommodate the plants, which sprout from thick, short rhizomes. Its rosy stalks and green leaves, often sporting red veins, are decorative as bedding plants, and it blooms before most spring flowers.
Rhubarb stalks look much like celery and have a tart flavor and bright color ranging from deep red to light pink to pale green. It’s delicious in all kinds of sweet treats but also works well in savory dishes. Also known as pieplant, rhubarb is most often cooked with sweeteners and a variety of fruits in baked desserts like crumbles, cakes, and pies. It’s also tasty tossed with honey, sprinkled with a bit of salt and cracked black pepper, roasted briefly and added to salads or served with meats.
When shopping for rhubarb for a recipe, look for thin, red, crisp stalks. To prep, rinse well, then trim the bottoms and the tops. If there are any leaves, slice them off and discard. Rhubarb leaves are toxic to consume; they contain oxalic acid. It’s best to keep pets away from the leaves. If the stalks are stringy, remove the tough parts with a small paring knife, as you would for celery.
Rhubarb is low in calories and high in fiber. It’s also rich in vitamins A, C and K, as well as potassium, magnesium and calcium. One cup of cooked rhubarb contains as much calcium as a glass of milk.
Add this unique vegetable to your diet and your garden. Get inspired by trying one of our seasonal rhubarb recipes and put a little zing in your spring.
RHUBARB STRAWBERRY LATTICE PIE
The sweetness of strawberries complements the tartness of rhubarb in this pie. You can use raspberries instead of strawberries, if you prefer.
Ingredients:
• 1 3/4 pounds rhubarb, sliced into 3/4-inch pieces (6 cups)
• 6 ounces strawberries, coarsely chopped (1 cup)
• 1 1/2 cups, plus one tablespoon granulated sugar (divided)
• 1/4 cup cornstarch
• 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
• Coarse salt
• 2 tablespoons unsalted butter, cut into pieces
• 2 circles of pre-rolled and refrigerated pie dough (for a 9-inch pie)
• 1 tablespoon all-purpose flour, plus a pinch more to dust surface for preparing crust
• 1 large egg, lightly beaten, for egg wash
• Sanding sugar, for sprinkling (optional)
Directions:
Preheat oven to 375 degrees. To make the filling, mix together rhubarb, strawberries, granulated sugar (1 1/2 cups), cornstarch, zest and juice, and 1/4 teaspoon salt.
For crust, fit one circle of dough into a 9-inch pie plate, making sure the dough fits over the lip of the plate. Combine 1 tablespoon sugar and 1 tablespoon flour; sprinkle in bottom of the crust. Pour in filling; dot top with butter. Refrigerate while making lattice strips for top crust.
Roll out the remaining circle of dough on a lightly floured surface. Cut the circle into at least 15, 1/2-inch strips using a pastry cutter. Lay 8 strips vertically across pie. Fold back every other strip halfway and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
If needed, trim top strips to a 1-inch overhang, fold strips under the bottom crust and press together to seal around edges, crimp as desired. Refrigerate for 30 minutes. Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving. Pie can be stored at room temperature for up to 2 days.
RHUBARB OAT BARS
These chewy rhubarb bars provide just the right amount of tartness and sweetness.
Ingredients:
• 1 1/2 cups chopped fresh rhubarb
• 1 cup packed brown sugar, divided
• 4 tablespoons water, divided
• 1 teaspoon lemon juice
• 4 teaspoons cornstarch
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup sweetened shredded coconut
• (If you don’t like coconut, use 1/2 cup nuts or 1/2 cup extra oats instead.)
• 1/2 teaspoon salt
• 1/3 cup butter, melted
Directions:
In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. Press half of the oats mixture into a greased 8-inch square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
STRAWBERRY RHUBARB SANGRIA
When you’re ready to kick back on the deck with an icy-cold beverage, try this refreshing sangria, a combination of two of spring’s star ingredients. Serves 6-8
Ingredients:
For syrup
• 2/3 cup granulated sugar
• 2/3 cup water
• 1 1/2 cups coarsely chopped rhubarb
• 1 cup coarsely chopped strawberries
• 2 tablespoons lemon juice
For sangria
• 1 750-mL bottle chilled rosé wine
• 1 1/4 cups strawberry-rhubarb syrup
• 1 cup club soda (or prosecco)
• 1 cup sliced strawberries
• mint leaves, thin rhubarb stalks
• ice (optional)
Directions:
For syrup
Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 minutes. Strain, using the back of a spoon to press liquid out of fruit. Stir in lemon juice. Cool completely. Syrup will keep, refrigerated, up to 1 week. If there’s leftover syrup, use it for another beverage concoction in the same way you would use simple syrup.
For sangria
Combine the wine, syrup, club soda (or prosecco) and sliced strawberries in a pitcher. Add mint leaves and ice (if desired). Pour into glasses and garnish with a small rhubarb stalk.