If you walk through the farmers’ market or grocery store during spring, you’ll likely come across some long pink ombre stalks with leafy green tips, which are known as rhubarb. Rhubarb has a very short season, and unlike a lot of other produce, it’s nearly impossible to find fresh during the off-season, so you’ll want to make the most of it while you can. From pies and crisps to quick breads and cakes, there are so many different rhubarb recipes you can make. "Rhubarb is just so beautiful and weird and tart—and when you mix it with lots (and lots and lots) of sugar, it makes one of the best spring desserts," says Ree. Read on for everything to know about spring’s most coveted vegetable.
What Is Rhubarb?
Rhubarb is part of the Polygonaceae family—aka the buckwheat family—and is actually a vegetable, not a fruit. It looks like long, celery-like stalks, but unlike celery, it can range in color from pale green to deep red. Rhubarb naturally has a very tart, slightly bitter flavor, which is why it’s used a lot in baking; it provides a delicious contrast to the sweetness of other fruits and rich buttery baked goods. Once it’s mixed with sugar, its natural flavor mellows out and becomes more balanced and enjoyable.
When Is Rhubarb in Season?
One of the best parts of spring is that it’s rhubarb season! You’ll probably start seeing the stalks become available in late March through the beginning of June. It’s a short window, which is why it’s worth stocking up as soon as you can get your hands on it.
How to Store It
Once you bring rhubarb home from the grocery store or market, it’s important to store it properly so it stays fresh. Rhubarb typically lasts about a week (or sometimes up to two weeks) if kept correctly. To prep it for storage, remove the leafy greens, then transfer the stalks to a large zip-top bag and place it in the refrigerator. If your stalks are too large for the bag, you can always cut them in half so that they fit more easily. Rhubarb will stay much fresher when stored in the refrigerator rather than on the countertop, so it’s worth it to take these steps.
Want to make rhubarb last even longer? You can safely freeze rhubarb to use for months to come, even during the off-season! Start by carefully washing the stalks in water and trimming the ends to remove any dirt or debris, then dry them off thoroughly using a paper towel or clean dish towel.
Once dry, line a baking sheet with parchment paper, arrange the pieces in a single layer, and place in the freezer for at least one hour. Once the rhubarb is completely frozen, transfer the pieces from the baking sheet to a freezer-safe airtight container or storage bag. If you follow this method, your frozen rhubarb should last for up to one year.
How to Cook and Bake With Rhubarb
Although rhubarb sometimes appears in savory recipes, it’s most commonly used in desserts. One of Ree’s favorite ways to use it is in this rhubarb crisp, which features the spring vegetable along with strawberries, all sweetened with brown sugar and warming spices. Similarly, this strawberry rhubarb pie is a total springtime classic, and this glazed rhubarb bread is a must-try during the short season. The oat crumble topping is almost as good as the fresh rhubarb studded throughout each slice!
