Many people often ask “What does rhubarb taste like?” 

Rhubarb, with its striking red and green stalks,  is an intriguing plant that often pops up in farmers’ markets and recipes in the spring and summer. You might have seen it gracing pies, crumbles, and jams, but if you’ve never actually tasted it, you’re probably left with a lingering question: what exactly does this intriguing plant taste like?

Rhubarb’s flavor profile can be a delightful surprise. It’s often mistaken for a fruit due to its culinary uses in sweet dishes. However, its tartness is what truly sets it apart. Forget the mellow sweetness of berries or the crispness of apples; rhubarb offers a unique tangy punch that brightens any dish it’s in, making it a truly versatile and exciting ingredient for cooking.

What Is Rhubarb?

Let’s start with the basics. Rhubarb is a perennial plant with large leaves and vibrant stalks that range in color from deep ruby red to speckled pink and even green. While technically classified as a vegetable, it’s most often used in sweet culinary applications, much like a fruit. 

Rhubarb thrives in cooler climates and is one of the first garden crops to appear in the springtime, bringing a welcome burst of color after a long winter.

What Parts of the Rhubarb Are Edible?

It is crucial to know that ONLY the stalks of the rhubarb plant are edible. The leaves contain high levels of oxalic acid, which is toxic to humans and animals if ingested in significant amounts. Always discard the leaves and only use the crisp stalks in your cooking.

Can You Eat Rhubarb Raw?

While technically you can eat rhubarb raw, it’s generally not a pleasant experience for most people. Raw rhubarb is incredibly tart and astringent. The intense sourness can be overwhelming. Sometimes it can even leave a slightly unpleasant, chalky feeling in your mouth due to the oxalic acid. While the stalks contain less oxalic acid than the leaves, cooking helps to break it down further and mellows the intense tartness.

You might encounter some adventurous individuals who enjoy nibbling on a raw stalk dipped in sugar, but for the vast majority, cooking is the preferred (and much more delicious) way to enjoy rhubarb.

How Do You Prepare and Cook Rhubarb? 

Preparing rhubarb is quite simple:

1. Wash the stalks thoroughly to remove any dirt or debris.
2. Trim off the ends/leaves, and discard them.
3. If the stalks are very thick, you might want to peel the tough outer layer with a small knife, similar to peeling celery. However, for thinner stalks, this is usually unnecessary.
4. Cut the stalks into smaller pieces, typically 1-2 inch chunks, depending on your recipe.

Ways to Cook Rhubarb

Stewing: It usually involves gently simmering rhubarb pieces in a liquid (usually water, juice, or even wine) with sugar. This is a classic and simple method that softens the rhubarb. It breaks it down slightly, and creates a delicious, slightly saucy compote. The amount of sugar can be adjusted to your preference, balancing the inherent tartness. Stewed rhubarb is fantastic on yogurt, ice cream, oatmeal, or as a simple dessert on its own.

Roasting: Roasting rhubarb in the oven brings out its natural sweetness and intensifies its flavor. The dry heat caramelizes the edges slightly, creating a more complex and nuanced taste compared to stewing. Roasted rhubarb retains more of its shape and texture, becoming tender but not completely broken down. It’s excellent served warm with custard, whipped cream, or used as a filling for tarts and pastries.

Baking: Rhubarb shines when baked in pies and crumbles, often paired with sweeter fruits like strawberries or apples to create a balanced flavor profile. The heat from baking softens the rhubarb. This allows the tartness to miy with the sweetness of the other ingredients and the buttery crust or crumble topping.

Making Jams or Chutneys: Rhubarb’s pectin content makes it suitable for jam making. Rhubarb jam has a unique sweet-tart flavor that is delicious on toast, scones, or used as a glaze for meats. Rhubarb can also be used to make chutneys, often combined with vinegar, sugar, and spices for a savory-sweet condiment that pairs well with cheese or grilled dishes.

Grilling: While less common, grilling rhubarb can impart a smoky, slightly charred flavor that compliments its tartness. The heat softens the rhubarb quickly, and the sugars can caramelize, creating interesting textures and flavors. Grilled rhubarb can be served as a unique side dish or used in salads.

So, What Does Rhubarb Taste Like?

Cooked rhubarb offers a unique sweet-tart flavor that is often described as tangy and slightly fruity, with a refreshing edge. It’s not as intensely sweet as many fruits, which makes it a versatile ingredient. It pairs beautifully with other sweet elements like sugar, honey, and other fruits like strawberries.

Now that you know what rhubarb is, which parts are edible, and how to cook it, why not give this springtime treat a try? You might just discover a new favorite flavor!

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