What Does Rhubarb Taste Like? A Guide To Its Unique Flavour
By Lisa Bot | Published 14 August 2024
What Is Rhubarb?
Rhubarb is a plant that’s often mistaken for a fruit, but it’s actually a vegetable.
You’ll usually see it in springtime with its vibrant pink or red stalks and large green leaves. The stalks are the edible part, while the leaves are toxic and shouldn’t be eaten.
Rhubarb is known for its tart taste, which is why it’s often used in sweet dishes to balance out its sourness.
The Unique Flavour Profile Of Rhubarb
Rhubarb has a very distinct taste. When raw, it’s extremely tart, almost like biting into a lemon. This tartness is why it’s not commonly eaten raw.
When cooked and combined with sugar or sweet fruits like strawberries, rhubarb becomes pleasantly tangy with a hint of sweetness. It’s a bit like a green apple but with a slight vegetal undertone.
Taste Differences Between Raw And Cooked Rhubarb
Raw rhubarb is incredibly sour and not very enjoyable to eat on its own. It’s very crunchy, like celery, but the taste can be quite shocking if you’re not prepared for it.
When you cook rhubarb, the tartness mellows out, especially if you add sugar. The cooking process breaks down the fibres, making it softer and turning its intense sourness into a more balanced, tangy sweetness.
Types Of Rhubarb And Their Flavours
There are different types of rhubarb, and they can taste slightly different:
- Forced Rhubarb: This type is grown in the dark and harvested in early spring. It’s usually bright pink with a more delicate, sweeter flavour.
- Maincrop Rhubarb: This variety is grown outdoors and harvested later in the spring. It’s thicker and can be red, pink, or green. The green stalks are less sweet and more tart, while the red ones have a stronger, sweeter flavour.
How To Cook Rhubarb For The Best Flavour
Cooking rhubarb is pretty straightforward. Here’s how to get the best flavour out of it:
- Prep the Stalks: Cut off and discard the leaves. Rinse the stalks and chop them into small pieces.
- Add Sweeteners: Because rhubarb is so tart, you’ll want to cook it with sugar or other sweet ingredients. A common method is to stew it with sugar and a bit of water until it’s soft and tender.
- Cook to Your Liking: You can bake rhubarb in pies, crisps, or tarts. It’s also great in jams, compotes, and even savoury dishes like chutneys.
Popular Ways To Use Rhubarb
Rhubarb is very versatile and can be used in many ways:
- Desserts: It’s most famous for being used in pies, especially when paired with strawberries. Rhubarb crumbles, crisps, and cakes are also popular.
- Jams and Compotes: Rhubarb makes delicious jams and compotes that can be spread on toast or used as toppings for desserts.
- Savoury Dishes: Try it in chutneys, sauces, or even roasted with meats. Its tartness pairs well with rich, fatty foods.
If you're interested in tasting rhubarb in Sydney, I've experienced them at the following restaurants:
- Gelato Messina: Pear and rhubarb gelato.
- Berowra Waters Inn: Kangaroo pastrami with rhubarb and pyengana.
- Sixpenny: Rhubarb and rosella soda.
What To Serve With Rhubarb?
Rhubarb pairs well with:
- Sweet Fruits: Strawberries, apples, and oranges can balance its tartness.
- Spices: Ginger, cinnamon, and vanilla enhance its flavour.
- Rich Foods: Cream, custard, and yoghurt complement its tanginess.
Nutritional Benefits Of Rhubarb
Rhubarb is low in calories but packed with nutrients:
- Vitamins: It’s a good source of vitamin K and vitamin C.
- Fibre: Rhubarb contains dietary fibre, which is good for digestion.
- Antioxidants: It has antioxidants that can help protect your cells from damage.
Frequently Asked Questions
Can you eat rhubarb raw?
Yes, but it’s very sour. Most people prefer it cooked with sugar.
Is rhubarb poisonous?
The stalks are safe to eat, but the leaves contain toxic compounds and should be avoided.
How do you store rhubarb?
Keep rhubarb stalks in the fridge, wrapped in a damp cloth or plastic bag. They can last up to a week. You can also freeze chopped rhubarb for later use.
When is rhubarb in season?
In Australia, rhubarb is typically in season from late spring to early summer, around October to December. Forced rhubarb, grown in dark conditions, can be available earlier in the year, usually starting in late winter.
Final Thoughts
Rhubarb is a unique and versatile vegetable with a tart flavour that shines in sweet and savoury dishes. Whether you’re making a classic strawberry-rhubarb pie or experimenting with chutneys, rhubarb can add a delightful tang to your cooking. Enjoy its distinct taste while it’s in season and explore the many ways you can incorporate it into your meals.
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