According to Google, rhubarb is a native plant of China and was grown and traded for medicinal purposes as early as the 16th century. Rhubarb gained popularity as a food and vegetable source by the 19th century.
The thinner and darker pink the rhubarb is, the sweeter it will be. Avoid stalks that seem too old or slimy. Lighter colored stalks tend to be more tart, which is fine in recipes that call for a good amount of sugar.
Remember to never use the leaf part of a rhubarb stalk as they are poisonous to both humans and animals.
Rhubarb is wonderful in many early June recipes, including rhubarb jam, rhubarb chutney, and of course rhubarb pies and crumbles. Rhubarb jam without strawberry is still sweet and has a pure sweet/tart taste. Delicious! But if you love the taste of strawberry with your rhubarb, a recipe is included for that below.
- Rhubarb Jam
- Rhubarb Strawberry Jam
- Rhubarb Chutney (delicious warmed and served over chicken, pork, or steak, or on toasted bread)
- Rhubarb Crumble
- Rhubarb Syrup (for cocktails, over pancakes or ice cream)
- Rhubarb Lemonade
How to prepare and cook rhubarb
You can also clean, cut, and freeze rhubarb for up to one year.