Learn About Rhubarb: 6 Rhubarb Recipes

Rhubarb plants (*Rheum rhabarbarum*) are, botanically-speaking, a perennial vegetable, with large leaves and long, colorful stalks. Though originally classified a vegetable, rhubarb was legally declared a fruit by a New York court in 1947. The USDA has classified it that way ever since, thanks in part to how the slightly bitter stalk serves as an idea template for all manner of desserts. Rich in vitamin C, fresh rhubarb is known for the signature sourness and stringy, fibrous texture of its petioles, or stalks. Rhubarb stems come in all shades, but the sweetest are those with deep red stalks, fading to a light pink or pale green on the inside. Varieties like Victoria, Crimson Cherry, Valentine, and Canada Red are among the most popular with home gardeners. It’s [relatively easy to grow rhubarb](https://www.masterclass.com/articles/how-to-grow-and-harvest-rhubarb), given the right climate. As a cool season crop, it’s planted in the fall and harvested beginning in early spring, with most of its growing season happening over the winter. It’s targeted by a few bothersome pests like the rhubarb curculio, but these weevils are easily deterred by companion planting or picking them off by hand. (Even if they do bore into the stalks, any damage can usually be cut away, leaving the rest of the stalk completely edible.) Rhubarb plants aren’t harvested the first year after planting, which allows the plants to better establish their root system and enrich the soil for following seasons. Light, partial harvests are alright in the second year, but by the third year, the patch produces enough for 8–10 weeks of harvest. Nicknamed the “pie plant,” rhubarb’s bright, tart character makes it an ideal partner for sugar. When it’s cooked, the bitter taste of raw rhubarb mellows and its celery-esque stalks soften into tender, falling-apart strands. Just the right amount of added sweetness highlights the puckery, dynamic notes of the rhubarb, especially against a buttery pie crust. Rhubarb leaves contain high levels of oxalic acid, which is poisonous to humans and animals. Only rhubarb stalks are edible—so be sure to cut away and discard the leaves before cooking if harvesting your own. Rhubarb can be chopped into small bite-sized pieces, or sliced into ribbons lengthwise for more refined presentations. __Try these rhubarb recipes__: 1. Play rhubarb off the sweet combination of oatmeal, butter, and cinnamon for a rhubarb crisp, streusel, or crumble. 2. Layer rhubarb strips for a striking lattice presentation on an upside-down cake or galette—once cooked, they’ll soften enough to slice through. 3. Strawberry rhubarb pie is one of everyone’s favorite rhubarb recipes for good reason: The earthy sweetness of a peak-season strawberry combined with rhubarb’s mellow bitterness is a perfect balance. To double up on the tart factor, add raspberry to the mix. 4. Add tartness to vanilla ice cream, cheesecake, or custard with a swirl of rhubarb compote. 5. Pair it with savory dishes like roasted pork or chicken, as you would an apple compote. 6. Pickled rhubarb adds a zingy kick to salads, maintaining its crunch but losing a bit of its overwhelming tartness. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. When tangy-sweet red and pink stalks begin to appear at the farmers market or grocery store, it’s an undeniable sign of springtime.