Ahhh…Rhubarb! Is it the best seasonal fruit in the world or just a sour medium for sugar? I’m not even sure it is a fruit? Nope, after consulting Google it appears it is a vegetable but most often used as a fruit in the culinary world.
Rhubarb is in the Polygonaceae family and is a herbaceous perennial growing from thick rhizones. The species Rheum rhabarbarum and R. rhaponticum were grown in Europe before the 18th century and used for medicinal purposes specifically digestive complaints such as constipation, diarrhea, stomach pain, menstrual cramps, swelling of the pancreas, etc. Some chemicals in rhubarb might help heal cold sores and its fiber may even reduce cholesterol. The Chinese have used rhubarb root for medicinal purposes for thousands of years.
The hybrid hybridum was grown in England and Scandinavia as vegetable crops in the 18th Century. The stalks are elible but the leaves contain oxalic acid which can cause illness. It is an early crop and most often harvested in mid to late Spring. Hothouse rhubarb is usually a brighter pink and sweeter than the outdoor version we see here in the Midwest. I have noticed both lighter green stalks and pink/ruby stalks that grow in our area and both varieties are suitable for cooking.
Although it can be used in savory dishes, it was and is predominantly used in desserts like pies, custards, crumbles, muffins, compotes and jams, thus often referred to as the “pie plant” in old cookbooks. It is often paired with strawberries but also goes well with other berries, particularly raspberries. Ginger, cinnamon and nutmeg are often used to flavor rhubarb and a little lemon and/or orange rind compliments these sweet desserts as well. I remember a Rhubarb Custard Dessert we used to make that had a pie crust on the bottom, thick rhubarb custard in the middle and meringue on top. Boy was that a tasty treat! I’d like to make it again but don’t dare as it would just talk to me in the night. I am planning to make Rhubarb Scones this weekend and often freeze a few for later. Did you know rhubarb can be used in alcoholic beverages such as wines and mead? I remember enjoying a delicious rhubarb infused vodka cocktail while strolling along a river walk in Copenhagen several years back. Finally, I just saw a rhubarb iced tea recipe that looked worth trying.
My first few years back in the area I drove through alley’s and side streets searching for rhubarb but have since planted my own rhubarb patch which is producing quit well. Several weeks ago, in an effort to cut calories, I made a Crustless Rhubarb Pie. It looked like curdled custard coming out of the oven but was delicious. I ate the whole thing over a three day period and am not sure Paul ever got a taste. Most often though, I cook it as a sauce to put over plain yogurt which I eat as a late night snack. I try to go easy on the sugar and often use artificial sweeteners along with warm spices and citrus flavoring. I am enjoying it daily right now but think the acidity causes mouth sores. What the heck, it’s only seasonal and I love it! Let’s celebrate rhubarb my friends!