# A Culinary Adventure: Mastering the Art of Cooking Rhubarb
Rhubarb, with its striking crimson stalks and distinctively tart flavor, is a springtime delicacy that heralds the arrival of warmer weather. Often mistaken for a fruit due to its widespread use in desserts, rhubarb is, botanically speaking, a vegetable. Its vibrant color and sharp taste make it a versatile ingredient, capable of transforming simple dishes into culinary masterpieces. However, its natural tartness requires careful handling and balancing to unlock its full potential in the kitchen.
Exploring the world of rhubarb cooking opens up a realm of both sweet and savory possibilities. From classic pies and crumbles to more adventurous savory sauces and relishes, rhubarb’s unique character lends itself to a wide array of preparations. Understanding its properties and how to best complement its flavor is key to successful rhubarb cookery.
Here’s a look at how to prepare and cook rhubarb, ensuring you can confidently create delicious dishes featuring this seasonal star.
## Understanding Rhubarb: Selection and Preparation
Choosing the best rhubarb is the first step towards a successful dish. Look for firm, crisp stalks with a bright color. Thicker stalks are generally more tender, while thinner ones may be stringier. Avoid any stalks that appear limp or have become rubbery. Once you have your rhubarb, the next step is preparation. Rhubarb does not need to be peeled, but the fibrous “skin” can be removed if desired, especially if the stalks are particularly tough. Trim off the root end and the very top of the leaves, as rhubarb leaves are toxic and should never be consumed. Roughly chop the stalks into manageable pieces, typically about 1-inch lengths.
### Preparing Rhubarb for Cooking
The stalks are the only edible part of the rhubarb plant. Before cooking, ensure all leaves have been removed and discarded. Trim the woody, tough ends of the stalks. Depending on the age and thickness of the stalks, you may also wish to remove any tough outer strings by peeling them with a vegetable peeler, much like you would celery. Once prepped, rhubarb can be chopped into desired sizes.
## Cooking Methods for Rhubarb
Rhubarb’s tartness means it typically benefits from the addition of sugar, especially when used in desserts. However, its acidity also makes it a great counterpoint to rich, fatty flavors in savory dishes.
### Stewing Rhubarb
Stewing is one of the most common and straightforward methods for cooking rhubarb. It breaks down the fibrous stalks, softening them and creating a sauce-like consistency.
1. **Combine Rhubarb and Sugar:** In a saucepan, combine chopped rhubarb with sugar. The amount of sugar will depend on your preference and the tartness of the rhubarb, but a general guideline is about 1/2 cup to 1 cup of sugar per pound of rhubarb.
2. **Add Liquid (Optional):** You can add a small amount of liquid, such as water, orange juice, or even a splash of liqueur, to help get the cooking process started. Start with a few tablespoons.
3. **Simmer Gently:** Cook over medium-low heat, stirring occasionally, until the rhubarb has softened and broken down. This usually takes about 10-15 minutes. Be careful not to overcook it into a complete mush unless that is the desired consistency.
4. **Cool and Use:** Allow the stewed rhubarb to cool. It can be served warm or cold as a topping for yogurt, ice cream, or pancakes, or used as a filling for pies and crumbles.
### Roasting Rhubarb
Roasting rhubarb concentrates its flavor and can create a wonderfully tender texture. It’s a great method for both sweet and savory applications.
1. **Toss with Fat and Sweetener:** Toss chopped rhubarb with a small amount of fat (like butter or coconut oil) and your chosen sweetener (sugar, honey, maple syrup).
2. **Roast:** Spread in a single layer on a baking sheet and roast in a preheated oven at 375°F (190°C) for 15-25 minutes, or until tender.
### Baking Rhubarb
Rhubarb bakes beautifully, especially when paired with other fruits and spices. It’s a staple in pies, crisps, and crumbles.
* **Pies:** For rhubarb pie, rhubarb is typically combined with sugar, flour or cornstarch (as a thickener), and flavorings like cinnamon or vanilla, then baked in a pastry crust.
* **Crumbles and Crisps:** Chopped rhubarb is mixed with sugar and spices, then topped with a crumbly mixture of flour, butter, sugar, and sometimes oats or nuts, before baking.
## Pairing Rhubarb with Other Flavors
Rhubarb’s tartness pairs exceptionally well with sweet ingredients. Sugar, honey, and maple syrup are common partners. Spices like cinnamon, ginger, and nutmeg complement its flavor profile. Other fruits, such as strawberries, raspberries, and apples, are classic companions, their sweetness balancing rhubarb’s tang.
For savory dishes, rhubarb can be paired with:
* **Herbs:** Mint, basil, and tarragon.
* **Spices:** Cumin, coriander, and chili.
* **Aromatics:** Ginger, garlic, and onion.
* **Rich ingredients:** Duck, pork, and fatty fish.
## Rhubarb Recipes and Ideas
The versatility of rhubarb shines through in the numerous dishes it can enhance.
### Sweet Applications
* **Rhubarb Pie:** A timeless classic, often paired with strawberries to create a delightful sweet-tart filling.
* **Rhubarb Crumble/Crisp:** A comforting dessert where baked rhubarb is topped with a buttery, crunchy streusel.
* **Rhubarb Jam/Preserves:** A great way to preserve the season’s bounty, perfect for spreading on toast.
* **Rhubarb Muffins/Scones:** Adding chopped rhubarb to baked goods provides a burst of tartness and texture.
* **Rhubarb Fool:** A simple dessert made by folding stewed rhubarb into whipped cream or custard.
### Savory Applications
* **Rhubarb Chutney:** A piquant condiment often made with onions, vinegar, sugar, and spices, excellent with cheese or roasted meats.
* **Rhubarb Sauce for Pork or Duck:** A tangy sauce that cuts through the richness of fatty meats.
* **Rhubarb Salad:** Thinly sliced raw rhubarb can add a crisp, tart element to salads.
* **Rhubarb Relish:** Similar to chutney, but often with a more vinegary profile.
## Factoids about Rhubarb
Rhubarb has a long history of medicinal use, dating back to ancient China where it was valued for its laxative properties. It was only in the 18th century that rhubarb began to be widely cultivated and consumed as food in Europe. The most common varieties grown for culinary purposes are ‘Victoria’ and ‘Timperley Early’.
While rhubarb stalks are edible and delicious, the leaves contain oxalic acid, which is toxic if ingested. Therefore, it is crucial to always remove and discard the leaves before preparing rhubarb for consumption. The stalks themselves contain a lower, non-toxic level of oxalic acid.
## Frequently Asked Questions (FAQ) about Cooking Rhubarb
**Q1: Can you eat rhubarb raw?**
A: Yes, you can eat rhubarb raw, but it is very tart and fibrous. It’s best enjoyed thinly sliced in salads or as part of a slaw where its tartness can be balanced with other ingredients. Cooking generally makes it more palatable.
**Q2: How do I sweeten rhubarb without making it too mushy?**
A: To avoid excessive mushiness, add sugar towards the end of the cooking process, or use a method like roasting or baking where the rhubarb holds its shape better. You can also control the cooking time carefully.
**Q3: What is the best way to thicken rhubarb filling for pies?**
A: Cornstarch, flour, or tapioca starch are commonly used to thicken rhubarb fillings. Ensure the thickener is well combined with the sugar and rhubarb before baking. Start with about 2-3 tablespoons of thickener per pound of rhubarb, adjusting as needed.
**Q4: How long does cooked rhubarb last?**
A: Cooked rhubarb, when stored in an airtight container in the refrigerator, typically lasts for 3-5 days. It can also be frozen for longer storage.
**Q5: Is rhubarb good for you?**
A: Rhubarb is a good source of vitamin K, vitamin C, and dietary fiber. It also contains antioxidants. However, due to its frequent preparation with significant amounts of sugar, the overall healthiness of a rhubarb dish depends heavily on how it’s prepared.
## Conclusion
Cooking with rhubarb is a rewarding experience that allows you to embrace the flavors of spring. Whether you’re crafting a classic sweet treat or experimenting with a savory side, understanding rhubarb’s unique characteristics—its tartness, texture, and versatility—will guide you to delicious results. By following these guidelines for selection, preparation, cooking, and flavor pairing, you can confidently infuse your culinary creations with the distinctive charm of this remarkable seasonal ingredient.
