Rhubarb is a lip-puckeringly tart vegetable that pops up in spring. Because of that sourness, it is often paired with sugar to make it more palatable, but it can be enjoyed in savory dishes, too.
Rhubarb is primarily depicted in various shades of red, but depending on the variety, its color can range from pale green to crimson. (Color is not an indication of ripeness or sweetness.) Though the stalks resemble celery, it is actually a member of the buckwheat family.
When selecting rhubarb, look for stalks that are firm, crisp and free of blemishes. Most of what you see available at farmers markets and grocery stores will already have the roots and leaves removed because they are high in oxalic acid, which can be toxic in excessive amounts. (If the leaves are attached, discard them when you get home.) Stored unwashed in the fridge, either in an open food-grade bag or loosely wrapped in foil, rhubarb should last a week or two.
Here’s a mix of sweet and savory rhubarb recipes that highlight the vegetable’s versatility. Or you can head to our recipe database for even more options.
