Rhubarb: When is the season? Tips for growing, harvesting, and more
Rhubarb is in season by summer at the latest. But even in April, the pink stalks can be found at farmer's markets and supermarkets. With its slightly sour, tart flavor, rhubarb pairs wonderfully with fruits, berries, or sweet pastries. But what most people don't know is that, botanically speaking, rhubarb is not a fruit, but a vegetable.
Rhubarb is a perennial plant in the knotweed family. The pinkish-red stalks grow on the ground and, when in bloom, form large leaves and red-green flowers. There are three different varieties of rhubarb stalks. Roughly speaking, the greener the stalk, the more acidic it is. Stalks with a green stem and green flesh have the highest acidity. They are also the strongest stalks. Red-stemmed stalks with green flesh are less tart. Stalks with red stems and flesh have a particularly mild flavor with a light raspberry aroma.
Rhubarb originates from East Asia. Before it was used in Europe as an ingredient in compotes, juices, and soups, the vegetable was a sought-after medicinal ingredient. The fruity stems were primarily used to make digestive powders. The stalks are actually very healthy: rhubarb is rich in minerals such as potassium, magnesium, iron, and phosphorus. The vegetable also contains plenty of vitamins C and B, which strengthen skin, hair, and nerve cells. The red-green stalks are 90 percent water. Therefore, they have only 20 calories per 100 grams—perfect for light summer cooking.
However, rhubarb also contains oxalic acid, which can inhibit the absorption of minerals such as calcium. The oxalic acid is found primarily in the leaves, which should therefore not be eaten. However, the stalks also contain the acid and cause a dull feeling on the teeth when eaten. In sensitive people, a large amount can trigger symptoms of poisoning. Therefore, those with sensitivities should be aware that the acid content increases over the course of the season.
Strong stalks should be peeled, while young stalks are also edible unpeeled. Another tip: Enjoy rhubarb with dairy products like custard or pudding. Not only do these pair well with acidic vegetables, but the oxalic acid also binds the calcium from the products. The flower buds are also edible and can be prepared like broccoli or cauliflower.
Rhubarb is a perennial plant that's easy to grow in your own garden. Anyone who wants to grow rhubarb in their own garden needs two things above all: plenty of water and patience. Young rhubarb needs to grow for two years before its leaf stalks can survive the cutting off unscathed. Then the stalks can be harvested for the first time.
Hobby gardeners can tell whether a rhubarb stalk is ready for harvest by looking at its leaves: these are no longer wavy, but almost smooth.
If you don't grow the delicious stalks in your own garden, you can find rhubarb in the supermarket or at the weekly market from the end of March or beginning of April.
The rhubarb season traditionally ends on St. John's Day on June 24th. After that, the plant must gather strength for the winter and the following year. In addition to the recovery period, the rising oxalic acid content in the rhubarb stalks also causes the season to end. At the end of the season, the surface parts of the plant usually die. The rootstock remains, overwinters, and sprouts again the following year.
If you want to enjoy rhubarb even out of season, you can easily stock up. Wrapped in a damp cloth, rhubarb will stay fresh in the refrigerator for two to three days. The stalks can also be frozen or canned in jars, keeping the vegetable for up to a year.
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