Rhubarb season isn't far off and we're huge fans of those green-ish, red stalks you see from late spring to early summer. But given the relatively short season, it's important to know what to look for. Here’s a guide to buying rhubarb like you’re some kind of rhubarb expert.
Whether you're at the grocery store or farmers' market, your first instinct may be to buy those fatter, green stalks because, well, fat and green is usually a good thing when it comes to vegetables (fun fact: rhubarb is indeed a vegetable). But you're better off choosing the younger, redder, thinner stalks of rhubarb; those are more tender and sweet.
When purchasing rhubarb, be sure to check for leaves—most farmers or grocery stores will have already removed them. But if you see leaves, get rid of them. They contain concentrations of oxalic acid, which are poisonous to humans. Though, you would have to eat a lot of rhubarb to show symptoms of poisoning. Goodbye leaves and good riddance.
So, now you're really into rhubarb. You’re using it in everything from your Strawberry Rhubarb Salad with Mints and Hazelnuts to your favorite Lamb Ribs with Rhubarb and Radish Salad. But maybe you've heard that rhubarb is only in season from late May to early June, so there's no use buying it after early July.
While that is partially true, there's sometimes another harvest of rhubarb that doesn’t hit markets until late July or even August. So, ask your local farmer if the rhubarb is from that second harvest. Failing that, you can always learn to spot good rhubarb on your own: If the stalks appear firm and shiny, then you're good go.
That’s it! You’ve now completed our crash course in rhubarb and you’re completely qualified to go out and buy this rad veggie with confidence. And would you look at that, a slideshow of rhubarb-related recipes seems to have suddenly appeared.
Add a shock of pink to this season’s agenda with our best rhubarb desserts, salads, sides, and more.
