Ask a Dietitian

Although most commonly used in desserts (hence its nickname “pie plant”) rhubarb is a vegetable and not a fruit.  It has a very sour taste, and therefore is rarely eaten fresh.  Despite its luscious green leaves, only the stalks are edible due to the toxic level of oxalic acid in the leaves.  It is high in fibre and vitamin C, and low in calories and fat.

How to Choose Rhubarb?

Many varieties exist ranging in color from the common deep red we often see in supermarkets to pink and even green.  Choose stalks that are crisp and firm with a bright intense colour.  Rhubarb that has been sitting on the shelf for a while can get a little soft.  The small to medium-sized diameter stalks are more tender then thicker ones, which can be stringy.

How to Choose Rhubarb?

Many varieties exist ranging in color from the common deep red we often see in supermarkets to pink and even green.  Choose stalks that are crisp and firm with a bright intense colour.  Rhubarb that has been sitting on the shelf for a while can get a little soft.  The small to medium-sized diameter stalks are more tender then thicker ones, which can be stringy.

Cooking with Rhubarb?

Rhubarb needs to be sweetened to temper its tartness, which is why it is most often used in desserts such as pies, tarts, ice cream sauces, jams, cakes, muffins, etc.  It can, however, also be used to make salads, dressings, soups, and even drinks!  1 lb. of fresh rhubarb yields 3/4 cup when cooked.  Stand the stalks in cold water for an hour before cooking to refresh them.

For a fruity vinaigrette, for example, try cooking chopped rhubarb with strawberries and sugar, then puree the mixture and whisk in oil, vinegar, Dijon mustard, salt and pepper.  Or for a salad, cook rhubarb and sugar, leave the pieces whole, strain off the juice and put the pieces into a bed of spinach.  Save the juice to make a vinaigrette.   For a summery rhubarb cocktail, try mushing rhubarb cooked with sugar through a strainer, then mix with juices of your choice!

Rhubarb Currant Chutney (to serve on crackers or crostini spread with goat cheese)

1c Rhubarb

1/4 cup diced shallot

1/4 c dried currants

1/4c fresh Orange juice

1/4c granulated sugar

1/4c balsamic vinegar

½ tsp orange zest

1/8 tsp Cardamom

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the shallots are translucent and the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.  Serve on goat cheese crostini.

Rhubarb Vinaigrette on Spinach Salad with Raspberries

Vinaigrette

2 tsp. olive oil to sautee

1/2 cup diced rhubarb
2 cloves garlic crushed
1 tsp orange zest
1/2 cup orange juice
2 tbsp. honey or Agave nectar
1/2 cup rice wine vinegar
1/2 cup olive oil
pinch salt
1 tsp. coarse pepper

In a frying pan, sautee the rhubarb in the 2 tsp. of oil. Add garlic and juice and stir. Let simmer for a few minutes. Pour sauteed-rhubarb into a food processor, add remaining ingredients and blend until smooth.

Salad

6 cups spinach

1 pint raspberries

1/4c goat cheese crumbled

Assemble salad and drizzle with rhubarb dressing.