15 spring recipes to enhance rhubarb

Rhubarb is a perennial plant grown for its fleshy and acidic stems, very popular in cooking to prepare fruit tarts, crumbles, jams, sorbets, and even drinks. Rhubarb stalks are rich in fiber, vitamins, especially vitamin K, and minerals like calcium and potassium. Harvested in spring and summer, it can be used fresh, frozen or canned to be enjoyed all year round. Often little known, rhubarb is nevertheless as versatile as it is succulent.

Where does rhubarb come from?

Rhubarb is native to the mountainous regions of Central Asia, including areas of Siberia and northwest China. It grows naturally in cool, temperate environments, characterized by cold winters and relatively cool summers. Over time, rhubarb was introduced to other parts of the world, including Europe and North America, where it is widely grown today. The earliest uses of rhubarb date back thousands of years to Asia, where it was used for medicinal purposes before becoming a culinary ingredient in many cultures around the world.

Cooking rhubarb

To get the most out of rhubarb, select firm, fleshy stems, preferably without blemishes or bruises. Avoid soft or wilted stems. Cut the ends of the stems, then cut the stems into pieces of the desired size. You can cut them into sections for recipes like compotes, or into small pieces for pies and cakes. Once cooked, rhubarb can be used in many different ways. Incorporate it into desserts like pies, crumbles, compotes, jams, or even use it to make sauces to accompany savory dishes like pork or chicken. Rhubarb goes well with other sweet flavors such as strawberry, apple, or apricot, or with spices such as ginger, vanilla, cinnamon, cloves or nutmeg.