Celebrate Spring with delicious Rhubarb Recipes, including rhubarb crisp, rhubarb cobbler, rhubarb bread pudding and more!
My Favourite Rhubarb Recipes
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More Rhubarb Recipes (and learn more about rhubarb)
In northern climates, rhubarb is one of the first plants to emerge from the ground after the winter. As such, it is much heralded as the first “fresh” produce of the Spring.
While rhubarb leaves are beautiful, it’s important to note that rhubarb leaves are poisonous. That’s why you will often see rhubarb in stores and markets with the leaves removed already. You only want to use/eat the stalks of the rhubarb.
Look for stalks that are firm and have a least a little red or pink colour to them (all green ones are quite tart). Stalks should not be limp. That is a sign of old rhubarb.
How to store rhubarb:
If you have fresh-from-the-garden rhubarb, remove and discard the leaves. Don’t wash. Simply wrap or place in plastic and store in the fridge for up to 1 week. Wash just before using.
Rhubarb freezes beautifully and needs no special preparation before freezing. Simply freeze the stalks or cut in to smaller pieces, place in a freezer bag and freeze up to one year.
Health Benefits of rhubarb:
Rhubarb is a source of calcium, Vitamin C, and potassium. One cup of raw, diced rhubarb has only 27 calories, 18% of recommended daily intake of Vitamin C, 10% of Calcium. It is high in fibre, low in fat and sodium free. Rhubarb has laxative properties, so it’s a great natural remedy for constipation.