Delicious Rhubarb Fluff Recipe (2024)

FAQs

What mixes well with rhubarb? ›

With it's tart and tangy flavor, rhubarb goes incredibly well with things like strawberries, raspberries, mint, and ginger just to name a few.

Raspberries, blackberries, and blueberries often feel left out when strawberries buddy up so closely with rhubarb. All three are just as wonderful of a match and definitely shouldn't be left out.

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

Sweeten It: Rhubarb's natural tartness can be balanced with sugar or other sweeteners. You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste.

Crisp apple slices compliment rhubarb's flavor as well, along with other in-season fruits, like plums and peaches. However, there's a softer, floral flavor that might just be the ultimate match for this sharp-tasting veggie, and that's lavender.

Its root and underground stem are used in traditional Chinese medicine combinations. Rhubarb contains chemicals that might help heal cold sores and reduce swelling. Rhubarb also contains fiber, which might help reduce cholesterol levels and affect stomach conditions.

Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice the stalk thinly or thickly as required.

Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels. The antioxidants in the vegetable also provide anti-inflammatory effects, which can further help to protect your heart health.

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor. So, it's better not to eat rhubarb in the late summer.

Health benefits of rhubarb may include:

Helping to keep bones healthy and reduces the risk of osteoporosis. Assisting wound healing. Protecting against heart disease. Aiding digestion.

When should you not pick rhubarb? ›

The best time to harvest rhubarb is during the months of May, June and early July. After this, it's best to let the plant be, so it can regrow and recharge to survive the winter. You can cut the flower stalk away before it blooms to help extend the harvesting season.

Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

That strawberries and rhubarb seem to go together in many recipes may be linked to a combination of the palate-pleasing sweet-sour blending of flavors and because both grow in the spring.

Wash rhubarb with cool tap water, but do not soak.