Rhubarb is one of those ingredients that makes people nostalgic; crumble bubbling in the oven, bright red compote spooned over custard, or the classic pairing of apple and rhubarb in a warming winter dessert. But beyond its comforting presence in home cooking, rhubarb has a surprisingly rich history, a unique botanical identity, and plenty of health benefits. Wondering “is rhubarb a fruit?” or looking for the best rhubarb recipes, we’ve got you covered.
When is Rhubarb Harvested?
Although Rhubarb is usually harvested late spring / early summer, by using a process called ‘Forcing’, rhubarb’s seasonal availability allows it to be cultivated during the winter months.
The forced rhubarb seasonal availability allows it to be harvested from late December through to early April. With it’s sweeter flavour the forced rhubarb is a perfect addition to your festive menu!
What is Forced Rhubarb?
Grown in pitch black and harvested by candlelight, the growing of forced rhubarb is an unbelievable sight. This bright, pink crop is a little bit of a freak of nature as it thrives in the dark.
Yorkshire forced rhubarb was given Protected Designation of Origin status by the European Commission in 2010. To go by this name, it must be grown in a nine-square-mile area known as the ‘Rhubarb Triangle’, which lies between Wakefield, Morley and Rothwell.
It is a winter crop that was traditionally engineered to fill a seasonal gap. It was brought to Yorkshire in 1877 and is now grown by just 12 growers. Historically it was said there were up to 200 producers in the area but the numbers significantly declined.
Forced rhubarb has a milder sweeter flavour than the outdoor summer crop, making it ideal for desserts and savoury dishes. It pairs excellently with ginger and apples.
What is Rhubarb's Botanical Name?
The Botanical name for Rhubarb is Rhem Rhabarubaram.
Did you know?
You can hear rhubarb grow, especially when grown in the controlled forcing sheds as the stalks grow they make a popping crackling noise.
Is Rhubarb a Vegetable or a Fruit?
Botanically rhubarb is a vegetable, even though it’s almost always treated like a fruit in cooking. Its thick, celery-like stalks are the edible part but never the leaves, which are toxic. So while it appears in pies, crumbles, and sweet sauces, the plant itself remains firmly in the vegetable family.
What Should I Do With Rhubarb Leaves?
Wondering what to do with rhubarb leaves, with their high oxalic acid some use them to clean their pots and pans as the oxalic acids can help remove rust. Although they do have some other niche uses such as a natural green die or pesticide, you are probably wondering if rhubarb leaves can be composted. Well good news, rhubarb leaves are safe for composting. Their toxins break down quickly and are not absorbed by other plants during the decomposition process.
Rhubarb Health Benefits
Rhubarb is more than just a tangy addition to desserts. The health benefits or rhubarb include being a fantastic source of vitamin K which is important for bone health. It is low in calories which makes it ideal for those looking to add flavour without loading up on sugar.
Rhubarb is also high in fibre which is great for digestion and gut health. This also helps lower cholesterol. Rhubarb is rich in antioxidants, particularly anthocyanins which give red rhubarb its vibrant colour and may help reduce inflammation.
How to Cook Rhubarb?
If you’re new to rhubarb, you might be wondering how to cook rhubarb for the best flavour and texture. The key is gentleness: rhubarb breaks down quickly when heated, transforming into a tender, tart base perfect for sweets and even some savoury dishes. Here are some tips for cooking rhubarb:
- Trim leaves completely and discard.
- Wash stalks well, then chop into even pieces.
- Add a sweetener—sugar, honey, or fruit juice—to balance tartness.
- Cook briefly: 5–10 minutes is often enough.
How to Stew Rhubarb?
Stewed rhubarb is the foundation for many rhubarb recipes, from rhubarb and custard to breakfast yogurt toppers. Here is a basic stewed rhubarb method:
- Add 500g chopped rhubarb to a saucepan.
- Add 3–4 tablespoons sugar (or to taste).
- Add 1–2 tablespoons water or orange juice.
- Simmer gently for 10 minutes until soft but not completely mushy.
That’s it—simple, quick, and perfect for spooning over porridge or swirling into ice cream.
Classic Rhubarb Recipe: Easy Rhubarb and Apple Crumble
Nothing says comfort food like a warm apple and rhubarb crumble straight from the oven. Try this simple, delicious recipe:
Ingredients
For the filling:
4 cups chopped rhubarb
1 cup chopped apple
½ cup sugar
2 tsp vanilla essence
Zest of 1 orange
For the crumble topping:
1 cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
½ tsp cinnamon
½ cup cold butter, cubed
Instructions
Preheat the oven to 180°C (350°F).
Prepare the fruit: In a bowl, combine rhubarb, apple, sugar, vanilla essence, and orange zest. Mix and pour into a baking dish.
Make the crumble: In another bowl, mix flour, oats, brown sugar, and cinnamon. Rub the butter in with your fingertips until crumbly.
Assemble: Sprinkle the crumble mixture evenly over the fruit.
Bake for 35–40 minutes or until the top is golden and the fruit is bubbling.
Serve warm—with ice cream, cream, or the classic pairing: rhubarb and custard.
