A guide to rhubarb in France: what exactly is it? How to choose and prepare it, flavour combinations, plus healthy rhubarb recipes, including dehydrated rhubarb.
When is Rhubarb in Season in France?
Rhubarb is in season from April to September in France during Spring and Summer. Although grown in France, much rhubarb is imported from Germany.
What is Rhubarb?
- Like tomatoes being classed as a fruit, rhubarb is officially classed as a vegetable, native to Siberia. Rha was its old name (rhaponticum), then known as rubarbe, 14th century from Old French.
- It's a sour plant that grows mainly in northern France and is easy to grow, as it doesn't need much care: not too much heat and plenty of water.
While the leaves are inedible (toxic), the thick pink, red or greenish stalks are deliciously edible, especially once sugared. The stalks (similar in appearance to celery but not taste) can grow up to a meter, growing quickly as of April. - According to Larousse Gastronomique, rhubarb originated in Asia and was brought to Europe by Marco Polo in the 16th century. However, it was only made popular in cooking by the British (hence pies and crumbles) and came to France in the 19th century.
- Rhubarb can be eaten raw, dipped in sugar and is particularly crunchy (my Scottish grandpa loved this, although it's a acquired, sour taste). It's more often stewed or baked in tarts, cakes and pies.
- Low in calories but always needs sugar added, as extremely acidic or sour.
Due to its acidity, rhubarb is an antioxidant, contains potassium, magnesium, iron and vitamins - and is particularly high in calcium. - Today rhubarb is one of the prides of the Potager du Roi in Versailles. If you visit, be sure to try their rhubarb nectar from the farmer's shop. It's the most wonderful juice with just the right acidity which gives rhubarb its delicious appeal.
What Can I Do With A Lot of Rhubarb?
If you're one of these lucky people like my neighbours that grow lots of rhubarb, then there are plenty of ideas of what you can do with it.
If you have excess rhubarb, make batches of this delicious rhubarb compote (also on video). It's low in sugar, keeps well and freezes well in jam jars.
Also delicious as rhubarb jam with rose and, for jam, is as daringly low in sugar as we can make. See more recipes below.
How to Store and Prepare Rhubarb
Choose firm stalks and store rhubarb in the fridge as little as possible before they wilt. Freezes well.
Do you peel rhubarb before cooking it? It's not always necessary and depends on the size and thickness of the skin. Normally we don't but if yours is particularly stringy, then just peel these bits off.
Is Rhubarb Poisonous? A Guide to the Leaves
Always discard the rhubarb leaves as they are poisonous. According to Healthline USA, they contain oxalate, but humans would need to consume an extra large amount (2-6kg) of leaves for a potentially lethal dose of it. However, once the toxic leaves are discarded, the rest is deliciously edible.
What Does Rhubarb Taste Like? Best Pairings
Rhubarb's taste is famously sour - so much so that it needs sugar to bring out its fascinating flavours. My Grandpa used to dip a stick of it in a bowl of sugar - as a child, I can remember vividly trying and shying away from it!
Once sweetened, its taste leans towards strawberry with hints of cooked apples and even tomato vines, as beautifully described by Niki Segnit in 'The Flavour Thesaurus'.
Its bold acidity works just as well in savoury dishes as it does in desserts. In French home cooking, it’s often stewed into healthy compotes, used as a tart topping, or baked into pâtisseries. It also makes a vibrant partner to fish, roast chicken and veal.
Rhubarb pairs especially well with strawberries, rose, hibiscus, ginger, orange and almonds. Try it in cakes, jam, or a simple rhubarb tart (see recipes below).
See my video, how to make rhubarb compote, including my top tip for turning green rhubarb a rosy pink.
Rhubarb Recipes
The following 8 rhubarb recipes feature our top flavour combinations and, in our humble opinion, the best way to eat and enjoy rhubarb.
The most versatile rhubarb recipe which freezes well, is this healthy rhubarb compote. With only 2 essential ingredients, it can be enjoyed on its own or used as the basis for many desserts (see that crumble below) - or just dolloped on ice cream.
Try compote with creamy lemon ice cream or on crêpes. It's rhubarb money in the bank over the winter!
Rhubarb Sorbet - it's so easy and doesn't need an ice cream machine. It's a blend of healthy compote which has been frozen.
Delicious served with these dehydrated rhubarb chips.
Pre-roast rhubarb (although optional) in this French Rhubarb Cake. Extra moist made with almonds and a hint of orange and rose. Perfect for Mother's Day, which falls during the season.
It's delicious served roasted to decorate this upside-down almond tart with strawberries.
Rhubarb Crumble - my unique French dessert twist to the British classic. Topped with Toasted Oats and White Chocolate Mousse, this French version is served chilled. It's easy to assemble in advance and great for entertaining. This is my favourite way of serving it!
Rhubarb and Custard Cheesecake - my twist to a British classic of stewed rhubarb and thick custard. A vanilla cheesecake with that characteristic acidity from the fruit, decorated with rhubarb chips.
Rhubarb Jam with Rose - Simple recipe low in sugar but just enough to still be called jam. The secret is in macerating the rhubarb for 2 hours - it's worth the wait. The result is full on flavour.
Plus, if your rhubarb is too green, then you know my trick by now: add dried hibiscus flowers.
Please leave a comment