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Rhubarb (Rhubarbe)

How to choose and prepare rhubarb from the market with links to easy rhubarb recipes, including dehydrated rhubarb as garnish.

French market rhubarb

Rhubarb Seasons:

Spring; Summer; April-July in France.Random Rhubarb Facts:

  • According to Larousse Gastronomique, rhubarb originated in Asia but was made popular in cooking by the British and came to France only in the 18th century;
  • Low in calories but always needs sugar added, as extremely acidic. Due to its acidity, rhubarb contains potassium, magnesium, iron and vitamins;
  • Always discard the rhubarb leaves as they are toxic;
  • Choose firm stalks and store in the fridge as little as possible before they wilt. Freezes well;
  • Pairs well with strawberries, rose, hibiscus, ginger and orange;
  • In French home cooking, used mainly in healthy compotes and jams;
  • See my video: how to make rhubarb compote – including a tip to make green rhubarb deliciously red!
  • Looking for dehydrated rhubarb? Then follow this recipe to make rhubarb chips as a garnish for desserts.

 


Recipes with Rhubarb

Paris Food Guide

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