A guide to rhubarb in France: what exactly is it? A guide to 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.
What is Rhubarb?
- It's a tart 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. The stalks (similar in appearance to celery but not taste) can grow up to a meter, growing quickly as of April.
- Like tomatoes being classed as a fruit, rhubarb is officially classed as a vegetable. Rha was its old name (rhaponticum), then known as rubarbe, 14th century from Old French.
- 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.
- 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.
- 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.
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.
Somehow rhubarb hasn't managed to grow in our garden as it's over-exposed to the sun. As a result, we go mad for it during French rhubarb season and buy tons of it at the market.
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.
Rhubarb Guide - How to Prepare it
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 toxic. 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.
What Does Rhubarb Go With? The Best Way to Eat it
Rhubarb goes with so many different flavour combinations from sweet to savoury, as it's so acidic. Here are a few ideas on the best way to eat it:
- Rhubarb Pairs well with strawberries, rose, hibiscus, ginger and orange.
- In French home cooking, used mainly in healthy compotes as toppings and in pâtisserie.
Its acidity makes a good accompaniment to fish and roast chicken too. - See my video: how to make rhubarb compote - how to prepare rhubarb, including my top tip how to turn green rhubarb red or pink.
- Its delicious acidity lends well to cakes (see this gluten free rhubarb cake) and tarts. Also jam - try this rhubarb, rose & hibiscus jam recipe.
- Rhubarb goes so well with almonds - see rhubarb recipes below.
- Looking for dehydrated rhubarb? Then follow this recipe to make rhubarb chips as a garnish for desserts.
What's the Best Rhubarb Recipe that Freezes Well?
The most versatile rhubarb recipe which freezes well, is this rhubarb compote. With only 2 essential ingredients, it can be enjoyed on its own or used as the basis for many desserts - or just dolloped on ice cream.
Try compote with creamy lemon ice cream. It's rhubarb money in the bank over the winter!
Rhubarb Recipes
The following rhubarb recipes feature our top flavour combinations and, in our humble opinion, the best way to eat and enjoy rhubarb.
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 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.
It's delicious served roasted to decorate this upside-down almond tart with strawberries.
Rhubarb Crumble - my French dessert twist to the British classic. Topped with Toasted Oats and White Chocolate & Rose Mousse, this French version is served chilled. It's easy to assemble in advance and great for entertaining.
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.
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