Rhubarb—Fruit or Vegetable?

Often called the “pie plant” rhubarb is a stalk-like vegetable with a unique taste that makes it a favorite in many pies and desserts. It was first cultivated in Asia over 2,000 years ago for its medicinal qualities.  Marco Polo, who knew all about the Chinese rhubarb rhizome, talked about it in the tales of his travels. As a result, the Chinese rhubarb became a key ingredient used in early European medicines. The roots of the Chinese type are still used in medicine today.

It was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.  Early records of rhubarb in America begin with a gardener in Maine who obtained seeds from Europe in 1790.  He introduced it to growers in Massachusetts where its popularity spread and by 1822 it was widely sold in produce markets.

Rhubarb is extremely tart and requires sweeteners to maximize flavor.  It can be prepared as a sauce over ice cream, combined with fresh strawberries, or made into pies, tarts, jellies, and refreshing drinks.  Add some to rhubarb your favorite compote recipe for a tart wake-up.

Use rhubarb to clean your cookware!  Rhubarb rubbed on a burnt pot will restore the shine in no time at all. 

Try this delicious recipe from our cookbook The Culinary Connoisseur

Strawberry Rhubarb Crisp

for the filling:

4 cups frozen rhubarb

4 cups unsweetened frozen strawberries

½ cup brown sugar

2-3 teaspoons lemon juice

½ cup cornstarch

for the topping:

1 cup flour

1 cup brown sugar

1 cup oats

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup chopped pecans

1 stick margarine

Preheat oven to 350 degrees F.  In a large bowl toss fruit with sugar, lemon and cornstarch. Pour the fruit into a 9” deep dish pie plate or quiche dish. Pack it down lightly with your fingertips.  This recipe can also be prepared as individual servings in ramekins. It will fill 8 6-8 ounce ramekins.  Avoid disposable pans when making crisps because they cannot be turned out for serving.  They will fall apart, resulting in a sodden mess.

In a bowl stir together flour and brown sugar until no lumps remain.  Add the oats, cinnamon, nutmeg and pecans ; combine well.  Cut up the margarine and work it into the dry ingredients using a pastry blender or your fingertips until it resembles large crumbs.  There should be no visible margarine remaining.  Crumble the mixture evenly over the fruit, completely enclosing it.  Bake 50-60 minutes for a full size crisp or 20-30 minutes for individual servings or until the fruit is bubbly and the crumb topping has darkened.  Serves 8

Crisps can be served warm or at room temperature, making them perfect all year round.