Cold bowls are often served instead of soup in the summer. The rhubarb cold bowl with strawberries and mint can of course also be used as a dessert. Refreshing!
Our favorite rhubarb recipes
In our picture gallery above, we present you all the rhubarb recipes from the BRIGITTE test kitchen, but of course we also have our favorites. They are usually very classic:
- rhubarb cake.
- rhubarb compote.
- Rhubarb crumble cake.
- Rhubarb juice.
- rhubarb crumble.
- Rhubarb jam.
- Rhubarb salad.
- Rhubarb desserts.
When is rhubarb season?
The rhubarb season starts in the beginning of April, although the period can shift a little depending on the weather. Then the main harvest season for domestic rhubarb begins. The rhubarb season ends on June 24th, St. John's Day. After that, the plants need a rest period to regenerate for the next year's harvest. In addition, the oxalic acid content in the rhubarb sticks then increases. Greenhouse goods are available from December.
Rhubarb: Fruit or Vegetable?
From a botanical point of view, rhubarb is a vegetable, but is often mistakenly viewed as a fruit. This is because we mainly use it in desserts and cakes. But since the stems and not the leaves are consumed, rhubarb is a vegetable.
What types of rhubarb are there?
The different varieties of rhubarb are divided into three groups: green-stemmed and green-fleshed, red-stemmed and green-fleshed and red-stemmed and red-fleshed. The sticks with light red flesh (raspberry rhubarb) have a sweeter aroma than those with dark red (blood rhubarb). The skin is an important flavor carrier and should only be peeled off from older sticks.
What should be considered when shopping for rhubarb?
When buying rhubarb, make sure that the stems are firm and plump - the interfaces should not be dried out.
How is rhubarb stored?
Wrap the rhubarb sticks (without leaves) in a damp cloth and store in the vegetable drawer in the refrigerator for a maximum of two to three days. Or spread the cleaned and cut rhubarb into pieces and freeze them lying next to each other, later transferring the pieces to freezer bags. When frozen, rhubarb can be kept for around six months to a year. When thawing, it draws some juice, and can become soft. This is how you can freeze rhubarb.
What are the nutritional values of rhubarb?
The pulp of the rhubarb is very low in calories and contains only 14 kcal per 100 grams, a lot of oxalic acid, as well as tannins, pectins, iron and a lot of potassium. It has a digestive effect and stimulates the liver and biliary function. Important: Oxalic acid combines with calcium from the body during digestion. So that there is no calcium deficiency, it is best to always eat rhubarb with milk or dairy products, because this already binds part of the oxalic acid.
Rhubarb Recipes: How To Make Them?
Only the rhubarb stalks are edible, the large leaves have a very high content of oxalic acid and should therefore not be eaten. Just cut off the ends of the stems and rinse the rhubarb stalks thoroughly. For thick and older sticks: peel the rhubarb! Only cook the rhubarb briefly because the pulp disintegrates quickly. Read more about cooking rhubarb here.