Rhubarb

Rhubarb

Although the leaves of this plant are toxic and the stalks are tart, some sugar and heat easily mellow its pungent flavors and make it a perfect fit for both savory and sweet treats. While rhubarb is botanically defined as a vegetable, a New York court decided in 1947 that it would be classified as a fruit for distribution and regulation purposes. Perhaps for this reason, strawberry rhubarb pie became the most commonly associated recipe. But cooks today are finding other culinary uses for this crimson colored, crisp ingredient and it’s ending up in jams, soups, salsas, and stews.

In Season

April, May, June, July

Recipes with Rhubarb

Strawberry Rhubarb Pie

Ze Xiao, Pie Contest Winner

Raspberry Ricotta Pancakes with Summer Fruit Compotes

Stephanie Rosenbaum, World of Doughnuts

Radish, Rhubarb, and Strawberry Salad

Louisa Shafia, The New Persian Kitchen

Fried Rhubarb Pie

Frances Ang, Fifth Floor Restaurant

Articles about Rhubarb

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »