The Ultimate Farmers Market Guide to Rhubarb

When I say it’s rhubarb season, do you automatically think of Strawberry Rhubarb Pie? While that’s a tasty spring dessert, rhubarb can be used in so much more than pie and my ultimate farmers market guide to rhubarb is here to lead the way. Depending on where you are, rhubarb can have a very short season, so let’s dive right in!

What is Rhubarb?

Rhubarb is an extremely tart vegetable. Yep, you heard me right, it’s a vegetable, even though it is most commonly cooked in desserts. The raw texture is similar to celery, but it becomes soft and jammy when cooked.

Common flavor pairings with rhubarb include strawberries, lemons, vanilla, and custards, but you shouldn’t feel limited to desserts. I’ve had good luck experimenting with rhubarb in more savory dishes (more on that later).

An important note: sometimes rhubarb can be found at the farmers market with its leaves attached. Do not eat the leaves! The compound responsible for the tart flavor, oxalic acid, is found in very high concentrations in the leaves, making them toxic to humans and most animals. Most of the time farmers will cut the leaves off before selling the rhubarb, but just in case, cut them off and put them straight into your compost bin.

Why buy rhubarb at the farmers market?

Probably the biggest reason to buy rhubarb at the farmers market is the price. Whenever I see rhubarb at the grocery store, it has always been oddly expensive, even at its peak season. On the other hand, I often see rhubarb at the farmers market for half the price of the grocery store.

And, on top of that, you’ll get to try different cultivars or varieties. And you’ll have more of a selection; grocery store rhubarb can be such a disappointment in this regard as well.

When is Rhubarb in Season at the Farmers Market?

Rhubarb can generally be found in the spring months, April through June, at the farmers market. In cooler climates, like Alaska, rhubarb can be found at the farmers market throughout the summer, which is pretty cool. Sometimes there is a fall harvest as well, but this is not very common.

How to pick the best Rhubarb at the Farmers Market

Look for rhubarb stalks that are firm and crisp. Don’t bring home rhubarb that is limp and flops around when you pick it up at one end. You’ll also want to avoid stalks that have brown or yellow spots, especially if they’re mushy.

But what about the red color?

Red, Pink, or Green? Does it matter?

Color does not affect the flavor of your rhubarb. Whether it is red, pink, or green will not affect the outcome of your cooking, outside of the color or overall aesthetics. I cannot stress this enough! Unless you’re only cooking for the Instagram clicks, the color of your rhubarb is not important.

There are a few factors that affect the color of the stalks, such as the variety and when in the season it is harvested. Some varieties are red all the way through the inside of the stalks, and others will remain green throughout. Additionally, many of the red varieties are deeper in color for the first harvest, then are lighter pink or green for the rest of the season.

How to store Rhubarb at home

Rhubarb can be stored in the crisper drawer of your refrigerator for up to two weeks. So if you see a ton of rhubarb at the farmers market, feel free to stock up!

If you’re planning to cook your rhubarb later, or have an intense desire for rhubarb in the winter (looking at you, Mom), you can store it in the freezer as well. Cut the stalks into one inch long pieces, and vacuum seal to prevent freezer burn.

Best recipes featuring rhubarb

One of my favorite springtime desserts is my Rhubarb Frangipane Tart. This baked dessert is made easy with premade puff pastry, which will guarantee a light and crispy case for the tart and fruity rhubarb and the almond custard. There’s not much sugar in this dessert either, which allows the rhubarb to really shine.

Feeling a bit more adventurous? Try making pickled rhubarb. Pickled rhubarb is a great topping for Greek yogurt or even avocado toast. Feel free to swap out the spices in this recipe to fit your tastes (I love fennel, but the fennel seeds can be very strong here).

Rhubarb can also be turned into a delicious salsa! Raw rhubarb can be macerated to balance out the extreme tartness, but keep the crispiness. The rhubarb pairs surprisingly well with the heat from jalapenos.

My favorite savory way to eat rhubarb is to pair it with fish. This Poached Salmon with Rhubarb Sauce from Jamie Oliver is a perfect way to try out this combination. PS – this rhubarb sauce works well with pork as well.

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