Is rhubarb a fruit or a vegetable?

Rhubarb is the edible stalk of a perennial plant with large green leaves. While often used in sweet dishes, its botanical classification places it in the category of vegetables. However, a 1974 court ruling in New York proclaimed it as a fruit since it's used primarily in desserts!

What part of the rhubarb plant can I eat?

Only eat the bright red stalks! The rhubarb leaves contain high levels of oxalic acid, which is toxic if consumed.

Do I need to peel rhubarb before using it?

For most recipes, peeling is unnecessary. Simply wash the stalks thoroughly, trim the ends, and cut them into desired pieces. If the rhubarb is very thick or stringy, you can peel the outer layer with a vegetable peeler.

What are some classic sweet rhubarb recipes?

Rhubarb Pie: A timeless dessert showcasing the tartness of rhubarb balanced with sweetness. Rhubarb Crumble: A comforting combination of tender fruit filling and a crumbly oat topping. Rhubarb Jam: A delicious spread perfect for toast, pastries, or even cheese boards.

Can I use rhubarb in savory dishes?

Absolutely! Rhubarb's tartness complements savory flavors beautifully. Try: Rhubarb Chutney: A tangy condiment perfect with cheese or grilled meats. Roasted Rhubarb with Pork Chops: The rhubarb adds a sweet and acidic counterpoint to the richness of the pork.

What about rhubarb drinks?

Rhubarb shines in cocktails and mocktails! Try our Strawberry Rhubarb Margarita .

How can I store rhubarb?

Fresh rhubarb can be stored in the refrigerator for up to 5 days. Wrap the stalks loosely in plastic or a damp paper towel.

20 Rhubarb Recipes for the Season

Name: Rhubarb Muffins (& More Rhubarb Recipes!)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: Dessert
Ingredients: 1 1/2 cups rhubarb, finely chopped (about 12 ounces); 2 cups [280 g] all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 cup granulated sugar; 3/4 cup buttermilk*; 5 tablespoons melted unsalted butter; 1/3 cup neutral oil (grapeseed, canola, or vegetable oil); 2 eggs; 1 teaspoon vanilla extract; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 2 tablespoons unsalted butter, at room temperature

Rhubarb Muffins (& More Rhubarb Recipes!)

Rhubarb recipes: rhubarb muffins with rhubarb stalks

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This rhubarb muffins recipe is simply the best! They come out light and fluffy, with sweet tart rhubarb and a crunchy streusel topping.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 1x
Category: Muffin
Method: Baked
Cuisine: Dessert
Diet: Vegetarian

Ingredients

Scale

For the muffins

1 1/2 cups rhubarb, finely chopped (about 12 ounces)
2 cups [280 g] all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup granulated sugar
3/4 cup buttermilk*
5 tablespoons melted unsalted butter
1/3 cup neutral oil (grapeseed, canola, or vegetable oil)
2 eggs
1 teaspoon vanilla extract

For the streusel topping

1/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature

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Instructions

Preheat the oven to 375°F.
Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Make the streusel: In a small bowl, mix the sugar, all-purpose flour, and cinnamon. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

Find it online: https://www.acouplecooks.com/rhubarb-recipes/