Flavor & Preparation

A tart, crisp shoot prized for its distinct flavor. Different varieties and seasons yield a range of colors from bright green through a deep red. It can be eaten raw in salads or in baked goods and candies, where it can be paired with sweet fruits to create a balanced profile.

Prior to cooking, remove any leaves (usually removed prior to purchase), clean well, and roughly chop shoots. Rhubarb is traditionally paired with strawberries, but also delicious with sweet cherries, apples, and ginger combinations. It can be added to tarts, crumbles, pies, jams, and used to infuse simple syrups for summer cocktails.