Finally! The rhubarb is ripe. Those who love this tart vegetable can look forward to the start of the season at the end of April. Whether in cakes and jam, as a syrup, or as a compote, rhubarb accompanies us through spring and early summer.
Peak season from May to June
Like sorrel, rhubarb belongs to the knotweed family and originates from the Asian region. The plant has been native to Europe since the 18th century. Today, this undemanding and easy-to-care-for vegetable grows in almost every garden. After the initial planting, one should wait two years before harvesting the stalks for the first time — by then, the plant has sufficiently taken root and will easily survive all winters.
Oxalic acid and safety instructions
The wavy stalks of the rhubarb smooth out by the end of April at the earliest and are ready for harvest. The leaves are not suitable for consumption — they contain too much oxalic acid. Along with malic and citric acid, oxalic acid gives the vegetable its typical tart taste. Rhubarb stalks, spinach, and sorrel also contain this acid; in normal amounts, it is harmless.
Caution in special situations: Pregnant women should only consume young rhubarb (lower oxalic acid content). People with kidney or gallbladder ailments should discuss their consumption with their doctor.
Rhubarb in the kitchen
Rhubarb compote, rhubarb cake with crumble, rhubarb jam, rhubarb syrup for spritzer drinks — this tart spring vegetable is surprisingly versatile. Tip: Peel the stalks if they are very fibrous. Season with a little honey or brown sugar, as the flavor is very acidic.
What goes well with rhubarb?
- Strawberries — a classic pairing for compote and cake
- Vanilla — rounds out the acidity wonderfully
- Ginger — adds an exciting kick
- Elderflower syrup — provides a floral note
