Best Rhubarb Desserts and Baking Recipes

What is Rhubarb?

Rhubarb is a long, stalky plant, varying in shades from bright pink to dark red and green that is in season around mid March- June. They are topped with large green leaves that are poisonous to consume. The stalks are edible both raw and cooked. Surprisingly the rhubarb plant is classified as a vegetable despite the fact we tend to use it as a fruit when it comes to cooking and baking. The first recorded uses of rhubarb began at least 5000 years ago, to when Chinese used dried roots as a laxative.

“There is no record of common culinary rhubarb prior to the 1800s. Widespread consumption of rhubarb stalks began in Britain in the early 19th century with its popular adoption as an ingredient in desserts and wine making. The accidental discovery of forced rhubarb (growing rhubarb in winter) accelerated the growing popularity of rhubarb to the point of a mania in 1800’s Britain. Since then rhubarb’s popularity grew to a peak just before World War II. It was always more popular in Britain and the U.S. than elsewhere but rhubarb also achieved noteworthy popularity in Australia and New Zealand. Culinary uses also spread to northern Europe. At its most popular commercial quantities of rhubarb were grown outdoors as well as in greenhouses and dark cellars.”

Higher Altitude Rhubarb

Rhubarb is incredibly popular nowadays in Ireland. Every year, as soon as rhubarb season starts, you see rhubarb dishes pop up everywhere. From your local bakery to small cafes to fine dining restaurants, they’ve usually got some sort of rhubarb flavoured offering. Rhubarb is cooked into tarts, crumbles, cakes, jams, ice creams or even just stewed gently with some sugar and served with custard or ice cream.

What is forced rhubarb?

Forced rhubarb is a type of rhubarb that has been “forced” to grow faster. Typically, it’s grown in a dark and warm area. Home growers can achieve this by placing black bags over their rhubarb stalks when they start t grow. Forced rhubarb stalks are usually a lot thinner in shape, incredibly bright and vibrant light red/pink colour. They also tend to have a more tender texture and less stringy. Here in Ireland, forced rhubarb is also usually more expensive and laborious so there are not many forced rhubarb producers. As such, it’s mostly hospitality that gets their hands on the bright pink stalks. However, you may spot Ryan’s Rhubarb (a 4th generation rhubarb grower based in Dublin) in gourmet grocer and fruit and veg shops. You can also snap some up online here on harvestday.ie.

What does rhubarb taste like?

Rhubarb is incredibly bitter and sour, both in raw and cooked forms. Because of this, it’s usually cooked with lots of sugar and some sweet fruit like strawberries. In raw form, it is crunchy and slightly stringy depending on the variety you have. Once cooked, it is soft and juicy.

Can you eat rhubarb raw?

You sure can! Most people don’t because it’s so tart. However, I have fond memories of my grandmother preparing some freshly grown raw rhubarb. She used to wash the stalks, slice into small rounds and dip into sugar immediately before eating. I have always enjoyed sweet and sour flavours together so I always loved these treats.

Rhubarb Dessert and Baking Recipes

So what are some of my favourite ways to use rhubarb? Check out the list below for some delicious rhubarb inspiration!

Interested in more Cake Recipes? Check out my Cake Category, here.

Maybe you want to take a peek at my Dessert Category, here?

For more rhubarb inspiration, check out my Pinterest board, “Best Rhubarb Dessert Recipe”. It’s packed full of incredible ways to use rhubarb!