Red vs. Green Rhubarb: How to Choose Rhubarb the Right Way
Updated: Aug. 21, 2023
If you’re new to cooking with rhubarb, it can be a little confusing to shop for it. Here, we’ll guide you through choosing rhubarb in the produce aisle, farmers market or your own backyard.
When spring and summer roll around, it’s officially rhubarb season! From sweet rhubarb pie to savory rhubarb BBQ, there are a ton of ways to enjoy these tart stalks. But if you’re new to cooking or growing rhubarb, selecting ripe stalks can be a little confusing when your choices are red, green and somewhere in between. We’ll explain the taste difference between red and green rhubarb, plus other shopping must-know information.
Love rhubarb? Here are dozens of sweet and savory ways to eat it.
Red vs. Green Rhubarb: What’s the Difference?
Believe it or not, there’s no significant flavor difference between red and green rhubarb. Instead, rhubarb’s color actually indicates the variety. There are six common types of rhubarb, according to the University of Wisconsin-Madison’s Master Gardener Program, which range between bright red, soft green and speckled stalks.
When it comes to choosing between different color stalks, think more about how the rhubarb will be used, rather than how sweet you want it to be. For example, if you’re planning on making a rhubarb jelly or an open-face tart, you might want to go with bright red stalks for a rosy hue. On the other hand, if the rhubarb is going to be fairly well hidden in your recipe, like with these frosted rhubarb bars or a double-crust pie, feel free to use speckled or green rhubarb. Did you know you can store your stalks in the freezer? Learn how to freeze rhubarb.
What to Look for When Buying Rhubarb
While color isn’t an indication of ripeness or sweetness, there are a few things to look out for when shopping for rhubarb at a grocery store or farmers market. First, make sure that the stalks are firm, unbent and bruise free. They should also have a slight sheen to them. If the stalks still have leaves attached, check that they haven’t wilted or started to rot. By the way, be sure you remove and throw away rhubarb leaves before cooking.
What to Look for When Harvesting Rhubarb
When it comes to deciding when to pick homegrown rhubarb, you’ll also want to look out for firm stalks. They should be growing upright and at least 10 inches long. To harvest, pull and twist the stalks instead of cutting them off with a knife. Then give it a good cleaning and cut off the leaves and ends. Read more on how to harvest rhubarb.
Now that you know how to pick rhubarb stalks, it’s time to get cooking. Start with some of our favorite rhubarb recipes.
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Rhubarb TartThe rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Rhubarb FrittersI got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
Rhubarb Strawberry CrunchGarden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
RhubreadWe moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
Rhubarb Lemonade SlushMy family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people who aren't crazy about rhubarb enjoy it. —Cathie Beard, Philomath, Oregon
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Cherry Rhubarb JamThis tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Rhubarb-Cherry ChutneyI love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Rhubarb-Filled CookiesI won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Peach Rhubarb JamThis quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
Gluten-Free Rhubarb BarsNothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free. —Lisa Wilson, Virginia, Minnesota
Pineapple-Rhubarb JamRhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Rhubarb Strawberry CobblerMom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
Slow-Cooker Rhubarb Strawberry SauceWe recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Perfect Rhubarb PieNothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
Rhubarb Mandarin CrispAn attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Rosy Rhubarb Upside-Down CakeHere’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Rhubarb KetchupI received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! —Faith McLillian, Rawdon, Quebec
Raspberry Rhubarb JamI love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa
English Rhubarb CrumbleWhen I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
Rhubarb JellyI help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Originally Published: June 16, 2020
