Let’s Stalk About Rhubarb
With Spring in full swing and gardens shaking off their winter coats, it’s time to shine a little spotlight on one of the season’s most underrated heroes: rhubarb. Yes, rhubarb—the tart, vibrant stalk that’s often mistaken for a fruit, yet proudly wears its vegetable badge in botanical circles. Long cherished in traditional remedies and iconic in crumbles and jams, rhubarb straddles a curious line between sweet and sour, old and new, East and West. And as more of us turn to seasonal, local foods to support our health, rhubarb deserves a proper place in your kitchen—beyond dessert.
A Fruit in Disguise
Let’s clear something up. Rhubarb is technically a vegetable and a member of the Polygonaceae family (alongside buckwheat and sorrel). So why do we treat it like a fruit?
Blame our sweet tooth. In the West, we tamed rhubarb’s natural tang with generous spoonfuls of sugar, slotting it neatly into pies, jams, and compotes. But its journey began far from the dessert table.
Thousands of years ago, rhubarb root was prized in Traditional Chinese Medicine as a digestive aid—especially for constipation. It later became popular in Arabic and European folk traditions too. But the leaves? Leave them well alone. They contain oxalic acid and can cause serious harm if eaten. Thankfully, someone brave enough gave the stalks a go—and lived to tell the tale.
Spring Energy, Spring Foods
There’s something undeniably energising about spring. The days stretch longer, the soil warms, and our bodies naturally crave movement, lightness, and renewal.
In Traditional Chinese Medicine (TCM), spring is linked to the liver and gallbladder—organs of detoxification and decision-making. Likewise, Irish households once welcomed the season with natural “spring cleans” inside and out—bitter greens, broths, and sour foods helped reboot digestion and clear stagnation.
Rhubarb’s sour edge makes it a perfect seasonal ally. Like rocket, sorrel, and dandelion leaves, it gives the liver a gentle nudge and supports the body’s shift from winter hibernation to spring activation.
Digestive Support and So Much More
At just 21 calories per 100g, rhubarb might seem like a lightweight—but don’t underestimate it. It’s rich in insoluble fibre, which helps bulk and soften stool, making it a natural go-to for easing sluggish digestion.
Stewed rhubarb—especially without refined sugar—is a gentle option for young children, older adults, or anyone recovering from illness. Soothing, simple, and nourishing.
And it doesn’t stop there. Rhubarb contains lutein and zeaxanthin—two powerful antioxidants that support eye health and may help protect against macular degeneration. In TCM, the liver and eyes are closely linked, and even modern medicine recognises the liver's role in ocular wellbeing.
It also brings vitamin K to the party, essential for blood clotting, strong bones, and—interestingly—brain health. Emerging research suggests vitamin K may help protect neurons and reduce the risk of cognitive decline. Rhubarb also contains the polyphenol emodin, currently being studied for its ability to disrupt glucose uptake in cancer cells. Promising stuff.
Beyond the Crumble: Fresh Culinary Inspiration
While rhubarb often arrives at market stripped of its toxic leaves and bundled like a bouquet, don’t dismiss the greener stalks—they’re just as nutritious (if a bit more assertive) than their pink-hued, forced cousins.
Beyond sweet desserts, rhubarb holds its own in savoury dishes. In Persian and Middle Eastern cooking, it adds brightness to stews and pairs beautifully with lamb or beef. In Northern Europe, it’s served with rich, oily fish like mackerel and herring.
Looking for new ideas? Try:
Roasting rhubarb with carrots, parsnips, and red onion for a tangy spring traybake.
Stewing it gently with orange zest, cardamom, and a splash of honey or date syrup.
Making a rhubarb-mint salsa to serve with grilled fish.
Stirring it into a chutney with red onion, vinegar, ginger, and chilli.
Adding it to a lentil and fresh herb soup for a surprising sour-savoury twist.
Let rhubarb inspire you to think outside the crumble tin.
Eat with the Seasons, Trust Your Gut
This spring, welcome rhubarb as more than just a nostalgic dessert ingredient. It’s a cleansing, nourishing, and seasonally smart vegetable that reminds us of nature’s rhythm—giving us exactly what we need, when we need it.
So go ahead—move it out of the fruit bowl and into the veg box. That’s where it belongs.
