Rhubarb is a unique and tasty vegetable that is commonly used in sweet desserts and baked goods for its tart, juicy flavor. But when exactly is rhubarb in season? This complete guide will cover everything you need to know about rhubarb seasonality, from harvest times to availability at farmers markets and grocery stores
What is Rhubarb?
First things first – rhubarb is actually a vegetable though it is often treated like a fruit in recipes. The red stalks have a very tart, acidic taste when raw similar to that of a lemon. Rhubarb needs to be cooked with sugar to balance out the intense sour flavor in order to be palatable for most.
The leaves of rhubarb plants are toxic and should always be discarded. Only the stalks are edible.
Rhubarb Growing Season
Rooster chives do best in places where it stays cool in the winter and rises slowly in the spring. When it’s hot in the summer, rhubarb plants go to sleep, and the stalks can become tough and bitter.
In the United States and Canada, rhubarb is typically ready for harvest between April and June. The exact dates depend on location and weather patterns for the year.
Here are the usual rhubarb harvest times for various regions:
- Southern Harvesting Areas: February to May
- Central Harvesting Areas: April to June
- Northern Harvesting Areas: May to July
The harvest of rhubarb in California might start as early as February, but in Michigan it might not be ready until May.
Availability at Farmers Markets
Farmers markets are a great place to get freshly harvested, local rhubarb during peak season. Availability will depend on your location and climate.
In warmer regions, rhubarb may start appearing at farmers markets as early as March. In cooler areas, rhubarb typically shows up in April or May.
Rhubarb season at farmers markets generally lasts 4-8 weeks. For best selection, try to shop for rhubarb in May or early June. Later in the season, you may find limited offerings.
Rhubarb at the market should always have firm, crisp stalks with no soft spots. The color doesn’t change the taste; both red and green are good options.
Buying Rhubarb at Grocery Stores
In the spring and early summer, you can also find rhubarb at most big grocery stores. But there isn’t always as much to choose from as at farmers markets.
In the U.S., rhubarb arrives in grocery stores around April and supplies usually last through June. Available quantities tend to dwindle towards the end of the season.
For the best quality and price, shop for rhubarb at grocery stores in April and May. In warmer areas, you may find rhubarb as early as March. Cooler regions may not get rhubarb until May.
Storing and Freezing Rhubarb
When stored properly, fresh rhubarb will keep in the refrigerator crisper drawer for 2-4 weeks. Do not wash until ready to use. Simply trim the ends and wrap the stalks in plastic wrap.
For longer term storage, rhubarb freezes exceptionally well. Chop into 1-inch pieces and seal in airtight freezer bags or containers. Frozen rhubarb will keep for up to one year.
Frozen rhubarb is ideal for use in cooked recipes, like pies, compotes, and jams. The freezing process helps break down the tough fibers. Thaw before using.
Enjoying Fresh Rhubarb
The most common way to enjoy fresh rhubarb is in sweetened baked goods like pies, cobblers, crumbles, and crisps. Strawberry rhubarb pie is a classic spring favorite.
Rhubarb also shines in jams, compotes, and fruit sauces. It pairs well with orange, ginger, vanilla, and honey. Use compotes and sauces as a topping for yogurt, oatmeal, or ice cream.
For savory recipes, try roasted rhubarb paired with chicken, fish, or pork dishes. Pickled rhubarb also makes a great seasonal condiment.
While rhubarb season is short, this tasty vegetable can be enjoyed year round. Follow this guide to get the best quality rhubarb at the peak of freshness during spring. Be sure to stock up by freezing extras to savor the tart, unique flavor all year long.
Should I Grow My Own?
Absolutely! Rhubarb is easy to grow yourself, depending on where you live. Those in the North can easily grow it. I never paid much attention to my rhubarb plants, and they come back year after year.
I got my rhubarb plants from a friend who planted them quickly while I wasn’t home. And they still thrived!.
If you live in the South, it will be more challenging. Your best bet is to plant transplants in the fall and harvest your stalks through the winter months. When the heat sets in, the plants could die off, and you’ll have to plant anew.
Where do you like to buy rhubarb? Leave a comment below. Share with us where you are from as well. «.
Difference Between Hothouse and Field Grown
Let’s start by discussing the two ways rhubarb is grown: in greenhouses or in the field.
Rhubarb grown in a greenhouse or hothouse comes out earlier in the year, but maybe not as early if it’s grown inside? I usually see it in early spring, or even as early as late winter.
Hothouse rhubarb is usually more uniformly red in color. Some say its sweet and more tender too. But I have not had them side by side to say whether or not that is true.
When Is Rhubarb In Season? – The Midwest Guru
FAQ
What months can you buy rhubarb?
Rhubarb is typically available in the spring and early summer months, with the peak season being April through June. During this time of year, you might find it at farmers’ markets, grocery stores, and some high-end or specialty stores.
What month is best to pick rhubarb?
… from March or April onwards for early cultivars, and late April or May onwards for maincrop varieties with the optimum period being from mid-May until JulyJan 16, 2022.
Is there a time when you shouldn’t eat rhubarb?
While rhubarb is generally safe to eat, there are certain times and circumstances when it’s best to avoid or limit consumption. Specifically, it’s generally recommended to avoid harvesting and eating rhubarb after late June or early July. This is primarily because the oxalic acid content in rhubarb stalks can increase as the season progresses, and excessive consumption can lead to health issues.
What months are good for rhubarb?
Rhubarb is typically harvested in the spring and early summer, with the prime harvesting months being May and June. In some regions, you might find it available earlier, like late April.