Rhubarb, the tart and tangy vegetable, is a prized ingredient in many a chef’s kitchen. Its unique flavor profile and versatility make it a staple in both sweet and savory dishes. But when is the best time to get your hands on this delightful ingredient? In this article, we’ll dive into the world of rhubarb and explore the answer to the question: what season is rhubarb available?
The Rhubarb Growing Cycle
To understand when rhubarb is in season, it’s essential to comprehend its growth cycle. Rhubarb is a perennial vegetable, which means it grows back year after year. The plant’s growth cycle can be broken down into three stages:
Spring Growth
In the early spring, typically around late March to early April, rhubarb plants start to emerge from their winter dormancy. During this stage, the plant focuses its energy on producing new growth, including leaves and stalks. The stalks, also known as petioles, are the edible part of the plant and will eventually grow to maturity.
Summer Maturity
As the spring season progresses, the rhubarb stalks continue to grow, eventually reaching their peak maturity in late spring to early summer (May to June). This is the prime time for harvesting rhubarb, as the stalks are at their tenderest and sweetest. Farmers and gardeners will typically harvest the stalks during this period, as leaving them on the plant for too long can lead to bitterness and toughness.
Fall and Winter Dormancy
After the summer harvest, the rhubarb plant begins to prepare for its winter dormancy. The leaves will start to yellow and die back, and the plant will redirect its energy towards storing nutrients in its roots. This stage typically begins in late summer to early fall (August to September) and lasts until the following spring.
Rhubarb Season by Region
While the general growth cycle remains the same, the specific timing of rhubarb’s availability can vary depending on the region and climate.
Northern Hemisphere
In the Northern Hemisphere, rhubarb is typically in season from late March to early July, with the peak season being May and June. This is because the cooler temperatures and longer growing season allow for a more gradual and prolonged growth cycle.
Southern Hemisphere
In the Southern Hemisphere, where the seasons are reversed, rhubarb is typically in season from late September to early December, with the peak season being October and November.
Microclimates and Regional Variations
Microclimates and regional variations can also impact the rhubarb season. For example:
- In the Pacific Northwest region of the United States, rhubarb is often available as early as February and March, due to the mild winters and long growing season.
- In the UK, rhubarb is traditionally forced, which means the plants are covered with a pot or bucket to exclude light and stimulate early growth. This process can bring the season forward to as early as January.
Forcing Rhubarb
Forcing rhubarb is a technique used to stimulate early growth and extend the season. By covering the plants with a pot or bucket, farmers and gardeners can:
- Exclude light, which promotes the growth of longer, more tender stalks
- Regulate temperature, which can encourage earlier growth
- Increase humidity, which reduces water loss and promotes healthy growth
Forcing rhubarb typically begins in late winter to early spring, and the plants are left under cover for several weeks. This process can bring the season forward by several weeks, making forced rhubarb available as early as January or February.
Buying and Storing Rhubarb
When purchasing rhubarb, look for:
- Fresh, crisp stalks with no signs of wilting or browning
- Stalks that are a vibrant red or green color, depending on the variety
- Avoid stalks with leaves, as these can be toxic
To store rhubarb, follow these tips:
- Wrap the stalks tightly in plastic wrap or aluminum foil
- Store in the refrigerator, where it will keep for up to 2 weeks
- Freeze rhubarb by chopping it into small pieces, placing it in an airtight container, and storing it in the freezer for up to 12 months
Culinary Delights with Rhubarb
Rhubarb’s unique flavor profile makes it an incredibly versatile ingredient. Try it in:
- Pies and tarts, where its tartness pairs perfectly with sweet ingredients like strawberries and sugar
- Salads, where its crunch and tanginess add depth and interest
- Sauces and jam, where its flavor shines alongside other ingredients like ginger and citrus
- Savory dishes, where its bold flavor pairs well with ingredients like pork, beef, and lamb
With its unique flavor profile and versatility, it’s no wonder rhubarb is a prized ingredient in many a chef’s kitchen. By understanding the rhubarb growing cycle and season, you can ensure you’re getting the freshest, most flavorful stalks for your culinary creations. So, go ahead and indulge in rhubarb’s golden moment – your taste buds will thank you!
What is the ideal season for harvesting rhubarb?
Rhubarb is typically ready to harvest in early spring, around late March to early April, when the stalks are tender and tart. However, the exact timing may vary depending on your location, climate, and the specific rhubarb variety you’re growing. It’s essential to wait until the plant has had a chance to establish itself and store energy in its roots during the winter months.
During this ideal season, the rhubarb stalks are at their best flavor and texture, with a perfect balance of sweetness and tartness. Harvesting during this time ensures that the stalks are tender and less fibrous, making them ideal for cooking and baking. Be sure to only harvest the stalks, leaving the leaves intact to allow the plant to continue growing and producing new stalks throughout the season.
How do I store fresh rhubarb?
To store fresh rhubarb, it’s essential to keep it cool and moist. You can store it in the refrigerator, wrapped in plastic wrap or aluminum foil, for up to a week. Make sure to remove any leaves, as they can be toxic and cause the stalks to become bitter. You can also store rhubarb in a paper bag or wrap it in a damp paper towel to keep it fresh.
For longer-term storage, you can also freeze rhubarb. Simply chop the stalks into 1-inch pieces, place them in an airtight container or freezer bag, and store them in the freezer for up to 12 months. Frozen rhubarb is perfect for using in pies, tarts, and other desserts throughout the year. When you’re ready to use it, simply thaw the frozen rhubarb in the refrigerator or at room temperature.
Can I use rhubarb in savory dishes?
While rhubarb is often associated with sweet desserts, it can also be used in a variety of savory dishes. The tart flavor of rhubarb pairs well with rich meats, like pork and beef, and can add a tangy twist to soups and stews. Try adding rhubarb to your favorite braising recipe or using it as a topping for grilled meats.
Rhubarb’s unique flavor also makes it a great addition to vegetarian and vegan dishes. It pairs well with roasted vegetables, like Brussels sprouts and sweet potatoes, and can add a burst of flavor to salads and slaws. Experiment with different savory recipes to find your favorite way to use rhubarb in a non-traditional way.
What’s the difference between forced and unforced rhubarb?
Forced rhubarb is grown in a special way to encourage earlier production and a milder flavor. It’s typically grown in the dark, which prevents the plant from producing chlorophyll, resulting in a more delicate flavor and tender stalks. Forced rhubarb is often more expensive than unforced rhubarb and is prized for its delicate flavor and texture.
Unforced rhubarb, on the other hand, is grown naturally and allowed to develop its full flavor and color. It’s often less expensive than forced rhubarb and has a more robust, tart flavor. Unforced rhubarb is perfect for using in pies and tarts, where the tartness is balanced by sugar and other ingredients.
Is rhubarb a fruit or a vegetable?
Rhubarb is technically a vegetable, although it’s often used in sweet desserts and thought of as a fruit. From a botanical standpoint, rhubarb is a type of perennial vegetable that belongs to the Polygonaceae family, which also includes buckwheat and sorrel.
Despite its vegetable status, rhubarb is often paired with fruits, like strawberries and blueberries, and used in sweet desserts. Its tart flavor and crunchy texture make it a popular ingredient in many fruit-based recipes.
How do I prepare rhubarb for cooking?
To prepare rhubarb for cooking, start by washing the stalks thoroughly and removing any leaves, as they can be toxic. Next, trim the stalks to remove any tough or woody ends, and cut them into the desired size for your recipe. If using fresh rhubarb, you can chop or slice it as needed.
If using frozen rhubarb, simply thaw it in the refrigerator or at room temperature, and pat it dry with paper towels to remove any excess moisture. Whether using fresh or frozen rhubarb, be sure to adjust the amount of sugar and spices in your recipe to balance out the tart flavor of the rhubarb.
Can I grow my own rhubarb at home?
Yes, you can grow your own rhubarb at home! Rhubarb is a hardy perennial that’s relatively easy to grow, provided you have the right conditions. Rhubarb prefers well-draining soil and full sun to partial shade. It’s also important to choose a variety that’s suitable for your climate and growing conditions.
When planting rhubarb, be sure to give it plenty of space, as it can spread out quite a bit. Water regularly, but avoid overwatering, which can lead to rot and other problems. Mulch around the plants to retain moisture and suppress weeds. With proper care, your rhubarb plants can thrive for years, providing you with a bounty of delicious stalks to enjoy.