Rhubarb is a plant that confounds and delights me. With its vividly colored stalks, unique blossoms, and exquisitely tart flavor, it returns faithfully every spring in its own corner patch in the garden. Throughout the years I’ve detoured from the ubiquitous strawberry-rhubarb pie into other desserts as well as some savory recipes.

My grandfather had a rhubarb patch too. It was in the backyard under the lilacs next to the compost pile. I didn’t realize at the time that the compost was the key, as rhubarb is a heavy feeder. All I knew is that I could go over, snap off a stalk, and eat the delightfully tart stalk. I’m sure I made the same ‘oh that’s sour’ face that my grandson makes when he eats lemons. 😄

What confounded me about rhubarb was the flower shoots that appear. I’ve since learned that rhubarb plants are generally hermaphroditic, meaning each plant typically has both male and female reproductive organs in its flowers, thus allowing it to self-pollinate. The particular variety I have has a definite tendency to flower as you can see in the picture. I still don’t know if they are male or female flowers because I’ve never examined them that closely. My proclivity is to cut them off as they take away energy from stalk production.

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A Brief Journey Through Rhubarb’s History

Rhubarb has quite the fascinating backstory that dates all the way back to ancient Asia, long before it graced Western dinner tables. The first known use of rhubarb goes back over 4,000 years to China, where it wasn’t really appreciated for its flavor, but rather for its medicinal properties. The dried root of a specific type called Rheum palmatum was highly valued in traditional Chinese medicine as a strong laxative and detoxifying agent.

As time went on, rhubarb became a hot commodity along the Silk Road. In medieval Europe, it was so prized that it cost more than cinnamon or even opium! By the 16th century, this dried root was a staple in the medicine cabinets of apothecaries throughout Europe. It wasn't until the 18th century that rhubarb started to make its way into the kitchen. As sugar—previously a luxury item—became more accessible, cooks in England and other parts of Europe began to experiment with sweetening the naturally tart stalks of rhubarb. This was the beginning of delicious rhubarb pies, crumbles, and jams that we enjoy today.

In the United States, rhubarb really found its footing in the 19th century, particularly in the Northeast and upper Midwest, where the cooler climates were perfect for growing it. By the late 1800s, rhubarb was being cultivated commercially, and it quickly became a popular ingredient in American desserts. Early settlers affectionately dubbed it the "pie plant," a nickname that still sticks around today!

The Rhubarb Renaissance

In recent years, rhubarb has experienced a culinary revival. Chefs, mixologists, and home cooks alike are rediscovering its versatility. Farmers’ markets showcase rhubarb in early spring as a harbinger of the growing season, and food bloggers highlight creative ways to cook with it.
There’s also been renewed interest in heirloom rhubarb varieties, with gardeners seeking out cultivars like ‘Victoria,’ ‘Canada Red,’ and ‘Crimson Cherry’ for their distinct flavors and colors.

Fun Facts About Rhubarb

It's a vegetable, but legally a fruit: Botanically speaking, rhubarb is classified as a vegetable. However, a U.S. court made an interesting ruling in 1947, deciding that since rhubarb is most commonly used in sweet dishes, it should be considered a fruit for regulatory and tariff purposes. This was because, at the time, fruit tariffs were lower than vegetable tariffs, so this made importing rhubarb cheaper.

Beware of the leaves: While the stalks of rhubarb are delicious, the leaves are another story. They contain oxalic acid and anthraquinone glycosides, which can be toxic to both humans and animals in large quantities. So, it's best to stick to the stalks!

A delicacy of forced rhubarb: “Champagne rhubarb” is a fun name for Yorkshire forced rhubarb, which comes from the famous Rhubarb Triangle in Yorkshire, England. This variety is known for its lovely pale pink color and incredibly sweet taste. What makes it really special is the unique method of forcing it to grow in heated, dark sheds. This process results in a sweeter and earlier harvest compared to the rhubarb you’d find growing in the usual way. Plus, the harvesting is done by candlelight, which adds a charming touch! The Rhubarb Triangle, including the areas of Wakefield, Morley, and Rothwell, is the go-to spot for this delightful cultivation technique.

Cold is essential: Rhubarb thrives in cooler climates and actually requires a period of cold dormancy to flourish. It's one of the few plants that does best in these chilly conditions.

It’s a perennial plant: Rhubarb is a hardy perennial, which means that once it's established, it will return year after year. In fact, with proper care, it can produce for over a decade, making it a great addition to any garden!

**Culinary Uses: Sweet and Savory**

Most people associate rhubarb with dessert, but this versatile stalk has a place in savory dishes as well. Its bright acidity adds complexity and balance to a wide range of recipes.

Sweet Dishes

Pies and Crisps: The most iconic use is rhubarb pie—often paired with strawberries. The sweet-tart contrast is irresistible.
Jams and Compotes: Rhubarb breaks down easily when cooked, making it ideal for preserves.
Cakes and Muffins: Chopped rhubarb adds moisture and zing to baked goods.
Ice Cream and Sorbet: Rhubarb syrup or puree makes a refreshing and tangy addition to frozen desserts.
Cocktails and Sodas: Rhubarb syrup or shrub (a vinegar-based infusion) adds brightness to drinks.

Flavors that complement sweet rhubarb dishes:

**Strawberries** – the classic duo; sweet and tart in harmony
**Apples** – add natural sweetness and body
**Oranges / Orange zest** – bright citrus to enhance flavor complexity
**Vanilla** – smooths out acidity
**Cinnamon** – warm spice that adds depth
**Ginger** – spicy and fresh, especially in jams or compotes
**Honey / Maple syrup** – natural sweeteners that add nuance
**Almonds / Almond extract** – delicate nuttiness balances tang
**Mint** – fresh counterpoint in beverages or chilled desserts

Savory Dishes

Chutneys and Relishes: Rhubarb’s acidity pairs well with onions, ginger, and spices for a condiment that complements meats and cheeses.
Grilled Meats: Use a rhubarb glaze or marinade on pork or chicken for a tangy twist.
Salsas: Combine rhubarb with tomatoes, jalapeños, and lime for a bold topping.
Soups: In Persian cuisine, rhubarb is used in stews (like khoresht-e rivas), often with herbs and lamb.
Pickles: Quick-pickled rhubarb is a unique addition to charcuterie boards or salads.

Flavors that complement savory rhubarb dishes:

**Pork** – rhubarb chutney or glaze cuts through the richness
**Duck or Lamb** – pairs well with gamey meats and aromatic spices
**Onions & Garlic** – create a savory-sweet base for sauces
**Coriander / Cumin / Cardamom** – add warmth and complexity
**Chili Peppers** – contrast the tartness with heat
**Lentils** – in Middle Eastern stews (e.g., *khoresht-e rivas*)
**Goat Cheese / Feta** – creamy, tangy cheeses balance rhubarb acidity

Beverage and miscellaneous pairings:

**Gin** – rhubarb syrup or shrub works well in cocktails
**Rosé or sparkling wine** – for poaching or as a pairing
**Yogurt** – especially in parfaits or chilled soups
**Basil or thyme** – savory herbs for unexpected sophistication

Adding Rhubarb to Your Garden

Growing rhubarb is relatively easy for gardeners with the right climate and a bit of patience. Here’s how to do it:

**Planting**
**When to Plant:** Early spring or fall are ideal. Rhubarb needs time to establish roots before the growing season.
**Site Selection:** Choose a sunny location with well-draining soil. Rhubarb doesn't tolerate waterlogging.
**Soil Prep:** Amend the soil with compost or well-rotted manure. A slightly acidic to neutral pH (6.0–7.0) is best.
**Spacing:** Space crowns about 3 feet apart. Rhubarb plants grow large and need room to spread.

**Care and Maintenance**
**Watering:** Keep soil consistently moist but not soggy, especially during dry spells.
**Mulching:** Apply mulch to retain moisture and suppress weeds.
**Fertilizing:** A spring application of compost or a balanced fertilizer helps with growth.
**Harvesting:** Don’t harvest during the first year. In the second year, harvest sparingly. By the third year, you can harvest regularly from spring into early summer by gently pulling stalks from the base.

Winter Dormancy

Rhubarb requires a cold period to rest and rejuvenate. In colder climates, mulching the crowns helps protect them. In warmer areas, some gardeners simulate a cold spell by using ice or removing foliage to induce dormancy.

Rhubarb Myths and Misconceptions

Rhubarb's unique characteristics have led to a number of myths and misunderstandings over the years:

Myth 1: Rhubarb is poisonous. This one is partly true. While the leaves of rhubarb are indeed toxic due to high levels of oxalic acid and should never be eaten, the stalks are perfectly safe and quite delicious!

Myth 2: Rhubarb must be red to be ripe. This is false! Rhubarb actually comes in a variety of colors, including green, pink, and deep red. The color doesn’t determine ripeness or sweetness; that varies based on the specific cultivar.

Myth 3: Rhubarb shouldn’t be eaten after midsummer. This is somewhat true. Although you can still harvest rhubarb in the summer, it tends to become more fibrous and bitter as the season progresses. Plus, overharvesting can stress the plant, so it’s a good idea to wrap things up by mid-June to give it a chance to recover. There are some varieties of rhubarb that can be harvested in the fall, although this is less common.

Myth 4: Rhubarb grows like a weed.
Not quite! While rhubarb is a hardy plant, it still requires proper care, sufficient space, and the right conditions to thrive and produce reliably year after year.

What Does Rhubarb Taste Like?

Rhubarb boasts a boldly tart and tangy flavor often likened to green apples, cranberries, or even sour cherries. When eaten raw, it delivers an intense sourness that can be almost mouth-puckering. However, once cooked and sweetened, it transforms into a pleasantly tangy ingredient with fruity, slightly earthy undertones.

Flavor Profile:

Raw: Intensely sour with a crisp texture that’s reminiscent of celery but juicier.
Cooked with sugar: Bright, tangy, and slightly floral, making it a delightful addition to various dishes.
With fruit (like strawberries): The combination balances sweet and sour, creating a complex, jammy flavor that’s hard to resist.

Rhubarb’s natural acidity makes it perfect for desserts like pies and crumbles, but it’s also a fantastic addition to savory dishes, where its tartness can cut through rich meats or complement spices beautifully.

How to Buy

Whether you're harvesting your own or picking up stalks at the market, here's what to look for:

What to Look For:

Firm stalks: They should snap like celery.
Vibrant color: Ranges from green to deep red—color does not determine ripeness.
Fresh-cut ends: Avoid dry or cracked bottoms.
No leaves: If still attached, they should be fresh and green (but remember, don't eat them).

When to Buy:

Season: Late March through June is peak season in most areas.
Off-season: Specialty stores may carry forced rhubarb from January onward.

Pro Tip: If you find rhubarb early in spring, buy extra and freeze it—it stores beautifully for off-season baking.

Storing and Preserving

Fresh rhubarb can be stored in the refrigerator for up to a week. Wrap stalks in a damp paper towel and place them in a plastic bag to prevent drying out.

To preserve rhubarb for later use:

Freezing: Chop stalks and freeze them in a single layer before transferring to bags.
Canning: Rhubarb can be canned as a compote or jam.
Dehydrating: Dried rhubarb can be used in teas or baked goods.

Key Health Benefits

Rhubarb, often recognized for its tart flavor and use in desserts, offers several notable health benefits:

Rich in Nutrients: Rhubarb is an excellent source of vitamin K, which is essential for bone health and plays a crucial role in blood clotting. Additionally, it contains fiber, which is beneficial for digestive health.
Antioxidant Properties: This vegetable is packed with antioxidants, particularly anthocyanins, which contribute to its red color. These antioxidants have been linked to anti-inflammatory and anti-cancer properties, helping to protect the body from various diseases.
Digestive Health: Rhubarb is known to aid in treating constipation due to its high fiber content and anthraquinone compounds which have efficient laxative effects. This can promote regular bowel movements and improve overall digestive health.
Bone Health: The vitamin K found in rhubarb not only supports blood clotting but also contributes to maintaining strong bones, making it a valuable addition to a bone-healthy diet.
Potential Cholesterol Benefits: Some studies suggest that incorporating rhubarb into your diet may help improve cholesterol levels, contributing to heart health.

Tarragon (Artemisia dracunculus) boasts a rich and diverse history that intertwines culinary, medicinal, and mystical traditions. Its journey likely began in Central Asia and Siberia, eventually reaching Europe by the 13th century through the spice trade and the cultivation efforts of Arab and Persian herbalists.

The name “tarragon” is thought to originate from the Arabic word "ṭarḫūn," or the Latin term dracunculus, which translates to “little dragon.” This name reflects the plant's serpentine roots and its historical use in treating venomous bites and digestive ailments. By the 16th century, tarragon had secured its place in French gardens and cuisine, where it became a foundational ingredient in classic dishes and sauces.

The Regal Status of Tarragon

In French cuisine, tarragon is celebrated for its distinct anise-like flavor, making it an essential herb in many classic dishes and sauces. Often referred to as the “king of herbs”, tarragon is a fundamental ingredient in *fines herbes* and *Béarnaise sauce*. It plays a pivotal role in the iconic *sauce béarnaise*, where it is combined with shallots, vinegar, and butter to create a rich accompaniment for steak.
Additionally, tarragon enhances the flavors of *chicken tarragon*, a delightful dish where the herb infuses the meat with its aromatic essence. Its presence in various vinaigrettes and herb blends further showcases its versatility and enduring popularity in the culinary traditions of France.

Types and Varieties of Tarragon

There are three primary types of tarragon, each boasting unique characteristics and culinary value.
French tarragon is the most esteemed variety for cooking, cherished for its delicate, anise-like flavor and smooth, narrow leaves. This variety is primarily propagated through cuttings or root division, as it rarely produces viable seeds.
In contrast, Russian tarragon shares a similar appearance but has a much coarser texture and a more bitter, less refined flavor, making it less desirable for culinary applications. However, it is more cold-hardy and can be easily grown from seed.
Lastly, there is Mexican tarragon often referred to as Mexican mint marigold. Although not a true tarragon, it provides a comparable anise flavor and is frequently used as a substitute in warmer climates where French tarragon may struggle to thrive.
While each type has its own merits, French tarragon remains the gold standard for nuanced flavor and traditional cooking.

Buying Tarragon

When selecting tarragon, fresh herbs should be your priority. Look for vibrant green, narrow leaves that emit a robust anise-like aroma. Avoid any wilted, yellowing, or dry stems, as these indicate a lack of freshness.

If you opt for dried tarragon, choose whole dried leaves instead of powdered versions; however, be aware that even dried French tarragon may have a muted flavor compared to its fresh counterpart.

Storing Tarragon

Wrap fresh tarragon in a damp paper towel, place in a zip-top bag, and refrigerate for up to a week. Or stand it in water like a bouquet.

To preserve tarragon, you can freeze it by chopping the leaves and placing them in ice cube trays filled with olive oil or water. For drying, hang small bundles of tarragon and then store the whole leaves in an airtight jar to maintain their flavor.

Additionally, you can infuse tarragon in vinegar or oil, which not only extends its shelf life but also enhances culinary versatility, allowing you to enjoy its distinctive flavor in various dishes.

Culinarily Speaking

Cooking with tarragon brings a unique and wonderfully aromatic flavor that can truly elevate a wide variety of dishes to new heights. This delightful herb boasts a distinct, slightly sweet, anise-like taste that goes beautifully with a range of ingredients. It pairs exceptionally well with poultry, as in classic chicken tarragon, and complements delicate proteins like fish and shellfish without overpowering them. Eggs benefit from its bright, herbal flavor, whether whisked into an omelet or folded into a quiche.

Tarragon also infuses vinegars and salad dressings beautifully, lending a subtle sophistication to vinaigrettes or marinades. While less common, tarragon can also shine in sweet dishes. It blends surprisingly well with fruits—especially stone fruits like peaches and plums—adding an herbal edge to compotes, galettes, or fruit salads. Tarragon simple syrup makes a unique addition to cocktails or lemonade, and its leaves can be blended into sugar for use in shortbread or custards.

In both savory and sweet applications, tarragon lends an elegant, slightly bittersweet note that elevates the dish.

Key Health Benefits

Tarragon, a flavorful herb commonly used in cooking, particularly in French cuisine, offers several potential health benefits:

Digestive Health: Tarragon has been traditionally used to alleviate digestive issues. Its essential oils and bitter compounds can help stimulate the flow of gastric juices, which may reduce symptoms of indigestion and flatulence.
Blood Sugar Regulation: Research suggests that tarragon may improve insulin sensitivity and help regulate blood sugar levels. A study indicated that participants who consumed tarragon experienced a significant decrease in insulin secretion, which can be beneficial for maintaining balanced blood sugar levels.
Pain Relief and Anti-Inflammatory Effects: Tarragon has shown potential in relieving pain and reducing inflammation. Animal studies have indicated that it may interact with opioid receptors to provide pain relief, although more research is needed to confirm these effects in humans.
Antifungal Properties: Tarragon has demonstrated antifungal effects in studies, particularly against certain fungi like Candida albicans. This suggests that it may be useful in combating fungal infections, although further research is necessary to understand its efficacy fully.
Sleep Aid: Some studies suggest that tarragon may help improve sleep quality. It has been associated with a sedative effect, which could be beneficial for those experiencing sleep disturbances.

Interesting Tarragon Facts

There are two primary varieties: French tarragon, known for its culinary use and robust flavor, and Russian tarragon, which is coarser and less aromatic. Interestingly, tarragon belongs to the sunflower family, despite its distinct fennel and anise-like taste, showing its botanical relation to daisies. Historically, it has been used medicinally to alleviate toothaches, aid digestion, and stimulate appetite. For the best flavor and aroma, fresh tarragon is recommended, as dried tarragon tends to lose much of its aromatic potency.

Let’s get cooking!

Rhubarb is one of spring’s most unique ingredients—boldly tart, deeply flavorful, and surprisingly versatile. It bridges the gap between winter’s root vegetables and summer’s fruit with flair. Cooking with rhubarb is like adding a squeeze of lemon to your spring—it brightens everything it touches.

Grilled Chicken Thighs with Rhubarb & Tarragon BBQ Sauce

Juicy, smoky, and bursting with seasonal flavor, these Grilled Chicken Thighs with Rhubarb & Tarragon Barbecue Sauce are a fresh twist on classic barbecue. The chicken is marinated with rosemary and smoked paprika for an aromatic, savory foundation, then grilled to golden perfection.

What truly sets this dish apart is the vibrant homemade barbecue sauce: tangy rhubarb and sweet Medjool dates meld with a hint of maple and the subtle anise notes of tarragon, creating a sauce that’s both unexpected and utterly crave-worthy. Perfect for a summer cookout or a special weeknight dinner, this recipe celebrates the best of the season with every bite.

Grilled Chicken Thighs with Rhubarb & Tarragon BBQ Sauce

Yield: 4-6

Prep time: 25 MinCook time: 25 MinInactive time: 35 MinTotal time: 1 H & 25 M

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Ingredients

For the Chicken & Marinade:

8 chicken thighs (bone-in, skin-on or boneless)
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced

For the Rhubarb & Tarragon BBQ Sauce:

1/2 tbsp olive oil
1/4 cup finely diced onion
1 clove garlic, minced
1 1/2 cups rhubarb, diced
1/2 cup water
4-5 Medjool dates, pitted and chopped (about 1/3 cup)
1 tbsp molasses
1 tbsp pure maple syrup
4 tbsp tomato paste
2 tbsp cider vinegar
1/2 tbsp Dijon mustard
1/2 tbsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
1/2 tbsp fresh tarragon, finely chopped (or 3/4 tsp dried)
1/8 teaspoon cayenne pepper (optional)

Instructions

In a large bowl, whisk together olive oil, rosemary, smoked paprika, salt, pepper, and garlic.
Add chicken thighs and toss to coat evenly.
Cover and refrigerate for at least 1 hour, or up to overnight.
While the chicken is marinating, make the sauce. Soak chopped dates in hot water for 10 minutes.
In a saucepan, heat olive oil over medium heat. Sauté onion until soft (3 minutes), then add garlic and cook 1 minute more.
Add rhubarb, soaked dates with their water. Cook 5 minutes, stirring occasionally.
Stir in molasses, maple syrup, tomato paste, vinegar, mustard, Worcestershire, salt, pepper, and cayenne (if using). Simmer uncovered 15–20 minutes, until thickened.
Remove from heat, stir in tarragon, and blend until smooth. Taste and adjust seasoning.
Preheat grill to medium heat (about 400°F). Oil the grates.
Grill chicken thighs skin side down for 5 minutes, then flip and grill another 5 minutes.
Lower heat and continue cooking, basting with the Rhubarb & Tarragon BBQ Sauce, flipping as needed, until the chicken reaches 165°F internal temperature (about 20–30 minutes total).
Serve with extra BBQ sauce on the side.

Notes

Make sure that when you are basting the chicken thighs with the bbq sauce that you do not contaminate the sauce with a utensil that has touched the raw chicken thighs.

https://www.karenfarmelo.com/recipes-1/chicken-thighs-rhubarb-bbq-sauce

chicken thighs, rhubarb, tarragon, bbq sauce

dinner

Cherry Rhubarb Tarragon Muffins

These Cherry Rhubarb Tarragon Muffins are a delightful fusion of sweet cherries, tangy rhubarb, and aromatic fresh tarragon, all baked into a tender, moist crumb. Naturally sweetened and bursting with juicy fruit, these muffins offer a unique twist on classic flavors, with tarragon adding a subtle herbal note that perfectly complements the tartness of rhubarb and the sweetness of cherries.

Perfect for breakfast, brunch, or a wholesome snack, these muffins are a delicious way to celebrate seasonal fruit and fresh herbs in every bite.

Cherry Rhubarb Tarragon Muffins

Yield: 6

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

Spiced Crumble Topping (Optional, but recommended)

1 1/2 tbsp melted butter
1/4 cup finely chopped nuts or rolled oats
1 1/2 tsp pure maple syrup or raw honey
1/4 tsp ground cinnamon
1/8 tsp ground ginger
Pinch of salt

Muffins

1 ¼ cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp ground flax seed
½ cup chopped rhubarb (fresh or frozen)
½ cup chopped cherries (fresh or frozen)
1 large egg
⅓ cup plain kefir
1 ½ ripe bananas, mashed (about ¾ cup)
2 tbsp pure maple syrup or honey
1/2 tsp vanilla extract
2 tsp fresh tarragon, finely chopped (or 1 tsp dried)

Instructions

Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin or line with paper liners.
Prepare the Spiced Crumble: In a small bowl, mix together melted butter, nuts or oats, maple syrup or honey, cinnamon, ginger, and salt until crumbly. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch.
Gently toss chopped rhubarb, strawberries, and tarragon into the dry mixture to coat.
In a separate bowl, whisk together melted butter, egg, kefir, mashed banana, maple syrup or honey, milk, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
Divide batter evenly among the 6 muffin cups. Sprinkle each with the spiced crumble topping.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack.

Notes

If using frozen fruit, do not thaw. The baking time may need to be slightly longer as the fruit will need to thaw while baking.

There you have it!

Stay strong, stay leafy—and remember, spinach isn’t just for Popeye. It’s the quiet powerhouse on your plate, doing the heavy lifting while you take all the credit.

Rhubarb Revelations: Sweet and Savory Ways to Use This Spring Star

A Brief Journey Through Rhubarb’s History