What Does Rhubarb Taste Like?

Rhubarb is a unique, tart, and vibrant-looking vegetable that has been enjoyed for centuries. It is often used in desserts, but can also be used in savoury dishes. To many, the flavour of rhubarb is unsurprisingly sour, with a hint of sweetness. But what does rhubarb really taste like and how can you use it in your cooking?

Rhubarb’s Unique Flavour

The first thing to consider when discussing rhubarb’s taste is its unique structure. Rhubarb consists of the stalks of the plant, with the leaves removed. The stalks are slim and often have reddish hues, although some varieties can also be green.

The individual stalks of rhubarb have a delicate aromatic scent and the taste itself is fairly sour and acidic, with a hint of sweetness. This is because rhubarb contains a significant amount of oxalic acid. It’s worth noting, however, that the tartness of rhubarb can vary depending on the variety.

How to Use Rhubarb

Because of its naturally tart flavour, rhubarb is most famously used in desserts, such as rhubarb crisp and traditional rhubarb pie. The tartness of rhubarb is perfectly complemented by sweet touches, such as sugar, honey, or maple syrup. When combined with other flavours such as lemon, cinnamon, and nutmeg, the unique flavour of rhubarb really stands out.

In its fresh form, rhubarb is best suited to desserts and sweet treats. However, due to its sourness, rhubarb can also be used in savoury dishes to balance out sweet elements. It’s particularly popular in side dishes with pork and duck or in pizza toppings.

Differences between Cooked and Raw Rhubarb

Raw and cooked rhubarb have similar characteristics in terms of flavour, but there are some key differences. For example, raw rhubarb is usually more tart than cooked rhubarb. This is because, when cooked, rhubarb releases water and some of the tartness of the oxalic acid is lost.

When cooked, rhubarb also retains its structural integrity less, which is an important consideration if you are using it in a dish. The intense sourness of raw rhubarb sometimes differs to cooked rhubarb, which tends to be smoother and has a little more sweetness to it.

Conclusion

In conclusion, rhubarb has a distinctive, tart flavour. It’s often used in desserts but can also be used as a side dish in savoury dishes to add balance and depth to the overall taste. The tartness of rhubarb can vary depending on the variety and the way it is cooked. Raw rhubarb is more tart than cooked rhubarb, and it retains its structural integrity better when uncooked.