Rhubarb stems are versatile and can be used in various dishes. The stems are cleaned, chopped, and cooked with sugar to balance the acidity. The source of the rhubarb affects its properties, and healthy, firm stems should be used. Sweeteners should be added gradually during cooking, and cooking with other fruits can enhance the flavor.
The stems of the rhubarb plant can be used in a number of ways during the cooking process. The red color offers a striking visual contrast in dishes and the versatility of the stems lends itself to use in a variety of appetizers and desserts. Cooking rhubarb is a fairly simple process that depends on factors such as desired texture and consistency, quality of the rhubarb plant, and preparation of the stems.
A rhubarb consists of large leaves atop medium-length red stems, which can range in color from light shades of pink to a deeper red. The leafy part is discarded because it is poisonous. The stems are thoroughly cleaned and chopped in preparation for cooking the rhubarb. In their raw state the stems are crunchy in texture and tart in taste. While the stems can be eaten raw, most recipes call for the rhubarb to be cooked. The most common methods of cooking rhubarb stalks are boiling, stewing, and cooking, usually with sugar to balance the acidity.
The cook should consider the source of the rhubarb. Rhubarb that is grown in hothouses, also known as greenhouses, has different properties than rhubarb that is grown in the field. The red stems of greenhouse rhubarb are lighter in color and have a more tender texture than its field-grown counterparts. Its tart taste is also milder, requiring less sugar to balance the flavors. A general rule of thumb for a sweeter tasting rhubarb is to choose stems that are thinner and bright red.
Use stems that are healthy and firm, free from discoloration and wilted parts. Rhubarb can be wrapped and stored in the refrigerator for up to a week. If necessary, the stems should be placed in cold water for an hour before cooking. Proper preparation will allow the stems to cook more evenly. Stems should be washed, trimmed, and examined for damaged areas or stringy strands, which may be cut and detached. The stems should then be cut into one-inch pieces for cooking, although some recipes, such as pies and other desserts with fillings, may call for smaller sizes.
Many rhubarb recipes call for a sweetener, such as sugar, to balance out its natural acidic properties. The sugar ratio should be carefully observed as the sweetness of rhubarb stems can vary and the cooking process will also enhance the taste of any natural sugars in the rhubarb. In order to avoid overpowering the taste of the rhubarb, the sugar should be added gradually during the cooking process. Occasionally taste the mixture until you reach the desired sweetness. Cooking rhubarb with other fruits allows the stems to absorb the natural flavors and sugars from the fruits, requiring less sweetener to be added. The stems can be cooked to a runny consistency, which is often desirable for jams and other recipes, but if crunchiness is desired, cook the rhubarb for a shorter amount of time.
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