Rhubarb

Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.

How to prepare rhubarb

Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice the stalk thinly or thickly as required. Forced rhubarb should be tender enough not to need peeling – just wash, then trim the top and bottom of the stalks and slice.

How to cook rhubarb

Stew or poach (8-10 mins) or roast (15 mins for forced, 20 for maincrop) rhubarb. Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool.

Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well. Try it with pork chops, rhubarb & grains in a new twist on a traybake, or raw and finely chopped as a salsa to go with pan-seared duck breasts and greens.

Watch our video on how to prepare and cook rhubarb:

Discover our rhubarb recipe collection.

How to store rhubarb

Rhubarb wilts quite quickly – store it in the fridge and eat within a couple of days. Keep the leaves on until you're ready to eat it, as they'll help keep it fresh.

When is rhubarb in season?

Forced is available from January to early February, and maincrop from late March to June. You can try growing rhubarb in your garden or allotment – read more at the Royal Horticultural Society.

Learn how to grow your own rhubarb from the experts at Gardeners’ World.

Choose the best rhubarb

Go for firm, crisp, plump stalks with perky leaves and good colour.