In Season: Rhubarb

In Season

Our recipe recommendations for what's in season.


Photo by La Tartine Gourmande

Celery's red cousin*, rhubarb, is in season in the U.S. from April to September. On its own, rhubarb is mouth-puckering tart. Look for fleshy stalks that are thick, firm and crisp. Avoid rhubarb leaves which contain oxalic acid and other potentially toxic substances; most rhubarb is well-trimmed before it finds its way to the market. Rhubarb's nickname is the "pie plant", but there are lots of other great ways to prepare it. Here are a few recipes we think are worth trying this rhubarb season:

Rhubarb and Berries

Rhubarb Raspberry Pie [Epicurious]
Rhubarb and Raspberry Yogurt Ice Pops [La Tartine Gourmande]
Rosemary Rhubarb Crisp with Strawberries [Spicy Salty Sweet]

Rhubarb and Pork

Pork Tenderloin with Sweet Onion-Rhubarb Sauce [Eating Well]
Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey [SE]

More Rhubarb!

Rhubarb Jam and Jelly [Kitchen Parade]
Refreshing Rhubarb and Grapefruit Salad [My Husband Cooks]
Rhubarb Ginger Galette [Simply Recipes]

* Despite their similar appearances, celery and rhubarb are actually in complete different families.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments can take up to a minute to appear - please be patient!

Previewing your comment: