Rhubarb | CUESA

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Rhubarb

Although the leaves of this plant are toxic and the stalks are tart, some sugar and heat easily mellow its pungent flavors and make it a perfect fit for both savory and sweet treats. While rhubarb is botanically defined as a vegetable, a New York court decided in 1947 that it would be classified as a fruit for distribution and regulation purposes. Perhaps for this reason, strawberry rhubarb pie became the most commonly associated recipe. But cooks today are finding other culinary uses for this crimson colored, crisp ingredient and it’s ending up in jams, soups, salsas, and stews.

In Season

April, May, June, July

Recipes with Rhubarb

Seared Sausage and Rhubarb with Swiss Chard

Melissa Clark, Dinner: Changing the Game

Strawberry Rhubarb Breakfast Cobbler with Cornmeal Biscuits and Honeyed Cream

Joy Wilson, Joy the Baker

Strawberry Rhubarb Pie

Ze Xiao, Pie Contest Winner

Raspberry Ricotta Pancakes with Summer Fruit Compotes

Stephanie Rosenbaum, World of Doughnuts

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »