Rhubarb, with its vibrant pink stalks and large, leafy greens, often finds itself nestled amongst the fruits in culinary discussions. But does it truly belong there? Is it sweet like a strawberry or tart like a lemon? The answer, as is often the case with nature’s bounty, is a bit more nuanced. Let’s delve into the delightful world of rhubarb and explore its distinctive flavor profile.
Rhubarb’s Predominantly Sour Nature
The most accurate answer to the question is that rhubarb is overwhelmingly sour. This sourness stems from the presence of malic acid, and to a lesser extent, oxalic acid. These naturally occurring acids give rhubarb its characteristic tang, puckering sensation, and refreshing bite.
While some fruits naturally contain malic acid (think apples!), rhubarb boasts a particularly high concentration. This explains why you’re unlikely to bite into a raw stalk of rhubarb with the same enthusiasm you might have for a ripe apple.
Oxalic Acid: A Word of Caution
It’s important to note the presence of oxalic acid. While it contributes to the overall tartness, it’s also the reason why rhubarb leaves are considered poisonous. Oxalic acid, in high concentrations, can be harmful. The stalks contain less oxalic acid than the leaves, making them safe to eat when properly prepared. Always discard the leaves.
The Illusion of Sweetness: Rhubarb in Recipes
So, if rhubarb is so sour, why is it commonly used in pies, crumbles, and jams? The key lies in its transformation through cooking and, more importantly, the addition of sugar. Rhubarb rarely stands alone as a sweet treat. It’s typically paired with a generous amount of sugar to balance its acidity and create a more palatable flavor.
The Sweetening Effect
When sugar is added to rhubarb, a fascinating transformation occurs. The sugar not only masks the sourness but also enhances the fruit’s natural flavors. The high acidity of rhubarb actually helps to prevent baked goods from becoming overly sweet, resulting in a complex and well-rounded taste. The sugar essentially tames the rhubarb, allowing its other, more subtle notes to shine.
Complementary Flavors: Partners in Culinary Crime
Beyond sugar, rhubarb also pairs well with other fruits and flavors that complement its tartness. Strawberries are a classic pairing, as their sweetness balances the rhubarb’s acidity beautifully. Ginger, with its warmth and spice, also adds another dimension to rhubarb dishes. Citrus fruits, like oranges and lemons, can further enhance the tartness and brightness of rhubarb, creating a layered and complex flavor profile.
Understanding Rhubarb Varieties and Their Flavor Profiles
Not all rhubarb is created equal. Just like apples, tomatoes, or any other fruit or vegetable, different varieties of rhubarb exist, each with its own unique flavor profile. Some are tangier than others, and some have a slightly sweeter undertone.
Color and Tartness: A General Guideline
Generally speaking, the color of the rhubarb stalk can give you a clue about its tartness. Deep red stalks tend to be sweeter and less acidic than green or pale pink stalks. However, this is not a hard and fast rule, and growing conditions can also influence the flavor.
Popular Rhubarb Varieties
- Victoria: A very common variety, known for its good flavor and reliable yields. It tends to be moderately tart.
- Canada Red: A vibrant red variety with a sweeter flavor than some others. It’s a popular choice for pies and jams.
- German Wine: Known for its robust flavor and high yields, it’s often used in sauces and preserves. Its tartness is substantial.
- Glaskin’s Perpetual: A variety that can be harvested over a longer period, offering a consistent supply of rhubarb throughout the season.
- Valentine: Known for its deep red color and sweet-tart flavor, making it a versatile option for various culinary applications.
It’s worth noting that availability of these varieties may vary depending on your location.
Growing Conditions and Their Impact on Rhubarb Flavor
The environment in which rhubarb is grown can significantly influence its flavor. Factors such as sunlight, soil type, and watering practices all play a role in determining the final taste of the rhubarb stalks.
Sunlight and Sugar Production
Rhubarb grown in full sun tends to be sweeter than rhubarb grown in partial shade. Sunlight helps the plant produce more sugar, which can offset some of the acidity.
Soil and Nutrient Availability
Well-drained soil that is rich in organic matter is ideal for growing flavorful rhubarb. Adequate nutrients, particularly phosphorus and potassium, are essential for healthy growth and optimal flavor development.
Watering Practices
Consistent watering is important, especially during dry periods. Water stress can lead to tougher stalks and a more intense sour flavor.
The Culinary Uses of Rhubarb: Beyond the Pie
While rhubarb is perhaps best known for its starring role in pies, its culinary versatility extends far beyond this classic dessert. From savory sauces to refreshing beverages, rhubarb can add a unique and tangy twist to a wide range of dishes.
Sweet Applications
- Crumbles and Crisps: Rhubarb pairs beautifully with a buttery crumble topping, creating a comforting and satisfying dessert.
- Jams and Preserves: Rhubarb jam is a delightful way to preserve the flavors of spring. It can be enjoyed on toast, scones, or as a filling for cakes.
- Sauces and Compotes: Rhubarb sauce can be served warm or cold over ice cream, yogurt, or pancakes.
- Cakes and Muffins: Rhubarb can be incorporated into cakes and muffins to add moisture and a subtle tartness.
Savory Applications
- Chutneys: Rhubarb chutney is a tangy and flavorful condiment that pairs well with grilled meats, cheeses, and vegetables.
- Sauces for Meats: A rhubarb sauce can be a delicious accompaniment to pork, chicken, or duck. Its acidity helps to cut through the richness of the meat.
- Pickled Rhubarb: Pickled rhubarb is a unique and tangy condiment that can be used to add a burst of flavor to salads and sandwiches.
Beverages
- Rhubarb Juice: Rhubarb juice can be enjoyed on its own or used as a base for cocktails and mocktails.
- Rhubarb Cordial: Rhubarb cordial is a concentrated syrup that can be diluted with water or sparkling water for a refreshing drink.
Harvesting and Storing Rhubarb for Optimal Flavor
The timing of your rhubarb harvest can also affect its flavor. Rhubarb is typically harvested in the spring, from April to June. As the summer progresses, the stalks tend to become tougher and more acidic.
Harvesting Techniques
To harvest rhubarb, grasp the stalk near the base and gently pull and twist. Avoid cutting the stalks, as this can leave a stub that can rot.
Storage Tips
Freshly harvested rhubarb can be stored in the refrigerator for up to a week. Wrap the stalks in a damp paper towel and place them in a plastic bag. Rhubarb can also be frozen for longer storage. Cut the stalks into smaller pieces and blanch them briefly before freezing.
Conclusion: Embracing the Tang
So, does rhubarb taste sweet or sour? The answer is unequivocally sour, but with a caveat. Its sourness is its defining characteristic, but it’s also what makes it so versatile in the kitchen. When paired with sugar and other complementary flavors, rhubarb transforms into a culinary delight, adding a unique and tangy twist to both sweet and savory dishes. Embrace the tang, experiment with different recipes, and discover the delicious possibilities of rhubarb.
FAQ 1: What does rhubarb actually taste like?
Rhubarb possesses a distinctly tart and tangy flavor profile. Unlike fruits commonly eaten raw, rhubarb is naturally very sour, which stems from its high malic and oxalic acid content. This sourness is its defining characteristic, and it’s rarely, if ever, considered sweet in its raw state.
The sourness of rhubarb necessitates pairing it with sweeteners, like sugar or honey, to make it palatable for most people. This balancing act between tartness and sweetness is what makes rhubarb-based desserts and dishes so unique and enjoyable. Without the addition of sweeteners, the intense sourness can be overwhelming and unpleasant.
FAQ 2: Why is rhubarb usually cooked with so much sugar?
The primary reason rhubarb is almost always cooked with a significant amount of sugar is to counteract its intense natural sourness. The high levels of malic and oxalic acid present in rhubarb create a tartness that most palates find unappetizing without some form of sweetening agent.
Sugar, honey, or other sweeteners are used to balance the acidic bite and create a more harmonious flavor profile. This is particularly important when rhubarb is used in desserts like pies, crumbles, and jams, where a certain level of sweetness is expected. Without sufficient sugar, the sourness would dominate, making the dish unpalatable.
FAQ 3: Can you eat rhubarb raw?
While technically edible in small quantities, eating raw rhubarb is generally not recommended due to its high oxalic acid content. Oxalic acid, while naturally occurring, can interfere with the body’s absorption of calcium and, in extremely large doses, can even be toxic.
The intense sourness of raw rhubarb also makes it an unpleasant eating experience for most people. Cooking rhubarb significantly reduces the oxalic acid content and mellows the tartness, making it much more palatable and safer to consume. Therefore, it’s best to avoid eating rhubarb raw.
FAQ 4: Are rhubarb leaves poisonous?
Yes, rhubarb leaves are poisonous and should never be consumed. They contain very high concentrations of oxalic acid, far greater than what’s found in the stalks. Ingesting rhubarb leaves can lead to serious health problems.
Symptoms of oxalic acid poisoning from rhubarb leaves can include nausea, vomiting, abdominal pain, and even kidney damage. It’s crucial to discard the leaves safely and only use the stalks for culinary purposes. Even boiling the leaves will not eliminate the toxic oxalic acid content.
FAQ 5: Does the color of rhubarb affect its sweetness or sourness?
The color of rhubarb stalks, which can range from bright red to pale green, can influence the intensity of flavor, but it doesn’t necessarily determine whether it is sweet or sour. Redder stalks tend to be slightly sweeter and milder in flavor compared to greener stalks.
However, even the reddest rhubarb stalks are still predominantly sour and require sweetening. The color is more indicative of the plant’s maturity and growing conditions than a complete shift in its fundamental flavor profile. Regardless of color, all rhubarb stalks will have a characteristic tartness that needs to be balanced with sugar.
FAQ 6: What are some good ways to use rhubarb?
Rhubarb shines in a variety of culinary applications, particularly in desserts. Popular uses include pies, crumbles, jams, and sauces. Its tartness provides a delightful contrast to the sweetness of these dishes.
Beyond desserts, rhubarb can also be used in savory applications, such as chutneys and sauces for meat. The acidity of rhubarb can help tenderize meat and adds a unique tangy flavor. Experimenting with different recipes allows you to fully appreciate the versatility of this unique vegetable.
FAQ 7: Is rhubarb a fruit or a vegetable?
Botanically, rhubarb is classified as a vegetable. It’s the edible stalk of the rhubarb plant, a member of the Polygonaceae family. Vegetables are parts of plants used as food, such as stems, leaves, and roots.
However, in culinary terms, rhubarb is often treated as a fruit due to its common use in sweet dishes. The U.S. Customs Court even legally classified rhubarb as a fruit in 1947 for tariff purposes, acknowledging its widespread use in pies and other desserts.