I still remember my first spring in Germany. At the supermarket, I saw piles of red, celery-like stalks and thought, “What is this?” I noticed other shoppers carefully picking through them, and I couldn’t help but wonder how they were supposed to be used. That moment was my first encounter with rhubarb 😄
What Exactly Is Rhubarb?
Rhubarb is a vegetable with bright red stalks that resemble Japanese fuki (butterbur) and a tart, tangy flavor. Although it’s a vegetable, it’s often treated like a fruit in Europe—mainly used in sweet dishes.
Be warned: rhubarb is extremely sour when raw! Most people cook it with sugar to mellow the acidity. I tried a bite once without sugar—let’s just say it made my face pucker up 😣
Interestingly, rhubarb originated in regions of China and Tibet, where its roots were used as herbal medicine as far back as ancient times—for relieving fever or acting as a laxative. Eventually, it made its way to Europe, where it became a beloved ingredient in kitchens, especially in countries like Germany, France, the UK, the US, and Canada. A perfect example of Umami Sans Frontières! – flavors that cross borders. 😊 While it may look like red celery at first glance, rhubarb is entirely unrelated. Rhubarb belongs to the buckwheat family and is ideal for sweet dishes, while celery is part of the parsley family and is commonly used in savory cooking.
Important: The large green leaves of rhubarb contain oxalic acid and are toxic. Only the red stalks should be used. Always cut off and discard the leaves before cooking ⚠️
In Japan, rhubarb is still a rare sight in most supermarkets, though it is grown in small amounts in regions like Nagano and Hokkaido.
When Is Rhubarb in Season?
Rhubarb is in season from spring to early summer, roughly April to June. In Germany, it’s one of the iconic flavors of spring, alongside white asparagus (Spargel) and strawberries🍓. May is when it really floods the markets, signaling that spring has truly arrived. With asparagus, strawberries, and rhubarb all in season, spring in Germany is a delicious time to be here. 😄 In France, rhubarb is sometimes available through July, depending on the variety and region, so its season can stretch into early summer.
How to Enjoy Rhubarb – Recipes and Inspiration
Since rhubarb is too tart to eat raw, it’s usually cooked with sugar. The most popular ways to enjoy it are in jams, compotes, or baked goods. Here are some rhubarb recipes from my blog:
👉Easy Rhubarb Clafoutis : A Light and Fruity Dessert 🇫🇷 A gentle, custardy dessert where the smooth sweetness of eggs and cream perfectly balances rhubarb’s zing. The texture is soft and creamy – like a light pudding.
👉German-Style Rhubarb Crumble Cake (Streuselkuchen) 🇩🇪 A classic crumb-topped cake with buttery crumbles and tangy rhubarb, perfect for afternoon coffee. A true German favorite.
👉Homemade Rhubarb Jam: Sweet and Tangy Spread You’ll Love❤️ Made with just rhubarb, it’s easy to store and one of my personal favorites 
🍓 Strawberry Rhubarb Jam (Coming soon!): This spring-exclusive jam pairs strawberry sweetness with rhubarb’s tartness. Great on toast or mixed into yogurt.
Bring a Taste of European Spring to Your Table
With its vivid color and refreshing tartness, rhubarb is one of those seasonal ingredients that makes springtime in Europe feel special. If you’ve never tried it before, this is the perfect time to give it a go. The recipes are simpler than they seem, and they’ll bring a burst of seasonal joy to your kitchen. Enjoy the flavors of spring while they last! 🌸
