What does rhubarb taste like?

Rhubarb is a unique plant, often mistaken for fruit due to its use in desserts, but its flavor profile is unlike anything you’d expect. So, what does rhubarb taste like? If you’re envisioning a sweet flavor based on its bright pink stalks, you’re in for a surprise.

The Tangy Bite of Rhubarb

Imagine the crispness of celery combined with the sharp acidity of a green apple — that’s rhubarb in its raw form. It’s not something you’d typically enjoy on its own due to its astringency. Many people liken it to biting into a lemon or even underripe berries. That’s why sweeteners are often added to balance its sharpness.

When cooked, rhubarb’s sour punch is mellowed, but it still retains its signature tang¹. This sourness is its hallmark and what makes it such a popular ingredient in desserts like pies, crumbles, and jams, where sugar can enhance its natural flavors without completely masking its acidity.

Texture Matters: Raw vs. Cooked Rhubarb

Raw rhubarb has a crisp and crunchy texture, similar to celery². It’s fibrous, so when chewed, it provides a satisfying snap. However, raw rhubarb’s tartness can be overpowering, making it a challenging snack on its own.

Once cooked, rhubarb transforms. Its fibrous texture softens, and the stalks turn into a velvety, melt-in-your-mouth consistency, almost dissolving as they break down in the heat. This change is crucial for its role in sweet dishes, where its texture and flavor blend perfectly with ingredients like strawberries, honey, or cinnamon.

Why Rhubarb Needs Sweetness

Because of its extreme sourness, rhubarb often needs a partner — and that partner is usually sugar or other sweeteners. Sweet fruits like berries or ingredients such as honey are commonly paired with rhubarb in recipes. The sweetness doesn’t just tame the acidity but also brings out a more complex, fruity undertone in the rhubarb, making it more enjoyable.

For instance, a classic strawberry-rhubarb pie balances the tartness of rhubarb with the natural sweetness of strawberries, creating a harmonious flavor. Some even consider it a “perfect match,” while others jokingly call it an “unfortunate marriage” because of the stark contrast in flavors.

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Versatile Rhubarb: From Savory to Sweet

Although rhubarb is most commonly associated with desserts, it can also be a fantastic addition to savory dishes. In some cultures, rhubarb is used as a tangy contrast in stews or alongside roasted meats³, similar to how cranberries complement turkey.

In places like Chile, for example, street vendors serve a relative of rhubarb with salt and chili, showcasing its versatility beyond just sweet pairings. Additionally, it has been used in beverages such as rhubarb wines or refreshing summer drinks in countries like Russia and Finland.

A Nutritional Note

While rhubarb is primarily appreciated for its flavor, it does offer some nutritional benefits. It contains small amounts of calcium, magnesium, vitamins A and C, and a significant amount of dietary fiber⁴. However, it’s worth noting that its leaves contain oxalic acid, which is toxic and should not be consumed.

The Takeaway

In summary, what does rhubarb taste like? It’s predominantly tart, with an acidic bite that can be overpowering on its own but turns into a delightful tang when paired with sweeteners. Rhubarb’s taste and texture make it a versatile ingredient, perfect for both sweet and savory dishes. Whether you’re adding it to a pie, making jam, or experimenting with a savory stew, rhubarb’s sourness is what makes it special.

1. https://www.pbssocal.org/food-discovery/food/local-and-seasonal-strawberry-rhubarb-galettes ↩︎
2. https://theproducepack.com/guide-to-rhubarb/ ↩︎
3. https://foodandnutrition.com/rhubarb-sauce/ ↩︎
4. https://fdc.nal.usda.gov/fdc-app.html#/food-details/167758/nutrients ↩︎