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How to cook Rhubarb

Rhubarb is naturally acidic, so you’ll need to add sugar when cooking to balance out the flavour. You can stew, roast or bake rhubarb – it’s delicious with vanilla and a small squeeze of orange juice to help it along. It’s often eaten in cakes, pies, jams, compotes and crumbles, but is also really tasty served with roast pork.

WATCH: Fruit crumble 3 ways

READ: 5 ways with forced rhubarb


Yes! Although we eat rhubarb like a fruit, it’s technically a vegetable because we eat the stem of the plant. It belongs to a plant family called Polygonaceae.


Forced rhubarb is grown in warm, dark sheds with no sunshine and is more expensive than other varieties. To get an early crop in the winter months, farmers dig up the rhubarb and move it to the darkness, where the plants grow stems with a bright pink colour.

There’s a plant in Ireland that looks just like giant rhubarb (but isn’t), called Gunnera tinctoria and it’s been causing serious problems in people’s gardens as it spreads quickly and can grow as tall as an adult!

What are the health benefits?

Rhubarb is a source of a mineral called manganese. Manganese's role is connected to enzymes in our bodies – it helps to activate them, and in turn they trigger chemical reactions for digestion and metabolism. It also contributes to healthy bones and protects our cells from damage.