Rhubarb: Farmers Market Produce Guide
Jun 20, 2026
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Table of Contents
Wk 4: Rhubarb
Hi friends!
In this week’s issue of my Farmers Market Produce Guide, I will be reviewing all things relating to Rhubarb. I have included a few of my favorite recipes that involve Rhubarb, to share as well!
At first glance, rhubarb looks like it might be a distant cousin of celery…long, bold stalks sitting in a pile at the farmers market, somewhere between pink and red and green. But do not let the humble appearance fool you. Rhubarb is one of the most magical ingredients of the early summer season and honestly one of my absolute favorites.
Here is the thing about rhubarb- it is incredibly tart on its own. Like, pucker-your-face-up tart! But pair it with a little sweetness and something magical happens. It softens, it blooms, and it becomes one of the most complex and beautiful flavors you will ever taste.
And there is no better partner for rhubarb than the strawberry. The two were simply made for each other….sweet meets tart, soft meets jammy, and the result is pure summer perfection. Which is exactly why I am sharing my Strawberry Rhubarb Crisp recipe this week. It is bubbling, golden, fragrant, and the kind of dessert that makes everyone at the table go very quiet for a few minutes. You will know what I mean when you make it.
Another favorite recipe of mine is my Rhubarb Chutney. If you’re looking to level up your summer appetizer cheese plate, or simple grilled meats for dinner, look no further than this easy rhubarb chutney. This beautiful chutney makes a great hostess gift, and can be smeared on toast with butter, paired with goat cheese or brie and served with crackers, or served alongside grilled pork tenderloin or pork chops.
Fun Facts about Rhubarb:
Now for my favorite section!
Rhubarb is technically a vegetable pretending to be a fruit. We treat it like a fruit in every possible way- pies, crisps, jams, and crumbles…but botanically speaking it is a vegetable through and through. One of the great impostors of the produce world and honestly I respect it.
The leaves are poisonous. Only the stalks are edible!! The leaves contain high levels of oxalic acid which is toxic to humans. Always trim and discard the leaves the moment you get home from the farmers market. (Ummm, I had NO idea!)
It has been around for over 5,000 years. Rhubarb was originally used in ancient China purely as a medicinal plant…prized for its powerful digestive properties. It didn’t make its way into pies and desserts until the 18th century when sugar became widely affordable. Imagine going 5,000 years without strawberry rhubarb crisp. Devastating.
It earned the nickname “the pie plant.” Old school New England gardeners called it this because it was one of the only things available to bake with in early spring before other fruits came into season. Generations of grandmothers built their whole spring baking around it and honestly they were onto something…thank you, nana.
How to Store Rhubarb:
At the farmers market Choose stalks that are firm, crisp, and brightly colored- avoid anything that looks limp or dried out at the ends. The fresher it is when you buy it, the longer it will last at home.
In the refrigerator Trim and discard the leaves immediately…remember, they are toxic! Wrap the unwashed stalks loosely in a damp paper towel, tuck into an airtight bag or container, and store in the fridge. Fresh rhubarb will keep beautifully for up to two weeks this way.
Important Do not wash rhubarb until you are ready to use it. Extra moisture will cause it to deteriorate faster.
Thanks for tuning in friends! I am having so much fun putting these together. Let me know in the comments if there are any specific Fruit or Veggie you would like me to focus on!
The weather this week in CT has been absolutely to die for…so today we will be swimming, gardening & grilling. Maybe a little smores action in the evening, my idea of the perfect day.
Love you all, XO Kat
