Red Chard vs. Rhubarb: Understanding the Differences
Many gardeners and cooks have wondered, "Are red chard and rhubarb the same thing?" The simple answer is no. This confusion often arises from the existence of a red-stemmed variety of Swiss chard, aptly named 'Rhubarb Chard' or 'Ruby Red Chard'. While the color may be similar, the two plants are fundamentally different in their family, growth habits, and most importantly, their edibility. Misidentifying these plants can have serious health consequences, as rhubarb leaves are toxic.
The Botanical Breakdown
- Rhubarb (Rheum rhabarbarum): This plant is a member of the Polygonaceae family, which also includes buckwheat and knotweed. It is a perennial, meaning it comes back year after year from its rhizomatous root system. Rhubarb is primarily grown for its thick, tart leaf stalks, which are famously used in pies and jams.
- Red Chard (Beta vulgaris subsp. cicla): A variety of Swiss chard, red chard is part of the amaranth family (Amaranthaceae), along with beets and spinach. Unlike rhubarb, chard is typically grown as a biennial and is harvested for both its leaves and stalks. Its name, 'Rhubarb Chard,' was given due to the superficial resemblance of its red stems to rhubarb, not because of any genetic link.
Edible Parts and Toxicity
This is the most critical distinction between the two plants. Ignoring this can lead to poisoning.
- Rhubarb: The stalks are the only edible part of the rhubarb plant. They are rich in flavor and used extensively in desserts. However, the leaves contain high concentrations of oxalic acid, making them poisonous to humans and animals. The leaves should never be consumed and must be discarded safely.
- Red Chard: The entire red chard plant is edible—both the leaves and the red stems can be cooked and eaten. The leaves can be used like spinach, while the stems can be prepared like celery.
Key Differences at a Glance
| Feature | Red Chard (Beta vulgaris subsp. cicla) | Rhubarb (Rheum rhabarbarum) |
|---|---|---|
| Plant Family | Amaranthaceae (Beet family) | Polygonaceae (Buckwheat family) |
| Growth Cycle | Biennial (harvested as an annual) | Perennial |
| Edible Parts | Leaves and stems are both edible | Only the stalks are edible |
| Toxic Parts | Non-toxic | Leaves are toxic due to oxalic acid |
| Flavor Profile | Earthy, mild, and similar to spinach | Distinctly tart and sour |
| Typical Culinary Use | Savory dishes, greens, sautés | Desserts, pies, sauces, jams |
| Leaf Shape | Crinkly, dark green, spade-like | Larger, smooth, somewhat heart-shaped |
Distinguishing the Plants Visually
Beyond just knowing the key differences, it's helpful for a gardener to be able to identify each plant on sight. Here's what to look for:
- Leaf Appearance: Rhubarb typically has much larger, smoother leaves that can sometimes be heart-shaped. In contrast, red chard leaves are often more crinkly and spade-like. The red veins on 'Rhubarb Chard' are often more pronounced and vibrant than the less defined reddish color that can appear on some rhubarb stalks.
- Flowering: Rhubarb tends to send up its flower stalks earlier in the season, which look like tall, white, pulpy spikes. Chard will bolt and produce flower stalks later in its growth cycle.
- Growth Habit: Rhubarb plants grow from a large, fleshy rhizome that overwinters. Red chard, as a biennial, will produce its foliage in the first year and flower in the second year before dying.
Culinary Applications and Substitution
Due to their completely different flavors and edibility, red chard and rhubarb are not interchangeable in recipes.
- Cooking with Red Chard: Because of its spinach-like flavor, red chard is best used in savory dishes. The leaves can be sautéed, added to soups, or eaten raw in salads when young. The stalks, which have a celery-like texture, can be cooked similarly.
- Cooking with Rhubarb: The tartness of rhubarb stalks makes them ideal for sweet applications, such as pies, crumbles, and jams, where the sour flavor is balanced by sugar. A classic example is the rhubarb-strawberry pie.
A word of caution: Always confirm the identity of your plant before consumption. If there is any doubt, perform a simple taste test on a small piece of the stalk: if it is tart and sour, it is likely rhubarb. If it has an earthy, green, or slightly bitter flavor, it is chard. In case of accidental consumption of rhubarb leaves, seek immediate medical attention.
The Confusion and the Names
The similarity in names is a result of a marketing choice rather than any actual genetic connection. The 'Rhubarb Chard' or 'Ruby Red Chard' variety was named for its striking visual resemblance to the red stalks of rhubarb. Nineteenth-century seed catalog publishers often gave descriptive names to varieties to distinguish them from other plants, and this practice is likely responsible for the enduring confusion. The name refers to the color, not the species.
Conclusion
While they may share a similar vibrant red hue, red chard and rhubarb are distinctly different plants with separate origins, growth cycles, and culinary uses. Red chard, a type of leafy green, is completely edible, whereas rhubarb, a perennial vegetable, has toxic leaves and edible stalks. The critical differences in edibility and flavor mean they are not interchangeable in recipes. Always correctly identify your produce to ensure safety and the best culinary result. When in doubt, a simple taste test can reveal the difference: rhubarb is sour, while red chard is earthy and mild.
Visit Simply Recipes for more on Swiss chard for comprehensive information on this versatile vegetable.
