Understanding Rhubarb's Color
Many gardeners and home cooks assume that a green rhubarb stem is unripe or, worse, poisonous. This misconception often leads people to discard perfectly good rhubarb stalks. The truth is that rhubarb comes in many different varieties, and some, like 'Victoria' or 'German Wine', are naturally green regardless of their ripeness. The red color in other varieties, such as 'Ever Red' or 'Cherry Red', is due to the presence of anthocyanins, the same antioxidants that give other fruits and vegetables their red, blue, and purple hues.
Genetic vs. Environmental Factors
While the color is primarily genetic, some environmental factors can also play a role. For instance, field-grown rhubarb can have more green variation than hothouse or 'forced' rhubarb, which is grown in the dark to promote a brilliant red color. The color difference affects the appearance of dishes like pies or jams, but it doesn't impact the overall safety of the stalk itself.
The True Source of Rhubarb Toxicity
The real danger associated with rhubarb lies in its leaves, not the stems. Rhubarb leaves contain high concentrations of oxalic acid, which is toxic to humans and animals. Consuming a significant amount of rhubarb leaves can lead to symptoms ranging from nausea and vomiting to more severe issues like kidney problems. However, the edible stalks contain a much lower, safe concentration of this compound. This is why all rhubarb, red or green, should have its leaves completely removed and discarded before preparation.
Safe Preparation and Handling
To safely enjoy rhubarb, always separate the stalks from the leaves immediately after harvesting or purchasing. Wash the stalks thoroughly to remove any dirt. If the stalks are older or particularly fibrous, you might choose to peel the outer layer, though this is not strictly necessary for most recipes.
Best Practices for Handling Rhubarb:
- Harvesting: Pull or cut the stalk at the base, and immediately snap or cut off the poisonous leaves.
- Cleaning: Rinse the stalks well with cool water to remove any soil.
- Trimming: Remove the tough, woody ends from the bottom of the stalk.
- Peeling (Optional): For older, tougher stalks, use a vegetable peeler to remove the fibrous outer skin.
- Storage: Wrap cleaned, dry stalks in aluminum foil and store in the refrigerator for up to two weeks.
Green vs. Red Rhubarb: A Taste Comparison
While both green and red rhubarb are perfectly safe, there can be subtle differences in flavor and texture, though this often depends more on the specific variety than the color itself.
| Feature | Green Rhubarb | Red Rhubarb |
|---|---|---|
| Flavor | Can be more intensely tart and vegetal. | Often perceived as slightly sweeter and milder. |
| Yield | Some green varieties, such as 'Victoria', are known for producing higher yields. | Often bred for aesthetics over productivity, resulting in smaller yields. |
| Texture | Can be more stringy or fibrous, especially if field-grown later in the season. | Tends to be more tender, particularly hothouse varieties grown specifically for this quality. |
| Appearance | Cooks to a paler green or yellowish-brown color, which can affect the final aesthetic of a dish. | Retains a pleasing pink or red hue when cooked, making it a popular choice for desserts. |
For dishes where color is important, like a bright red strawberry-rhubarb pie, many cooks will stick with red varieties. However, for a simple compote or sauce, the flavor of a green variety is equally delicious.
Cooking with Green Rhubarb
Cooking with green rhubarb requires the same steps as cooking with red. The key difference is that you might need to adjust the amount of sweetener you add to compensate for its potentially more tart flavor. Rhubarb is famously used in desserts like pies and crumbles, but it is also a fantastic addition to savory dishes, sauces, and jams. To minimize the stringiness that can sometimes be an issue with green varieties, chop the stalks into small, crosswise pieces before cooking.
For a delicious rhubarb compote, chop the stalks into one-inch pieces and simmer with a small amount of water and your sweetener of choice until the stalks break down. Add other flavorings like vanilla, cinnamon, or orange zest for a more complex taste. The final product will be a flavorful sauce that can be enjoyed hot or cold over ice cream, yogurt, or pastries. For more recipe ideas, check out the resources on BBC Food.
Conclusion: The Safety is in the Stalk, Not the Color
The question of whether you can eat the green stem of rhubarb can be answered with a resounding yes. The color of the stalk is merely a varietal trait and does not impact its edibility. The crucial safety rule is to never consume the leaves, regardless of the stalk color, due to their high oxalic acid content. By following safe preparation guidelines—discarding the leaves and cleaning the stalks—you can confidently enjoy both red and green rhubarb in a wide array of culinary creations.
