Can You Use Rhubarb as a Vegetable? Yes, and Here's How

January 5, 2026 •

4 min read

Botanically, rhubarb is a vegetable, a member of the buckwheat family, though a 1947 U.S. court ruling reclassified it as a fruit for tariff purposes. This legal reclassification has long obscured its true nature and limited its culinary perception to mostly pies and desserts. However, its tart, tangy profile is incredibly versatile and shines equally well in savory applications.

Quick Summary

This article explores the botanical classification of rhubarb as a vegetable and its diverse applications in cooking, extending beyond desserts into savory dishes like sauces, relishes, and main courses.

Key Points

Botanical Classification: Rhubarb is scientifically a vegetable, not a fruit, as it is the edible stem (petiole) of a plant related to buckwheat.
Culinary Potential: Despite its common use in sweet desserts, rhubarb's tartness makes it highly suitable for a wide array of savory applications.
Flavor Balancing: The vegetable's natural acidity works exceptionally well to cut through the richness of meats like pork and duck.
Global Usage: Savory rhubarb dishes have a long history in various international cuisines, including Middle Eastern and European traditions.
Preparation Safety: Only the stalks are edible; the large leaves contain toxic oxalic acid and must always be discarded.
Versatile Forms: Rhubarb can be transformed into savory sauces, relishes, chutneys, stews, and pickled items.

The Botanical Truth: A Vegetable in Disguise

For many, the mention of rhubarb conjures images of sweet pies, crumbles, and jams, always paired with plenty of sugar to balance its signature sour bite. However, this culinary pigeonholing doesn't reflect its botanical reality. Rhubarb is, and has always been, a vegetable. Belonging to the family Polygonaceae, it is related to sorrel and buckwheat, not fruits like strawberries or apples. The misconception stems from its culinary use and, notably, the 1947 U.S. Customs Court ruling that legally defined it as a fruit for trade purposes.

Embracing Rhubarb's Savory Side

The tartness that makes rhubarb a perfect counterpoint to sweet desserts also makes it a powerful ingredient in savory cuisine. Its acidity can cut through the richness of fatty meats, provide a zesty dimension to sauces, and add a complex flavor to relishes and chutneys. This is not a new concept; cultures in the Middle East and parts of Europe have used rhubarb in savory dishes for centuries.

Global Inspiration for Savory Rhubarb

Across the world, innovative chefs and home cooks have been leveraging rhubarb's unique profile in unexpected ways. Some recipes have a long history, while others are modern adaptations.

Relishes and Chutneys: The classic rhubarb chutney, often featuring warm spices, vinegar, and aromatics like ginger and garlic, is a staple in many cuisines. Its tangy flavor makes it an excellent accompaniment for cheeses, grilled meats, and savory pastries.
Sauces for Meat and Fish: Think of rhubarb as an alternative to applesauce or cranberry sauce. It pairs exceptionally well with rich poultry like duck and hearty cuts of pork. A rhubarb and brown sugar sauce is a modern favorite for skillet-fried pork chops. For a lighter pairing, a rhubarb compote can be served with fish.
Stews and Tagines: In countries like Afghanistan and Iran, rhubarb is a traditional ingredient in stews. An Afghan dish called "Qorma-e-rawash" combines rhubarb with lamb and spices, creating a layered and comforting dish.
Pickled Rhubarb: Pickling the crisp stalks in a brine with spices, vinegar, and sugar creates a flavorful condiment. Pickled rhubarb can be used to add a tangy crunch to salads, slaws, or served alongside oily fish or smoked mackerel.
Salsas and Vinaigrettes: Diced and combined with citrus, onion, and herbs, rhubarb can form a bracing salsa that perfectly complements fish tacos. For a vinaigrette, a cooked rhubarb puree can be blended with olive oil and vinegar.

Rhubarb Preparation Tips

When using rhubarb, remember to use only the stalks and discard the leaves, which contain toxic oxalic acid. The stalks are fibrous, but cooking softens them and breaks down the fibers, making peeling unnecessary for most applications. However, for a very stringy, older stalk, a light peel can help. As an acidic ingredient, it's best to cook rhubarb in a non-reactive pan made of stainless steel, glass, or enamel to prevent it from turning grey.

Savory Rhubarb vs. Sweet Rhubarb: A Comparison

To highlight the differences and considerations for each culinary path, here is a comparison of using rhubarb in savory versus sweet dishes.


Aspect	Sweet Rhubarb Dishes	Savory Rhubarb Dishes
Flavor Profile	Mostly sweet with a tart undertone, often paired with other sweet fruits like strawberries.	Tangy and acidic, cutting through rich flavors and adding a complex sour note.
Common Pairings	Strawberries, ginger, vanilla, cinnamon, custard, whipped cream.	Pork, duck, lamb, oily fish, goat cheese, strong herbs like thyme and rosemary.
Typical Preparations	Pies, crumbles, jams, fools, compotes.	Chutneys, sauces, relishes, stews, marinades, pickled items.
Preparation Role	Primarily a dessert fruit-like component, balanced by a high amount of added sugar.	A vegetable component used to balance and contrast other flavors, requiring less added sugar.
Cultural Context	Highly prominent in Northern European and North American dessert traditions.	Historically used in Middle Eastern cuisine and experiencing a modern revival in global cooking.

Conclusion

Rhubarb's common use in sugary desserts has unfairly overshadowed its true potential as a versatile vegetable. Its naturally tart and tangy flavor, far from being a limitation, is a culinary asset that can elevate a wide range of savory dishes, from hearty stews and roast meat sauces to bright and zesty chutneys. Embracing its savory applications not only opens up a new world of flavor but also pays homage to its botanical roots and diverse global uses. So next time you see those red stalks at the market, think beyond pie and get creative with a savory masterpiece. You might be surprised by how this “pie plant” can transform your dinner plate. For further inspiration on savory uses, the Rhubarborium website offers a variety of global recipes.

Frequently Asked Questions

Rhubarb is technically a vegetable. However, due to its common use in sweet applications, a 1947 U.S. court ruled that it could be classified as a fruit for commercial purposes, though this doesn't change its botanical identity.

No. Only the stalks are edible. The leaves of the rhubarb plant contain high levels of toxic oxalic acid and should be discarded.

Rhubarb is perfect for savory dishes such as chutneys, relishes, and sauces for pork, chicken, and duck. It can also be pickled or used in stews.

No, the color of a rhubarb stalk (which can range from deep red to pale green) does not reliably indicate its sweetness or flavor. The plant's variety and growing conditions determine its taste.

First, trim off the ends and discard the leaves. Wash the stalks thoroughly. For most recipes, simply chop the stalks into small pieces. Peeling is only necessary for particularly thick or stringy older stalks.

Store fresh, unwashed rhubarb stalks in the refrigerator for up to a week. For longer storage, chop the stalks and freeze them in an airtight bag.

Rhubarb is highly acidic and can react with certain metals, like aluminum or uncoated iron, causing it to discolor. To avoid this, cook rhubarb in a non-reactive pan made of stainless steel, glass, or enamel.