Demystifying the "Swiss Chard Rhubarb" Name
First and foremost, it's crucial to clarify a common misconception: the plant known as Rhubarb Swiss Chard is a type of Swiss chard, and is not a cross with the perennial garden rhubarb (the pie-making vegetable). The name is derived purely from its visual resemblance, specifically its striking, bright red stalks. While the thick, celery-like stalks of Rhubarb Swiss Chard might look like their namesake, they do not possess the signature sour, tangy flavor of actual rhubarb. This distinction is vital, as the leaves of true rhubarb are toxic and inedible, while all parts of the Swiss chard plant are safe to eat.
The Distinctive Flavor of the Leaves
The taste of Rhubarb Swiss Chard leaves varies significantly depending on whether they are consumed raw or cooked. When eaten raw, especially as part of a salad mix, the leaves can be slightly earthy and bitter. This bitterness is generally mild and less pronounced than with some other leafy greens like mature kale. However, this raw flavor profile is not to everyone's liking and can have a faint, metallic undertone for some palates. The flavor becomes much more approachable and palatable once cooked.
Upon heating, the chemical compounds responsible for the bitter taste break down, leaving behind a much milder, sweeter, and more pleasant flavor. Cooked Rhubarb Swiss Chard leaves are often compared to spinach, though they have a more robust and less watery texture. The richness and earthy sweetness intensify with cooking, making them a delicious and versatile addition to many dishes.
The Taste and Texture of the Stalks
The vibrant red stalks, or petioles, of Rhubarb Swiss Chard have a completely different flavor and texture from the leaves. They are crisp and crunchy, often compared to celery in texture. In terms of flavor, the stalks are much milder and sweeter than the leaves, and carry a distinct, earthy, and beet-like note. Some varieties are reported to have a slightly stronger flavor than others, with ruby and rhubarb varieties noted for this.
How Cooking Transforms the Flavor Profile
Cooking is the key to unlocking the best flavor of Rhubarb Swiss Chard. The high water content in the leaves and stalks means they wilt down significantly and require different cooking times. Sautéing is a popular method that not only softens the texture but also enhances the natural sweetness and earthiness. Braising can further tenderize the stalks, allowing them to absorb more complex flavors from other ingredients. Acids like lemon juice or vinegar are excellent pairings, as they brighten the flavor and balance the earthy tones. Adding rich, salty ingredients like parmesan cheese or bacon can also complement the natural flavor of the cooked greens.
Comparison: Rhubarb Chard vs. True Rhubarb
It is vital for cooks and gardeners to understand the stark differences between these two plants. While they share a part of a name and visual appearance, their uses and characteristics are worlds apart.
| Feature | Rhubarb Swiss Chard | True Rhubarb |
|---|---|---|
| Botanical Family | Amaranthaceae (Beet family) | Polygonaceae (Buckwheat family) |
| Edible Parts | Leaves and stalks | Only the stalks |
| Leaves | Edible, earthy flavor | Poisonous and contain high levels of oxalic acid |
| Stalks | Mild, sweet, earthy, beet-like flavor | Very sour and tart |
| Cooking Uses | Savory dishes (sautés, soups, stir-fries) | Sweet preparations (pies, jams, compotes) |
| Flavor When Raw | Slightly bitter, earthy leaves; milder stalks | Extremely sour stalks |
Culinary Uses for Rhubarb Chard
The versatility of Rhubarb Swiss Chard makes it a welcome ingredient in the kitchen. Here are several ways to use it:
- Sautés: Sautéing is one of the simplest and most effective ways to cook chard. Start by sautéing the chopped stalks with garlic and onion until tender, then add the leaves and cook until wilted.
- Soups and Stews: The robust leaves and stems hold up well in soups and stews, adding nutritional value and a pleasing texture. Add the chopped stalks first to allow them to soften, then stir in the leaves towards the end of cooking.
- Pasta Dishes: Wilted Rhubarb Chard is an excellent addition to pasta. It can be tossed with garlic, olive oil, and parmesan cheese for a quick and simple meal.
- Tarts and Gratins: The leaves and stems can be used in savory bakes, such as gratins or tarts, often with cheese and cream, which pair beautifully with the chard's earthy notes.
- Raw Salads: For those who enjoy a slightly more assertive flavor, young, tender chard leaves can be added to salads, especially with a sharp vinaigrette dressing.
- Egg Dishes: Chard can be chopped and mixed into scrambled eggs, omelets, or frittatas.
- Pickling: The crunchy stems are perfect for pickling, adding a unique texture and flavor to sandwiches and salads.
Conclusion
So, what does Swiss chard rhubarb taste like? The answer is a delicious and complex vegetable with two distinct parts. The leaves have a pleasant earthy, spinach-like flavor when cooked, while the stalks offer a milder, beet-like sweetness and a satisfying celery-like crunch. This flavor profile, combined with its striking red color, makes it a valuable and versatile ingredient for both visual appeal and culinary use. By understanding its unique characteristics and how to cook it, you can fully appreciate and utilize this beautiful vegetable in a wide range of savory dishes, making it far more than just a spinach substitute. A great resource for further reading is the LettuceInfo.org Chard FAQ.
