Not all rhubarb is the same: there are many different varieties of the plant that taste either sweet, tart or sour. But which ones are suitable for what?
The main season for rhubarb is between March and April, but the sticks can also be harvested and processed until 24 June, St. John's Day - for example into a delicious sheet cake with fine meringue, homemade compote or jam. The choice of varieties is quite large: But what difference does it make whether you buy a green or red rhubarb?
What the color of rhubarb says about the taste
The variety of rhubarb varieties can be roughly classified into three different variants:
- green stem and green flesh
- red stem and green flesh
- red stem and red meat
Depending on the color of the stem and the flesh, amateur cooks can estimate what the taste of the rhubarb will be approximately. As a rule, the greener the variety, the more acidic the taste. However, if the vegetables are more red in color, then they usually taste sweet and mild.
Rhubarb is available in various green to red colors - this also gives an indication of the taste. © Christoph Schöne/Imago
Green stem and green pulp: what you can do with this rhubarb
Rhubarb varieties with a green stem and green flesh are considered to be particularly high-yielding. However, foodies need to be prepared for a sour taste, which is not necessarily for everyone. The green sticks also contain a lot of oxalic acid, which, according to the Bavarian Consumer Center, can lead to symptoms of poisoning in large quantities. Peeling, blanching and cooking would therefore reduce the content of oxalic acid. The nutrition expert of the consumer center, Susanne Moritz, also advises: "The cooking and blanching water should not be reused".
Among the most famous varieties are "Esta", "Early Green" or "Gigant". According to the online portal Eatsmarter.de, they are suitable for spicy dishes such as "rhubarb chutney", which can be served as an accompaniment to meat dishes. Before cooking, however, the green stems should always be peeled.
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Rhubarb with red stem and green flesh – mild, tart, aromatic
A red stem and green flesh indicate a milder flavor of rhubarb than in completely green varieties. Among them are some of the best-known representatives: The "Holsteiner Blut" with its reddish, fibrous skin and green interior tastes aromatic to mildly sour and is one of the oldest and most popular breeds in Germany. But "Goliath" also convinces many rhubarb fans: As the name suggests, it produces the longest stems of 90 centimeters - the taste ranges from slightly tart to mild, the acidity is in the medium range. The variety is one of the most productive in Germany.
Perfect for cakes, compotes & Co. – red rhubarb varieties
If both the stem and flesh are red, you usually hold the sweetest varieties of rhubarb in your hands. In contrast to the green varieties, they contain less fruit and oxalic acid, which provides the milder taste. For this reason, the red stems are also particularly suitable for cakes, jams, compotes or juices, as reported by Eatsmarter.de. Before cooking, they do not even need to be neatly peeled, as a rule, it is sufficient to peel off the coarsest fibers from the end of the stem. Among the most famous and tasty varieties are "Canada Red", "Elmsjuwel", "Vierländer Blut" and "Red Valentine".