From Ancient Medicine to Strawberry Rhubarb Pie: The Story of Rhubarb

/ Nourse Farm/

Every spring, rhubarb announces the arrival of the season with its vibrant ruby-red stalks and unmistakably tart flavor. Found at farm stands, farmers markets, and backyard gardens throughout New England, rhubarb has long been a staple of spring baking and preserving traditions.

At Nourse Farm, rhubarb is one of those seasonal favorites customers wait for each year — especially when paired with strawberries in classic strawberry rhubarb pie and strawberry rhubarb jam. But beyond the desserts, rhubarb has a fascinating history, surprising health benefits, and many creative culinary uses.

What Is Rhubarb?

Rhubarb is a hardy perennial plant grown for its edible stalks. It thrives in cooler northern climates, making it especially popular throughout the Northeast and New England. The plant produces thick celery-like stalks that range in color from pale green to deep crimson red.

Although rhubarb is commonly used like a fruit in pies, jams, crisps, and sauces, it is technically a vegetable. The edible part of the plant is the stalk, while the leaves are toxic and should always be discarded.

Fresh rhubarb season is relatively short, usually beginning in late spring and lasting into early summer, which makes it one of the most anticipated seasonal crops of the year.

The History of Rhubarb

Rhubarb has been cultivated for thousands of years and originally grew wild in parts of China, Tibet, Mongolia, and Siberia. Long before it was used in desserts, rhubarb was valued primarily for medicinal purposes.

Ancient Chinese medicine used dried rhubarb roots as a digestive remedy and anti-inflammatory treatment as early as 2700 BC. Rhubarb became so prized that it was traded along the Silk Road and was once considered more valuable than cinnamon and other exotic spices.

It wasn’t until the 18th century that rhubarb became widely used as a food ingredient in Europe. As sugar became more affordable and accessible, cooks discovered that rhubarb’s intensely tart flavor balanced beautifully with sweetness. Rhubarb pies, jams, and puddings quickly became popular in England and eventually throughout North America.

Today, rhubarb remains closely associated with old-fashioned farm cooking, spring harvests, and classic comfort desserts.

Is Rhubarb Healthy?

Rhubarb contains several beneficial nutrients and has long been appreciated as both a culinary and medicinal plant. Fresh rhubarb is low in calories and contains:

  • Vitamin K

  • Calcium

  • Potassium

  • Fiber

  • Antioxidants

Traditionally, rhubarb root was used to support digestion and gut health. Modern research also suggests rhubarb contains compounds with antioxidant and anti-inflammatory properties.

That said, most rhubarb recipes include sugar because the raw stalks are naturally very tart.

Are Rhubarb Leaves Poisonous?

Yes — rhubarb leaves are toxic and should never be eaten.

The leaves contain high concentrations of oxalic acid, which can be harmful to both humans and animals when consumed in large quantities. Symptoms of oxalic acid poisoning may include nausea, stomach pain, vomiting, or difficulty breathing.

Fortunately, the stalks themselves are completely safe to eat and are the only part of the plant used in cooking. Before preparing rhubarb, simply trim off and discard the leaves completely.

Many people also prefer to cook rhubarb rather than eat it raw, since cooking softens both its texture and sharp tartness.

What Does Rhubarb Taste Like?

Rhubarb has a bright, tangy flavor often compared to tart green apples or lemons. On its own, raw rhubarb can be extremely sour. But when combined with sugar, honey, maple syrup, or sweet fruits like strawberries, it develops a balanced sweet-tart flavor that is uniquely refreshing.

This contrast is exactly why strawberry rhubarb has become such a classic combination. The sweetness of ripe strawberries perfectly complements rhubarb’s acidity.

How to Use Rhubarb

While rhubarb is most famous in desserts, there are actually many different ways to cook and enjoy it.

Bake with Rhubarb

Rhubarb is perfect for:

  • Crisps and crumbles

  • Coffee cakes

  • Muffins and quick breads

  • Cobblers

  • Galettes

  • Tarts

  • Seasonal pies

One of the most beloved spring desserts is, of course, strawberry rhubarb pie — a timeless combination of sweet strawberries and tart rhubarb tucked into a flaky crust.

Make Jams and Preserves

Rhubarb cooks down beautifully into:

  • Jams

  • Preserves

  • Fruit butters

  • Compotes

  • Dessert sauces

Strawberry rhubarb jam remains one of the most popular ways to preserve the flavor of spring long after rhubarb season ends.

Use Rhubarb in Savory Dishes

Rhubarb’s acidity can also brighten savory recipes. Try using it in:

  • Chutneys

  • Barbecue sauces

  • Marinades

  • Relishes

  • Salsa

  • Glazes for pork or chicken

Its tartness works similarly to vinegar or citrus in many savory applications.

Make Seasonal Drinks

Rhubarb can also be transformed into refreshing spring beverages such as:

  • Lemonades

  • Cocktails

  • Mocktails

  • Shrubs

  • Sparkling rhubarb syrups

  • Iced tea infusions

Why Rhubarb Remains a Spring Favorite

Part of rhubarb’s charm is its seasonality. After a long New England winter, rhubarb is one of the first perennial crops ready for harvest. Its arrival signals the beginning of spring baking, outdoor gatherings, and fresh seasonal cooking.

At Nourse Farm, we love celebrating rhubarb season with classic farm-made favorites like strawberry rhubarb pie and strawberry rhubarb jam. Whether you’re baking with it for the first time or continuing a longtime family tradition, rhubarb remains one of spring’s most distinctive and nostalgic flavors.