You might have seen “forced rhubarb” at fancy grocery stores in January and February. That’s a whole different beast. Farmers trick the plant by growing it in dark, warm sheds, which produces those pale, pink, almost candy-like stalks. It’s like the celebrity version of rhubarb—sweeter, pricier, and usually eaten by people in cities who call it a “compote.”
But for us normal folks, the real rhubarb season is spring. If you spot forced rhubarb in winter, grab it—it’s a treat. Just don’t confuse it with the regular stuff. It’s the difference between a February vacation in Florida and a July road trip to the Grand Canyon. Both are fun, but one requires a lot more sunscreen.
When Is Rhubarb In Season? Here’s What You Should Know - The Rusty Spoon
How to tell if you’re getting fresh stuff
Fresh rhubarb should be firm, with no wrinkles or soft spots. The stalks should snap like a celery stick, not bend like a wet noodle. And the leaves? They should look alive—not wilted like they’ve been binge-watching TV all weekend. Actually, never eat the leaves—they contain oxalic acid and will make you sick. It’s the plant’s way of saying, “Don’t mess with me, I’m a spring diva.”
Color-wise, don’t judge rhubarb by its redness. Some varieties are greenish-pink and still perfect. Think of it like that one friend who looks perpetually tired but is actually the most energetic person in the room. Rhubarb is always a little tart, no matter its shade.
If you buy a bunch and it’s super thick (like a cigar), it’s probably past its prime. Thin stalks are your friend. When in doubt, trust the farmer’s market lady who’s been selling it for thirty years—she’ll give you the side-eye if you try to buy it in August.
