Fresh Rhubarb

Store upright in the crisper drawer wrapped in plastic. Trim leafy tops before storing. Freeze chopped rhubarb in single-layer trays, then transfer to freezer bags—no need to thaw before cooking.

Always discard the leaves; they contain oxalic acid and are not safe to eat.

Younger, thinner stalks tend to be more tender and less stringy than thick ones.

Cut rhubarb into 1-inch pieces before cooking to help it break down faster.

Pair with sweet elements like sugar, honey, or ginger to balance tartness.

Rhubarb cooks down significantly—a large bunch yields less than you'd expect.

Strawberries (classic spring combination)

Ginger (fresh or ground—complements tartness)

Vanilla

Honey and brown sugar

Orange zest

Cardamom

Using too little sugar—rhubarb needs a good amount of sweetener to be palatable.

Not removing the leaves before prep; they're toxic.

Overcooking rhubarb into mush; it breaks down quickly, so check early.

Peeling the stalks unnecessarily; the skin is edible and has flavor.