Rhubarb vs celery? What's the difference? Find out more about the distinctions including their processing methods, texture, and versatile applications in cooking and baking.
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What is rhubarb?
Rhubarb, Rheum rhabarbarum, is a perennial plant known for its large, green leaves and thick, red stalks. The rhubarb plant is part of the buckwheat family (Polygonaceae). It has a tart taste and is often used in cooking and baking like in fruit pies, crumbles, muffins, and jams.
Rhubarb varieties are generally categorized based on their stalk color. The types of rhubarb can range from deep red to green and are often grouped into three main types: red-stalked, speckled (pink), and green-stalked.
What is celery?
Celery, Apium graveolens, is a biennial plant in the Apiaceae family. It is primarily cultivated for its crisp, fibrous stalks. It is a popular ingredient in various culinary traditions, has nutritional benefits such as flavonoids, and is a good source of vitamin C and vitamin A.
Several varieties of celery are used for various culinary applications. The main types include pascal, celeriac, leaf, and Chinese celery.
Similarities
Appearance
Both rhubarb and celery have long, fibrous edible stalks. Celery stalks and rhubarb stalks both have a crisp texture when fresh.
Growing conditions
Both plants thrive in cooler climates and require well-drained soil. The thick stalks need plenty of sunlight and consistent moisture for optimal growth.
Stalk consumption
In both plants, the stalks are the primary part of the plant that are consumed. The leaves are generally not eaten. Celery leaves are sometimes used for flavor, while rhubarb leaves are toxic and must be avoided.
Nutritional profile
The health benefits of rhubarb are plenty. It is rich in vitamin K, vitamin C, and potassium, and is an excellent source of calcium. It is low in calories and high in fiber. Celery is low in calories, high in water content and dietary fiber, and a good source of vitamin K, vitamin A, folate, and potassium.
Differences
Flavor profile
Rhubarb has a tart, sour taste. This is why it is often sweetened and used in desserts. Celery has a mild, slightly peppery flavor. This makes it a great option for savory preparation.
Harvesting
Rhubarb is typically harvested in the spring and early summer by pulling the stalks from the base. Celery is harvested when the stalks are mature in late summer to fall. The entire plant can be cut at the base or individual stalks can be harvested.
Culinary uses
Rhubarb is commonly used in sweet treats such as pies, crumbles, jams, and compote. The tartness adds a tangy twist to cocktails, simple syrups, and baked goods. Stewed, it is a great addition to oatmeal or vanilla ice cream. The raw stalk is not often eaten due to its tartness.
Celery is used in various savory dishes including soups, stews, salads, and as a healthy crunchy snack. The leaves and seeds are also used for flavoring.
FAQs
Rhubarb is typically found in grocery stores, farmer's markets, and specialty food stores during its peak season in spring and early summer. It can also be sourced from local farms, home gardens, and online suppliers. Frozen or canned varieties may be available in grocery stores when it is not in season.
You can eat rhubarb raw, but due to its unique taste and tart flavor, it is not often eaten raw.
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