Rhubarb—Alaska’s Tart and Tasty Hero

Rhubarb might be one of Alaska’s most underrated treasures. Hardy, reliable, and easy to grow, it thrives in our northern climate and shows up early—just when we’re all craving something fresh.

What Exactly Is Rhubarb?
Technically a vegetable, rhubarb is often treated like a fruit because of its tart flavor and use in sweet dishes. Its stalks range from green to deep red, and while the leaves are toxic (don’t eat those!), the stalks are a tangy treat that pairs beautifully with sugar, berries, and even savory ingredients.

Sweet Ways to Use Rhubarb:
🍓 Rhubarb Crisp – A farmers market classic. Add strawberries for a sweet-tart combo.
🥧 Rhubarb Pie – Tangy, nostalgic, and delicious with vanilla ice cream.
🧁 Rhubarb Muffins or Coffee Cake – Great for brunch or gifting.
🍹 Rhubarb Syrup – Cook it down with sugar and lemon to create a syrup for cocktails, lemonade, or iced tea.

Savory Surprises:
🍖 Rhubarb Chutney – Serve alongside pork or chicken for a tangy contrast.
🥬 Rhubarb and Lentil Stew – Popular in Middle Eastern cooking; balances tart and hearty.
🧀 Rhubarb Jam with Cheese – Try it on a charcuterie board with brie or aged cheddar.

Whether you grow it in your backyard or buy a bundle at the market, rhubarb is a true Alaska gem—one that brings bright flavor to both sweet and savory dishes.