Currently not in season

Rhubarb in the Thermomix®

We have matched 11 English Thermomix® recipes with rhubarb. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are rhubarb in season?

April to 24 June, after which the oxalic acid content rises sharply..

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing rhubarb

Red varieties with pink to light red flesh taste milder and fruitier than green-fleshed varieties, which are noticeably more tart. Fresh stalks are firm, slightly glossy and have moist cut ends that are not dried out. The leaves may come along, but they do not belong in the pot, as they contain a great deal of oxalic acid. Limp, wrinkled stalks or dry ends point to old produce.

Wrap rhubarb in a damp cloth and keep it in the fridge, where it stays fresh for two to three days. To freeze: peel the stalks, cut them into 2 to 3 cm pieces and freeze them in portions without blanching first. Frozen, it can be used for up to six months and goes straight from frozen into compote, syrup or a cake filling.

Preparing rhubarb in the Thermomix®

For compote, syrup and jam we cut the peeled rhubarb into even pieces and cook it in the mixing bowl with sugar at 100°C on speed 1 until soft. Set the lid on at an angle so the steam can escape. For Rhubarb Syrup we then blend the softly cooked flesh briefly on speed 8 and pass it through a fine sieve. Do not reuse the cooking water afterwards, as the oxalic acid concentrates in it. For cakes and the Quark Mug Cake we add raw pieces straight into the batter or onto the topping.

The most common mistakes with rhubarb

Cooking the rhubarb leaves. The large leaves contain a great deal of oxalic acid and are inedible. Use only the stalks, and cut off and discard the leaves straight away.
Forgetting to peel red varieties. Even red rhubarb stalks have a tough outer layer that stays fibrous when cooked. Always pull the stalks with a peeler or knife, especially the thicker ones.
Reusing the cooking water. Oxalic acid gathers in the cooking water from rhubarb. Never reuse this water for sauces, syrup or drinks, always pour it away.

Complete list

All 11 Thermomix® recipes with rhubarb

Rhubarb as the main ingredient (11 recipes)

Goes well with rhubarb

These seasonal ingredients are in season at the same time, ideal for combining:

Rhubarb in the monthly calendar:

FAQ

Good to know

Why should you not eat rhubarb after 24 June?

After midsummer the oxalic acid content in the stalks rises sharply. High amounts of oxalic acid can raise the risk of kidney stones and put a strain on the kidneys. The 24 June cut-off is a reliable rule of thumb.

Do I always have to cook rhubarb?

Raw rhubarb is edible, but its very high acidity makes it barely palatable. Heating it also reduces the oxalic acid content noticeably. Almost all preparations use rhubarb cooked, or at least blanched.

What is the difference between red and green rhubarb?

Red varieties have more fruit and anthocyanin pigments, taste milder and look more attractive. Green varieties are more tart, as their oxalic and fruit acid content is higher. Red varieties are especially good for jams.

Can I put raw rhubarb into the Thermomix®?

Yes, for mug cakes and tray bakes we put the raw, peeled pieces straight onto the batter. For syrup and compote, rhubarb is cooked in the mixing bowl, as this softens it and lets its aroma develop fully.

How many Thermomix® recipes with rhubarb are there?

There are currently 11 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.