Are Celery and Rhubarb the Same? Understanding Their Differences. When wandering through the produce aisles of grocery stores or exploring the vibrant stalls of farmers’ markets, you might come across two plants that look surprisingly similar: celery and rhubarb. Their stalks of the plant are both long and crunchy. It’s easy to see why someone might mistake one for the other. But despite their visual similarities, celery and rhubarb are worlds apart in terms of flavor, usage, and nutritional content.
Rhubarb vs celery
At first glance, celery stalks and rhubarb stalks might seem quite similar. Both have long, crunchy stalks and a similar appearance that could easily confuse the untrained eye. However, a closer look reveals that these two plants are quite different, both in terms of their botanical classification and their culinary uses.
Let’s dive into the key differences between celery and rhubarb, and why you wouldn’t want to mix them up in your recipes.
Table of contents
Don’t want to read the whole post?
Here is an overview. Rhubarb and celery are different plants. Celery has long green sticks and is good in salads and soups. Rhubarb has red sticks and tastes tart, so we usually use it in sweet foods.
In summary, while celery and rhubarb may look somewhat similar, they are distinctly different in terms of botanical classification, culinary uses, nutritional content, and growing conditions.
Celery is a popular ingredient in savory dishes. It’s often enjoyed raw as a low-calorie snack or cooked. Its crisp texture and mild flavor make it a versatile ingredient in the kitchen.
Whereas rhubarb is a tart ingredient typically sweetened and used in desserts. They are both a great ingredient and understanding these differences ensures you’ll use each plant correctly and enjoy the unique flavors they bring to your table.
Botanical Differences
Celery (Apium graveolens) belongs to the Apiaceae family, which also includes carrots, parsley, and fennel. It is a biennial plant that is grown annually, primarily for its crisp, juicy stalks. Celery is known for its high-water content and subtle, slightly peppery flavor.
On the other hand, Rhubarb (Rheum rhabarbarum) is a member of the Polygonaceae family, which includes buckwheat and sorrel. Rhubarb is a perennial plant that comes up every year. It’s valued for its tart, fleshy stalks. Unlike celery, rhubarb leaves are toxic due to high levels of oxalic acid and should never be consumed.
Culinary Uses
Celery and rhubarb are used very differently in the kitchen.
Celery is commonly used as a savory ingredient. It adds crunch and a mild flavor to salads, soups, and stews. It is also a staple in mirepoix, a mixture of onions, carrots, and celery that forms the base for many sauces and soups. Additionally, celery can be eaten raw, often served with dips or peanut butter.
Rhubarb, often referred to as the “pie plant,”. It’s almost exclusively used in sweet recipes despite its tart taste. The red stalks of rhubarb are typically paired with sugar and fruits like strawberries to make strawberry-rhubarb pie, crumbles, and jams. Rhubarb’s tartness makes it a great addition to desserts, providing a balance of flavors. It can also be used to make compotes, syrups, and even savory chutneys, but these uses are less common.
Nutritional Content
When it comes to nutrition, both celery and rhubarb offer different benefits.
Celery is low in calories but rich in vitamins K and C, potassium, and dietary fiber. It is often considered a great snack for those looking to manage their weight, given its low calorie and high-water content.
Rhubarb is also low in calories and provides a good amount of dietary fiber. It is particularly high in vitamin K and contains vitamin C, calcium, and potassium. Rhubarb is also a source of vitamin B, including pantothenic acid. However, due to its tartness, rhubarb dishes often require significant amounts of sugar, which can add to the calorie content of the prepared dish.
Growing Conditions
The growing conditions for celery and rhubarb also differ.
Celery prefers cooler weather and needs a long growing season with plenty of water. It thrives in well-drained, fertile soil with consistent moisture to prevent the stalks from becoming stringy.
Rhubarb is a hardy plant that can tolerate colder temperatures. It prefers full sun to partial shade and well-drained soil. Field-grown rhubarb, harvested in early spring and summer, is known for its vibrant colors, thick stalks and intense tart and sour taste. Fresh rhubarb is often available at farmers’ markets and grocery stores during this time.
So, the next time you’re at the grocery store or a farmers’ market, remember: celery and rhubarb are not interchangeable. Enjoy each for what it is and relish the distinct qualities they bring to your culinary adventures.
Are celery and rhubarb the same?
No, celery and rhubarb are not the same. Celery (Apium graveolens) belongs to the Apiaceae family and is primarily used as a savory vegetable in dishes like salads and soups. It has a mild, slightly peppery flavor and high water content. In contrast, red rhubarb (Rheum rhabarbarum) is a member of the Polygonaceae family and is known for its tart stalks, which are typically sweetened and used in desserts like fruit pies, rhubarb compote, rhubarb sauce, and crumbles. Additionally, rhubarb leaves are toxic and should not be consumed, unlike the entirely edible celery.
Can you use rhubarb like celery?
No, you cannot use rhubarb like celery. While they may look similar, rhubarb is much tarter and is typically sweetened for use in desserts, whereas celery has a mild, savory flavor suitable for salads, soups, and stews. Additionally, rhubarb leaves are toxic and should not be consumed, unlike the edible leaves of celery.
What does rhubarb taste like?
The colorful stalks have a very tart, tangy flavor that is often described as sour and slightly fruity. Because of its intense tartness, it is typically sweetened with sugar or combined with sweet fruits like strawberries in desserts such as pies, crumbles, and jams.
Is rhubarb pink celery?
No, rhubarb is not pink celery. Despite their similar appearance, rhubarb and celery are different plants with distinct flavors and uses. Rhubarb has a tart, tangy taste and is commonly used in sweet desserts, while celery has a mild, savory flavor and is used in a variety of savory dishes. Additionally, rhubarb leaves are toxic and should not be eaten, unlike celery’s edible leaves.
Is rhubarb a fruit or vegetable?
Rhubarb is technically a vegetable, but it is often treated as a fruit in culinary contexts due to its tart flavor and common use in sweet dishes like pies and crumbles. Rhubarb is actually a vegetable, yet the United States Department of Agriculture (USDA) classifies it as a sweet fruit. It’s treated like fruit when cooked.
Is celery a fruit or vegetable?
Celery is a vegetable.
Can you eat the leaves of celery and rhubarb?
No, you should not eat the large green leaves of either celery or rhubarb.
Celery leaves are technically edible and can be used as an herb in small quantities to add flavor to dishes. However, they can be somewhat bitter, so they are not commonly eaten in large amounts.
The large leaves on the rhubarb, on the other hand, are toxic and should never be consumed. They contain high levels of oxalic acid and other toxic substances that can cause serious health issues if ingested.
In summary, while celery leaves can be used sparingly for culinary purposes, rhubarb leaves should always be discarded and never eaten.
Here are a few of our favorite rhubarb recipes for you to try.
