What Is Mountain Rhubarb (Işkın Otu), and How Is It Used?

Mountain rhubarb (ışkın otu), also known in Anatolia as “mountain banana,” gets that name because it is peeled and eaten like a banana. A member of the sorrel family, it has a tart flavor reminiscent of kiwi and is known as one of the first wild rhubarb varieties to grow in Türkiye. It has three-sided, reddish-brown winged fruits and fragrant flowers. Its leaves are poisonous, so only the stalk and root are eaten; this is the most important point to remember when harvesting and preparing it. Fresh shoots are generally gathered in highland areas in spring.

How is mountain rhubarb used in cooking?

Because of its tart flavor, mountain rhubarb can be used in compotes and jams. It is said to contain vitamins A, B1, B2, C, E, and K. Its tartness can be balanced in compotes and sauces by adjusting the amount of sugar. It is also traditionally used in skin and hair care.

How do you harvest and prepare mountain rhubarb?

When gathering mountain rhubarb, separate only the stalk and root; do not eat the leaves, and remove and discard them. Never eat a wild plant unless someone experienced has positively identified it. Peel the stalk’s fibrous outer layer, as you would a celery stalk, and use the inner part. The peeled stalk can be thinly sliced and added raw to salads, or boiled for tea or as a cooked vegetable. During peeling, remove as many of the fine surface fibers as possible. If left on, they create a fibrous texture when chewing and after cooking. Young, slender stalks are preferred because they are less fibrous than older ones.

What should you keep in mind when boiling it?

Add pieces of the stalk to boiling water and let them steep over low heat for 10–15 minutes. If using the root, wash it thoroughly, cut it into small pieces, and boil it a little longer. Strain the liquid before drinking. Honey or lemon is traditionally used to flavor it as tea.

How should you store it?

Fresh mountain rhubarb can be kept in the refrigerator for a few days wrapped in a damp cloth. Dried stalk and root pieces can keep for months in an airtight container in a cool, dark place. Dry them in the shade, away from direct sunlight; pieces dried in direct sun quickly lose their color and aroma.

How do you make mountain rhubarb compote?

Cook peeled stalk pieces with sugar in a little water over low heat until tender for a sweet-tart dessert similar to rhubarb compote. Serve it on its own or with yogurt or ice cream. Adjust the sugar to the tartness of the plant: start with a small amount and add more after tasting if needed.

What flavors pair well with it?

Mountain rhubarb’s tart flavor can be used like sorrel or rhubarb. Combine it with sugar to make jam or compote. It can also add acidity to salads in place of lemon. Tea sweetened with honey is a drink favored in regional cuisines during winter. Candied mountain rhubarb is another regional sweet: stalk pieces are coated with sugar and dried, and can be stored for a long time.