At first look, they are kind of twins from a bad sitcom. Both have these long, colorful stems—rhubarb in electric pink or deep red, and Swiss chard in everything from ruby to gold to striped neon. But here’s the trick: touch them. Rhubarb stalks are thick, solid, and almost woody—you could probably use one to prop open a window. Swiss chard? Thin, tender, and ridged, like celery’s more elegant cousin who does yoga.
Also, rhubarb leaves are huge, floppy, and look like they belong on a tropical island. Swiss chard leaves are smaller, crinkly, and dark green—think “spinach on steroids.” If you’re still lost, just snap a stem. Rhubarb snaps with a crisp, loud crack. Chard just squishes a little and bends. (Yes, I snapped my neighbor’s plant. Sorry not sorry.)
