Ready for rhubarb!

rhubarbIt’s the time of year for harvesting rhubarb!  The rhubarb stalk is used in tarts, pies, sauces, jams, jellies, puddings and punch. Although classed as a vegetable, rhubarb is used as a fruit because its high acidity gives a tart flavor.

Only the stalks or petioles should be eaten because the leaves contain moderately poisonous oxalic acid.   During hot, dry periods of weather eating the leaves could lead to severe sickness.

It is generally recommended that home gardeners stop harvesting rhubarb in early to mid-June. Continued harvest through the summer months would weaken the plants and reduce the yield and quality of next year’s crop. The rhubarb stalks may become somewhat woody by mid-summer, but they don’t become poisonous.

While the flower or seed stalks should not be used, the leaf stalks are edible. However, the flower stalks should be promptly pulled and discarded. If allowed to develop, the flower stalks reduce plant vigor and next year’s production. Flower stalk formation may be caused by drought, infertile soils, and extreme heat. Age may be another factor. Old plants tend to flower more than young ones. Flower formation can be discouraged with good cultural practices. Water rhubarb plants once a week during dry weather. Sprinkle ½ cup of an all purpose garden fertilizer, such as 10-10-10, around each plant in early spring. Manure is an alternative to a commercial fertilizer. Apply a 2 to 3 inch layer of well-rotted manure around rhubarb plants in spring.

After picking, fresh rhubarb stalks can be stored in a plastic bag in the refrigerator for 2 to 4 weeks. If you have more than you can eat and want to save some to enjoy some during the winter months it can be frozen successfully.  To freeze wash, trim and cut the rhubarb.  Next blanch in boiling water for 1 minute then cool promptly in ice water which will help retain the color and flavor.  Measure the amount that you put in your freezer bag or container and label and date the package.  If you plan to bake with frozen rhubarb, thaw it completely before using. Drain the excess liquid in a colander, but do not press liquid out.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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