Rhubarb

Somehow it has already become the middle of June and with that comes the end of the rhubarb season. If you have a well established rhubarb bed and you continue to harvest it later than the middle of June in Iowa or late June in Minnesota, it will weaken the plant. Over-harvesting can reduces the yield and quality of next year’s crop. The rhubarb stalks also develop a woody taste later in the summer but they do not become poisonous.

If your plant is producing more than you can use you might want to freeze some to enjoy later in the summer or next winter.  Here are the directions to freeze yours successfully:

Preparation – Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into lengths to fit the package. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.

Dry Pack – Pack either raw or preheated rhubarb tightly into containers without sugar. Leave headspace. Seal and freeze.

Syrup Pack – Pack either raw or preheated rhubarb tightly into containers, cover with cold 40 percent syrup. Leave headspace. Seal and freeze.

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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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2 thoughts on “Rhubarb

  1. I just planted rhubarb this year, is it better to not cut this year and wait till next year? Do I need to trim the stalks and or plant this fall.

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