Spring: Time for Rhubarb!

rhubarb

A sure sign that spring is arriving is rhubarb starting to grow! Although it is technically a vegetable, it is used as a fruit since it is highly acidic which gives it the distinctive tart flavor. It is delicious combined with strawberries for a pie, made into bars or crisps, or a sauce poured over ice cream or cake. It also works well as a savory accompaniment for meats such as poultry, venison, salmon, and halibut. Cardamom, cinnamon, cloves, ginger, and nutmeg complement the tartness of rhubarb.

“Rhubarb is a rich source of nutrients providing 45% of Daily Value of Vitamin K in a serving size of 1 cup. In addition, rhubarb contains Vitamin C and A, along with Folate, Riboflavin, and Niacin. Rhubarb provides 32% of the Daily Value of manganese in a serving. Other nutrient/minerals include Iron, Potassium and Phosphorus. Rhubarb is also comprised of phytochemicals and phenols that provide the body with additional health benefits. The antioxidants present in the deep red stalks contain anthocyanin and lycopene, which have been shown to help prevent cardiovascular disease and have anti-carcinogenic effects towards the prevention of cancer. Over forty-two types of phytonutrients and chemicals are present in rhubarb,” (Purdue Extension). Rhubarb also provides fiber which is important for maintaining a healthy digestive system and decreasing the risk of cardiovascular disease. 

Although it can be eaten raw, rhubarb tends to be too tart so it is usually cooked with sugar or other sweeteners. There are any number of ways to prepare rhubarb. Purdue Extension cautions to always use a nonreactive pan (such as stainless steel or enamel-lined cast iron) when cooking with rhubarb. Using other types of pans can cause chemical reactions with the acidic content in rhubarb. “Recipes generally call for pounds, cups, or number of stalks. Three to five stalks make about 1 pound. One pound of rhubarb makes about 4 cups of raw chopped rhubarb. Four stalks of rhubarb equals approximately 2 cups of diced rhubarb. A 12 oz. package of frozen rhubarb equals approximately 1 1/2 cups,” (University of Wyoming Extension).

Rhubarb can produce more than can be used fresh. Fortunately, it is an excellent candidate for preservation by canning, freezing or making into jam or jelly to enjoy later in the summer or next winter. Use these links to successfully can or freeze rhubarb or turn it into delicious jelly or jam. It also makes excellent juice.
Canning rhubarb.
Freezing rhubarb.
Strawberry-Rhubarb Jelly.
Strawberry Rhubarb Jam (also available in Ball Complete Book of Home Preserving, 2006, p. 32 or 2020, p. 30.)
Sunshine Rhubarb Juice Concentrate. (also available in Ball Complete Book of Home Preserving, 2006, p. 193 or 2020, p. 191)

Spring weather can change quickly in the Midwest; fortunately, rhubarb is a sturdy plant that can withstand cold temperatures after it has started to grow. If a frost occurs, check your plant in a few days. If the leaves and the stalks are blackened and soft, remove them. Any new growth will be safe to eat. If the stalks do not show any sign of damage from the frost those stalks are safe to eat.

Rhubarb is easy to grow. Stalks should be selected from plants that are at least two years old to maintain the vigor of the plant. For more information on planting and growing rhubarb, check out Growing Rhubarb in Iowa and Growing Rhubarb in Home Gardens. An old wives tale we hear often is that rhubarb is poisonous if eaten later in the summer. Rhubarb does not become poisonous, but harvesting later in the summer may weaken the plant and make it less productive the following year.

Rhubarb, one of the first of spring’s jewels, offers endless opportunities to enjoy year round. Enjoy all that rhubarb has to offer and boost your health, too!

Sources:
Rhubarb, Love It for Its Taste; Eat It for Your Health, Purdue Extension
Enjoy This Nutritional Powerhouse’s Tartness Softened by Sweet, University of Wyoming Extension
Rhubarb, Purdue Extension Food Link
Michigan Fresh: Using, Storing and Preserving Rhubarb (HN148), Michigan State University Extension
Rhubarb Nutrition Facts and Health Benefits, VeryWellFit.com

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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