 How to plant, grow and store rhubarb, plus some fantastic rhubarb recipes.
 Growing and Using Rhubarb
Rhubarb is a perennial vegetable that is used most often like a fruit as it is delicious in pies, tarts and sauces. Rhubarb grows well in most gardens - a half-dozen plants will yield enough rhubarb for four people.
Rhubarb Planting Guide
Rhubarb is usually propagated by dividing roots in early spring. Root stock is readily available in garden centers, but planting rhubarb from seed is not generally recommended.
The University of Illionois extension [1] offers these planting tips:
Plant the roots with the crown bud 2 inches below the surface of the soil. Space the roots 36 to 48 inches apart in rows 3 to 4 feet apart. Good garden drainage is essential in growing rhubarb. Planting on raised beds ensures against rotting of the crown. Working plenty of well-rotted manure or compost into the rhubarb bed before planting greatly increases production.
Old roots may be dug and divided to make new plantings. Cut the roots into four to eight pieces. Each piece must have at least one strong bud. To improve vigor and leaf size, many gardeners divide the old plants and establish a new planting after at least 5 years of full harvest. Plantings older than this tend to begin crowding themselves out. Dig the roots of the most vigorous, healthy plants to establish a new bed the spring before the old planting is to be discarded.
Rhubarb Varieties
Recommended rhubarb varieties include Canada Red, with long, thick, extra sweet stalks; Cherry Red, which is a rich red color inside and out; Crimson Red, with tall, plump petioles; MacDonald, known for its brilliant red color and tender skin; Valentine, a good flavored rhubarb, and Victoria, which is shaded with red.
Care and Cultivation of Rhubarb
Apply manure or compost in late fall or early winter, taking care not to cover the crowns.
In spring, before leaves emerge, apply a complete garden fertilizer followed by a side dressing of high-nitrogren fertilizer three months later.
Organic mulch is beneficial to help retain moisture. Water new plantings until established; older plants should only need watering during extended dry periods.
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Harvesting
First year rhubarb should not be harvested. Allowing the foliage full growth during this time helps build a strong root system.
Second year rhubarb can be harvested for two weeks, with the harvest extended for 8 to 10 weeks in subsequent years.
To harvest rhubarb, pull the stalks from the plant, rather than cutting. A slight pull and a twist at the base of the stalk should release it quite easily. Trim off the leaves, which are poisonous and should never be eaten.
Remove only one-third of the stalks at any one time to keep the plant vigorous and healthy.
If seed stalks develop, cut them from the plant as soon as they appear and discard.
Yield and quality are at the highest when you harvest stalks that have just reached full size but before stringy fibers have a chance to develop. As a general rule, flavor is enhanced in stalks with deep red color.
 Storage and Cooking Rhubarb
Trim and discard the rhubarb leaves. Tightly wrap the fresh, unwashed stalks in plastic and keep in the refrigerator for up to three weeks.
To freeze, wash the stalks, remove any tough outside fibers, chop into 1/2 inch to one inch chunks and spread on a cookie sheet to freeze. Once frozen, seal tightly in plastic freezer bags or freezer containers. Frozen rhubarb will keep for up to six months and can be used in place of fresh in most rhubarb recipes.
To prepare rhubarb for cooking, remove any brown or scaly spots or stringy fibers. Peeling is not required; simply trim off each end of the stalk, then wash and dry.
Cook rhubarb in non-reactive cookware such as anodized aluminium, stainless steel, teflon or enamel. Do not use pots made of aluminium, iron or copper as both the fruit and the pan will darken.
Rhubarb is very sour and requires the addition of a sweetener in most recipes.
Nutritional Value
One cup of rhubarb provides 26 calories, 2 grams of fiber, 1 gram of protein, 6 grams of carbohydrates, 10 mg of vitamin C, 8.7 mcg of folic acid, 122 IU of vitamin A, 105 mg of calcium and 351 mg of potassium.
The following article by Captain Anne Mahle includes some wonderful rhubarb recipes.
For the Love of Rhubarb
-- Rhubarb Sauce with Corn Bread
-- Crunchy Sugar Rhubarb Muffins
-- Rhubarb Jam
-- Grilled Spiced Pork Tenderloin with Rhubarb Current Chutney
I have great memories of the rhubarb that grew near my early
childhood home on the backside of the garage. It was the
sunniest part of the yard and that's why it was located there,
but it was hidden from the rest of the house and it always felt
a little bit enchanting back there. The warnings about the
leaves being poisonous made it a little bit forbidden as well
and although I never used the leaves for food, I used to love
to suck on the stalks. The leaves were relegated to doll
blankets, elf hats, skirts, fairy boats and other useful items.
Rhubarb is one of the first vegetables (yes, it is a veggie)
that I grew when I was a beginning gardener. It's so forgiving
that it's a snap to grow. It comes back faithfully every year,
is relatively disease free, needs little dividing or attention
and produces a wonderful harvest.
While rhubarb is relatively maintenance free, I have learned
after many years, that there are a few things that will help
your rhubarb thrive. The stalks are actually pulled out when
harvested, not cut. I usually end up cutting the leaves off
right then and leaving them as mulch around the base. If I'm
feeling extra energetic they go in the compost pile. When you
harvest, you want the longest and biggest stalks, but only take
1/3 of the plant at a time or you will decrease its vitality
over time. Rhubarb does well with a heavy feeding of compost
in the spring or fall and it's best to break off the seedpods
before they go to seed.
Once harvested, it will last, covered, in the refrigerator for
several days. It freezes well, and after I've had my fill of
pie and the rest, I cut it into 1-inch pieces and freeze it
immediately. I can then scoop out what I need over the course
of the next few months.
Rhubarb Sauce
This one reminds me of my grandma. She used to serve it with
corn bread and sausage on one of those simple, comfort food
nights.
4 cups diced rhubarb, cut into 1/2-inch pieces
1/2 cup sugar
1/4 teaspoon cinnamon (to taste)
1/2 cup maple syrup (to taste)
In a medium stockpot, cook the rhubarb, sugar and cinnamon over
medium heat for 15 minutes or until the rhubarb has broken down.
Add the maple syrup to taste and serve.
Makes 2 cups
Crunchy Sugar Rhubarb Muffins
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegetable oil
3 large eggs, beaten
1/2 cup milk
1 cup rhubarb, cut into 1/2 inch pieces
1/2 cup large grained sugar like Demerara (optional)
Preheat oven to 350°. Grease muffin pans or line with muffin
papers. Sift together dry ingredients. Add oil, egg, and
milk. Stir until just mixed. Gently fold in the rhubarb; then
fill the muffin cups two-thirds full. Top with the Demerara
sugar and bake for 20 minutes or until the muffins spring back
when lightly pressed in the center. Let cool for 5 minutes
before removing from pans.
Makes 10-12 muffins
Grilled Spiced Pork Tenderloin
2 pork tenderloins, trimmed (about 1 1/2 pounds total)
2 teaspoons cumin
1/4 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Preheat grill to medium-high heat. Combine all of the spices
and the oil and rub onto the outside of the tenderloins. Grill
for 18 minutes or so, turning frequently, until an thermometer
reads an internal temperature of 140°. Remove from heat and
let rest for 5-10 minutes before slicing. Slice into 1/4-inch
slices on a bias.
Serves 4
About The Author: Anne Mahle is a captain and chef and spends
her summers cooking for guests on the Maine Windjammer,
Schooner J. & E. Riggin, which she co-owns with her husband.
To find out more about these sailing adventures visit
MaineAdventureSails.com [2] or their blog at
MaineSailsBlog.com
| Cornbread
1 cup yellow or white stone-ground corn meal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons sugar
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter, melted
Adjust oven rack to center position and preheat the oven to
425°. Grease a cast iron skillet or 9 x 9-inch baking pan.
Stir the corn meal, flour, baking powder, baking soda, sugar,
and salt in large bowl. Make a well in the center of the dry
ingredients. Add the eggs into the well and stir lightly with
wooden spoon; then add the buttermilk and milk. Stir quickly
until almost combined. Add the melted butter and stir until
the ingredients are just combined. Pour the batter into the
greased pan. Bake until the top is golden brown and lightly
cracked and the edges have pulled away from side of the pan,
about 25 minutes. Transfer the pan to a wire rack to cool for
around 5-10 minutes. Cut into squares and serve warm.
Alternately, cool in the pan and serve directly from the pan
for a more rustic look.
Makes 4-6 servings
Rhubarb Jam
4 cups diced rhubarb, cut into 1/2-inch pieces
2 cups sugar
1/4 teaspoon freshly grated nutmeg (optional)
Combine all ingredients in a medium stockpot and bring to a
boil over medium-high heat. Reduce heat to a simmer, stirring
often, until the mixture reads 220° on a candy thermometer.
Transfer to sterilized jars and seal. Refrigerate for up to 2
months or freeze for up to 6 months.
Makes 2 cups
Rhubarb Current Chutney
This recipe pairs well with the Spiced Pork Tenderloin recipe.
It is easily doubled or tripled and freezes well if you are
lucky enough to have a large patch of rhubarb in your yard.
1/3 cup sugar
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons minced ginger
1 1/2 teaspoons minced garlic, or 1 clove
1/4 cup minced onion
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups rhubarb cut into 1/2-inch pieces or smaller (about 3/4
pounds)
1/3 cup currents
Add the first eight ingredients to a small saucepan. Bring to
a simmer over low heat until the sugar has dissolved, stirring
occasionally. Add the rhubarb and the currents and cook over
medium-high heat until the rhubarb and onions are soft. Serve
warm or cold.
Makes 1 cup to serve 4-6
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