As our rhubarb is getting ready to harvest-well, my neighbor’s rhubarb is ready to harvest and she is going to let us have as much as we want because they still have a bunch from last year and my parents have 1 plant at their house and I was going to split their plant and plant at my new house, but I did see they have a plant as well-thank goodness!!  Rhubarb is really hard to kill and very easy to split and transplant if you ever find someone that will share with you.  It does take a few years for it to grow into a large plant and it does like rich black soil.  We usually fertilize it with either chicken poop or cow poop in the fall.  I  don’t know about you, but I love me some rhubarb crisp, so I thought I would give you some tips today about rhubarb!!  If you have not tried it, you are really missing out!

Rhubarb is a unique and versatile plant that is often used in culinary preparations due to its distinctive tart flavor. Despite its frequent use in desserts, rhubarb is actually a vegetable rather than a fruit. Its long, thick stalks range in color from pale green to vibrant red, with the redder varieties generally being sweeter and more flavorful. Rhubarb leaves, on the other hand, are toxic and should never be consumed.

Rhubarb is native to Asia, specifically China, where it has been cultivated for medicinal purposes for centuries. Today, it is grown in various regions around the world, including North America and Europe. It is a cold-season perennial plant that thrives in cooler climates, as it requires a period of dormancy during winter to grow successfully. Rhubarb plants typically grow in large clumps and can reach heights of up to three feet, with each stalk being harvested individually.

One of the most popular uses for rhubarb is in baking, particularly in pies, tarts, and crumbles. Its tartness adds a unique and refreshing contrast to the sweetness of other ingredients, creating a delightful balance of flavors. Rhubarb can also be cooked down into sauces and jams or used to make delicious beverages such as rhubarb lemonade or infused spirits. Additionally, rhubarb can be enjoyed in savory dishes, often paired with meats to provide a tangy element to complement the richness of the proteins. Its versatility and distinct taste make it a beloved ingredient in both sweet and savory culinary creations.

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Happy Harvesting!

Monica