Springtime gardening: Rhubarb

Rhubarb
Rhubarb is a spring plant harvested during the cool of spring. It is a northern plant that needs a period of cool/cold weather, winter temperatures below 40 degrees to break dormancy and stimulate spring growth. Planting should be done in the early spring, rows set 5 to 6 feet apart, and 3 feet apart in the rows. We usually dig a trench, fill it with manure, put a layer of soil on that then the rhubarb roots are planted on the top of this layer. They are planted in the shallow furrow with between 1/4 to 1/3 of the crown surface above the ground. According to the 'book' you do not want 'organic matter' around the roots. Do not bury the crown under the soil. The black crown with the white buds must remain above the soil. These are the flowers and will rot if under ground. Below should be a picture of Mr. LaHaven planting my 'Mother's Day' gift a few years ago. Smile...




At one time there were several thriving spots of rhubarb on this property, but for some reason they just petered out.

One reason may have been the growth of the trees. You don't want your rhubarb in the shade. It likes open, sunny spots. It also likes to be 'used', at least after it is well established. The first year it was planted I left it alone. The second year I may have taken enough for a pie or sauce, but not very much. Last year I harvested a little more, and this year I have made several pies and even put a wee bit in the freezer. It is always a treat for Thanksgiving to have a couple of rhubarb pies along with several apple pies.

According to the instructions, harvest no more than 4 weeks the third season of growth;
about 8 to 10 weeks the fourth season; do not remove more than 1/2 of the developed stalks from any plant at one time. And DO remove the seed stalk or it will set your plant behind. You don't want the energy of the plant going into the seed stalk. The leaves, of course, are poisonous, do not use the leaves...use only the stalk.

In harvesting, I reach down, and as close to the base of the stalk as I can, I gently pull up on the stalk, and hopefully it comes free from the root. If we have had quite a bit of rain the stalk will be crisp, and often if I'm not far enough down it will break off. I don't like it when that happens, but not sure that it harms the plant. It always LOOKS like there is quite a lot of rhubarb, until I cut the leaves off. I wash the stalks off, and check for insect damage. I cut out anything that looks damaged. No matter what the fruit or vegetable (even onions!) there always seems to be a pest for it.

Here are some nutritional facts about rhubarb:
A rhubarb is:

Low in Saturated Fat, Cholesterol and Sodium
High in Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium

The nutritional value of rhubarb means that it's good for:

Maintaining good general health
Losing weight

Avoid rhubarb if you're interested in:

Gaining weight

Nutritional Values

The following table outlines the basic nutritional values of rhubarb.
Preparation Portion Carbs (g) Fiber (g) Fat (g) Energy (kj)
Raw Rhubarb 100g 1.5 3 0 75
Rhubarb, stewed (with sugar) 1/2 cup (125g) 14.5 2 0 265

Rhubarb also seems to be a cure for constipation, so some caution is in order.

I was looking for a quick recipe for rhubarb crisp, but apparently 'quick' doesn't go with anything I'm looking for...The following recipe is from 'Taste of Home', and it sounds very good, and yes, quick:

Rhubarb Crisp Recipe
Rhubarb Crisp by: Taste of Home Rhubarb Crisp Recipe


I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!


Rhubarb Crisp Recipe

Prep: 15 min. Bake: 45 min.
Yield: 8 Servings


Ingredients

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.
End of article/recipe~

*I do like rhubarb, and it is a seasonal plant that is also good for you. We also like to take ? maybe five cups of rhubarb (cut into about one inch pieces) cook it in a sauce pan...no I don't use any water in it, but I do put some sugar with it and a lid on it. Start it out on maybe medium heat, it should make its own 'water'. Once it's cooked down into a sauce I stir a box of jello, or gelatine into the sauce and refrigerate...or maybe we just eat it warm on bread and butter like a jam.