Rhubarb, with its vibrant pink and green stalks, is a harbinger of spring. Its tart, tangy flavor adds a unique twist to both sweet and savory dishes. But what do you do when you’ve got a bounty of freshly picked rhubarb? Let’s explore a world of culinary possibilities that extend far beyond the traditional rhubarb pie.
Preparing Rhubarb for Culinary Use
Before you can embark on your rhubarb adventure, proper preparation is key. Remember, only the stalks are edible; the leaves contain high levels of oxalic acid and are poisonous.
Harvesting and Cleaning
When harvesting, gently pull the stalks from the base of the plant, giving them a slight twist. Choose firm, crisp stalks that are at least 10-12 inches long. Avoid stalks that are wilted or damaged.
Once harvested, trim off the leaves completely and discard them. Wash the stalks thoroughly under cold running water to remove any dirt or debris.
Cutting and Chopping
The thickness of the stalks will determine the best way to cut them. For thinner stalks, simply chop them into 1/2-inch pieces. Thicker stalks can be sliced lengthwise before chopping to ensure even cooking.
Sweet Treats: Rhubarb Desserts Galore
Rhubarb shines in desserts, its tartness balancing beautifully with sugar and other sweet ingredients.
Classic Rhubarb Pie
The quintessential rhubarb dessert, rhubarb pie, is a testament to the plant’s versatility. The tangy rhubarb filling, encased in a flaky crust, is a comforting classic. Experiment with adding strawberries or raspberries to the filling for an extra layer of flavor.
Rhubarb Crumble and Crisp
Crumble and crisp are variations on the pie theme, offering a simpler, less fussy approach. The rhubarb filling is topped with a buttery, crumbly mixture of flour, oats, sugar, and spices. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect complement.
Rhubarb Cake and Muffins
Rhubarb can be incorporated into cakes and muffins for a moist and flavorful treat. The tartness of the rhubarb adds a delightful counterpoint to the sweetness of the cake or muffin batter. Consider adding chopped nuts or spices like ginger or cinnamon for added depth.
Rhubarb Jam and Chutney
Preserve your rhubarb harvest by making jam or chutney. Rhubarb jam is delicious spread on toast, scones, or biscuits. Rhubarb chutney, with its sweet and tangy flavor, is a perfect accompaniment to grilled meats or cheeses.
Rhubarb Compote
Rhubarb compote is a simple yet elegant dessert. Simmer chopped rhubarb with sugar and a touch of water until softened. Serve it warm or cold over yogurt, ice cream, or pancakes.
Rhubarb Fool
A fool is a traditional English dessert made by folding fruit puree into whipped cream or custard. Rhubarb fool is a light and refreshing dessert that is perfect for a warm day.
Savory Sensations: Rhubarb in Unexpected Ways
Rhubarb isn’t just for desserts. Its tartness can also add a unique dimension to savory dishes.
Rhubarb Sauce for Meats
Rhubarb sauce is a delicious accompaniment to grilled or roasted meats, such as pork, chicken, or fish. The tartness of the rhubarb cuts through the richness of the meat, creating a balanced and flavorful dish.
Rhubarb Salsa
Rhubarb salsa is a surprisingly delicious condiment that can be served with grilled chicken, fish, or tacos. Combine chopped rhubarb with diced onion, jalapeño, cilantro, and lime juice for a refreshing and flavorful salsa.
Rhubarb in Salads
Thinly sliced or diced rhubarb can be added to salads for a burst of tartness and color. Pair it with greens, cheese, nuts, and a vinaigrette dressing for a refreshing and flavorful salad.
Rhubarb Soup
Rhubarb soup, served chilled, is a unique and refreshing starter. The tartness of the rhubarb is balanced with a touch of sweetness and herbs.
Beverages: Rhubarb Drinks for All Occasions
Rhubarb can be used to create a variety of refreshing beverages, from simple infused water to sophisticated cocktails.
Rhubarb Infused Water
Add slices of rhubarb to a pitcher of water for a refreshing and flavorful drink. You can also add other fruits and herbs, such as strawberries, mint, or cucumber.
Rhubarb Lemonade
Rhubarb lemonade is a tart and refreshing twist on the classic summer drink. Simmer chopped rhubarb with water and sugar to create a rhubarb syrup, then mix it with lemon juice and water.
Rhubarb Cordial
Rhubarb cordial is a concentrated syrup that can be diluted with water or sparkling water for a refreshing drink. It can also be used to flavor cocktails or desserts.
Rhubarb Cocktails
Rhubarb adds a unique tartness to cocktails. Experiment with adding rhubarb syrup or puree to your favorite cocktails, such as gin and tonics, margaritas, or mojitos.
Freezing Rhubarb for Later Use
If you have more rhubarb than you can use, freezing is a great way to preserve it for later.
Preparing Rhubarb for Freezing
Wash and chop the rhubarb into 1/2-inch pieces. You can blanch the rhubarb for 1 minute in boiling water to help preserve its color and texture, but it is not necessary.
Freezing Methods
Spread the chopped rhubarb in a single layer on a baking sheet and freeze for a few hours, or until solid. This prevents the rhubarb from clumping together. Once frozen, transfer the rhubarb to a freezer bag or container.
Alternatively, you can freeze the rhubarb in a syrup. Combine 1 cup of sugar with 2 cups of water and bring to a boil. Let cool completely, then pour over the chopped rhubarb in a freezer-safe container.
Properly frozen rhubarb can last for up to a year in the freezer.
Growing Your Own Rhubarb
Growing your own rhubarb is a rewarding experience that ensures a fresh supply of this versatile plant.
Planting and Care
Rhubarb is a perennial plant, meaning it will come back year after year. Plant rhubarb in a sunny location with well-drained soil. Rhubarb plants prefer a slightly acidic soil.
Water the plants regularly, especially during dry periods. Fertilize the plants in the spring with a balanced fertilizer.
Harvesting Tips
Do not harvest rhubarb in the first year after planting. In the second year, harvest sparingly, taking only a few stalks from each plant. In subsequent years, you can harvest more freely, but avoid taking more than one-third of the stalks at a time.
Beyond the Kitchen: Other Uses for Rhubarb
While rhubarb is primarily known for its culinary uses, it also has some other interesting applications.
Natural Dye
Rhubarb roots can be used to create a natural yellow dye. The dye can be used to color fabrics, yarns, and other materials.
Garden Pest Control
Rhubarb leaves, though poisonous to humans, can be used as a natural pesticide in the garden. Steep the leaves in water and use the liquid to spray plants infested with aphids or other pests. Always use caution and wear gloves when handling rhubarb leaves.
Composting
Rhubarb leaves can also be added to your compost pile. They will break down and add valuable nutrients to the compost.
Experimenting with Rhubarb: A Final Thought
Rhubarb is a versatile and rewarding ingredient that can be used in a wide variety of dishes. Don’t be afraid to experiment and try new recipes. With a little creativity, you can discover your own favorite ways to enjoy this unique and delicious plant. From classic desserts to savory surprises, rhubarb offers a culinary adventure waiting to be explored. Enjoy the process of discovering all the delicious ways to use your freshly picked rhubarb. Remember to share your creations and inspire others to embrace the tangy delight of this springtime treasure.
What is the best way to store freshly picked rhubarb to keep it fresh?
To maximize the freshness of your newly harvested rhubarb, begin by trimming the leaves, as they are toxic and will draw moisture from the stalks. Then, wrap the stalks loosely in damp paper towels. This helps maintain humidity without causing them to become waterlogged. Finally, place the wrapped rhubarb in a plastic bag or container and store it in the crisper drawer of your refrigerator.
Stored correctly, your rhubarb should remain fresh for up to a week. For longer storage, consider chopping the stalks into smaller pieces and freezing them. Spread the pieces in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. Frozen rhubarb can last for up to a year and is perfect for use in pies, jams, and other baked goods.
Can I eat rhubarb raw, and if not, why?
While the stalks of rhubarb are perfectly edible, it’s generally not recommended to eat them raw. Raw rhubarb has a very tart and acidic flavor that most people find unpalatable. The acidity is due to oxalic acid, which, while present in many leafy green vegetables, is found in higher concentrations in raw rhubarb stalks.
Cooking rhubarb breaks down the oxalic acid, mellowing the tartness and making it more enjoyable. Furthermore, cooking enhances its sweetness and allows it to meld beautifully with other flavors. So, it’s best to savor rhubarb cooked in pies, crumbles, jams, sauces, or any other delightful recipe where its unique flavor can shine.
What are some popular culinary uses for rhubarb?
Rhubarb is incredibly versatile in the kitchen, lending itself to both sweet and savory dishes. It’s famously used in desserts like pies, crumbles, and tarts, often paired with strawberries or other fruits to balance its tartness. Rhubarb jam is also a popular way to preserve its flavor and enjoy it year-round.
Beyond desserts, rhubarb can add a unique tang to savory dishes. It can be used to make chutneys, sauces, and even pickled rhubarb, providing a delightful counterpoint to rich meats and cheeses. Its tartness makes it a surprisingly good complement to dishes featuring pork, duck, or even grilled vegetables.
How do I know when rhubarb is ripe and ready to be harvested?
Rhubarb stalks are typically ready for harvesting in the spring, about 6-8 weeks after the plant emerges from the ground. Look for stalks that are at least 10-15 inches long and about 1 inch thick. The color of the stalks can vary depending on the variety, ranging from deep red to light green, but color is not the primary indicator of ripeness.
Instead of cutting the stalks, gently pull them from the base of the plant with a slight twisting motion. This method encourages new growth and avoids damaging the crown of the plant. Avoid harvesting all the stalks at once, and leave a few to help the plant continue to thrive.
Are there any parts of the rhubarb plant that are poisonous?
Yes, it’s crucial to remember that the leaves of the rhubarb plant are toxic and should never be eaten. They contain high levels of oxalic acid, which can cause nausea, vomiting, and even more serious health problems if ingested in large quantities. Always discard the leaves immediately after harvesting the stalks.
Only the stalks of the rhubarb plant are safe to eat. Ensure that all leaves are removed completely before storing or preparing the rhubarb. It’s a good practice to compost the leaves separately or dispose of them in a way that prevents accidental consumption by humans or pets.
Can rhubarb be grown in containers, and what are the requirements?
Yes, rhubarb can be successfully grown in containers, making it a great option for those with limited garden space. Choose a large container, at least 20 inches in diameter and depth, to provide ample room for the roots to grow. Ensure the container has good drainage to prevent waterlogging, which can damage the plant.
Use a rich, well-draining potting mix and place the container in a sunny location that receives at least 6 hours of sunlight per day. Water regularly, especially during dry periods, and fertilize the plant in early spring to encourage healthy growth. With proper care, container-grown rhubarb can provide a bountiful harvest.
What can I do if my rhubarb is too tart?
The tartness of rhubarb is part of its charm, but if you find it too overpowering, there are several ways to mellow it out. The most common method is to pair it with sweeter ingredients, such as strawberries, raspberries, or apples. These fruits provide a natural sweetness that balances the tartness of the rhubarb.
You can also adjust the amount of sugar in your recipe, but be careful not to overdo it, as too much sugar can mask the rhubarb’s unique flavor. Consider adding a touch of vanilla extract or other spices like cinnamon or ginger, which can also help to round out the flavor profile and make the rhubarb more palatable.