Rhubarb

comments (7) April 4th, 2009

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Ruth Ruth Dobsevage, member
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A well-established clump of rhubarb. Only the stalks are edible.
Rhubarb emerging in spring is a garish spectacle until the leaves green up.
A well-established clump of rhubarb. Only the stalks are edible.Click To Enlarge

A well-established clump of rhubarb. Only the stalks are edible.

Photo: Ruth Dobsevage

Maybe one of the reasons you don’t have a garden is time. You have a job, kids, a house, a pet. Well, let me tell you about a plant that wrote the book on low maintenance: rhubarb. It’s a reliable low-maintenance perennial, it’s essentially pest free, and it can be prepared in a variety of tasty ways.

Rhubarb is propagated from rhizomes, and the simplest way to get started is to purchase some and stick them in the ground where they can grow undisturbed from year to year. Only the stalks are edible; the leaves are poisonous.

Cooking rhubarb is not difficult. I usually cut the stalks into inch-long pieces, slice them lengthwise into matchsticks and stew them in water, adding sugar to taste. This year I tried something a little different: fruit roll-ups. Following an idea I found on a hiking forum, I took the stewed rhubarb and spread it out into 8-inch-diameter flattened circles in my food dehydrator, then dried for about 6 hours at 145 degrees.

Hungry for more information? Check out www.rhubarbinfo.com for everything you could possibly want to know about history, cultivation, and  culinary uses of rhubarb, including lots of recipes.


posted in: rhubarb

Comments (7)

RegunRoy writes: Great for health
Posted: 2:29 am on January 26th
roypierce writes: niceee
Posted: 5:42 am on October 23rd
johan21 writes: very very nice
Posted: 1:22 am on July 2nd
Deepak786 writes: very nice
Posted: 5:41 am on June 23rd
RosieKr writes: Really like it
Posted: 1:25 am on April 8th
RosieDavis writes: I Like it
Posted: 3:11 am on March 30th
neylar writes: really nice
Posted: 12:04 am on March 20th
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