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Healthy and Sustainable Food

Rhubarb       

DATES AVAILABLE: 

New England: May through June
Mid-Atlantic: Mid-May through end of August

BRIEF DESCRIPTION:

Rhubarb (Rheum rhabarbarum, Polygonaceae) is a fairly hardy vegetable that grows in cooler climates and is comprised of short, thick stalks topped by dark green leaves. Often used like a fruit, rhubarb stalks are usually a pinkish or reddish color, although there are some green varieties as well. The deeper the red color, the more flavorful the stalks tend to be. Larger stalks tend to be firmer and stringier than smaller sized stalks. Rhubarb leaves should never be eaten because they contain high levels of toxic natural compounds including oxalic acid, present in lesser amounts in many vegetables.

VARIETIES:

Throughout the Northeast, popular rhubarb varieties include Valentine, Crimson Red, Macdonald, Tilden, Canada Red and Victoria.

USING RHUBARB:

When shopping at markets, select firm, crisp, brightly colored stalks. Avoid limp or discolored plants. Rhubarb is typically eaten cooked, but is sometimes consumed raw with sweeteners like honey or sugar to minimize its tartness. Cooked rhubarb is also usually prepared with sugar to minimize tartness or used in dishes with sweeter fruits like strawberries. Rhubarb can be baked, boiled or stewed and incorporated into desserts like pies, tarts, cobblers or crumbles. It can be used in preserves, jams, jellies, breads, soups, puddings and various sauces and compotes to compliment different dishes from entrees to ice cream.  Rhubarb can also serve as the base of a wine or an aperitif.

NUTRITIONAL INFORMATION:

One cup of rhubarb provides about 26 calories, is high in vitamin K and is a good source of vitamin C, potassium and calcium (although calcium is not readily absorbed due to plant oxalates). Rhubarb also has substantial fiber and anthrquinones, substances that have laxative properties.

STORAGE:

General: Upon arriving home, remove and discard leaves and trim stems.  If not using right away, place in a plastic bag in the refrigerator for up to 2 weeks.  Before use, wash and peel off any stringy covering; peeling completely is not necessary. Stand the stalks in cold water for about an hour if possible to refresh before cooking.

Freezing: Raw or cooked rhubarb can be sliced and frozen plain or in syrup.

Canning: Stewed rhubarb can be stored by canning using a boiling water or pressure canner. It can also be used in the preparation of strawberry-rhubarb jelly.