Rhubarb

One little thing can revive a guy,
And that is a piece of rhubarb pie
Serve it up, nice and hot
Maybe things aren’t as bad as you thought.
Momma’s little baby loves rhubarb rhubarb
Be-Bop-A-Re-Bop Rhubarb Pie

After the last few months of winter’s bland diet of squash potatoes, and other root vegetables, the tongue yearns for something tart to awaken it to springtime. In northern gardens, one perennial plant’s fibrous stalks are the cure-all to livening up a diet. Rhubarb!

It’s a vegetable, it’s a flower, it’s ready to be cut first thing in spring. A close relative of the garden sorrel, rhubarb originated in Asia 4,000 years ago. Highly valued by cooks, fresh-cut stalks of rhubarb lend a distinctive flavor to pies, jellies, sauces, compotes and juice. It’s rich in Vitamins A and C and dietary fiber. Some say the best rhubarb comes from Michigan and Canada, it clearly benefits from harsh winter weather. In fact, it requires 2 months of cold weather which is why southern gardeners have a devil of a time growing this highly esteemed plant.

The rhubarb plant is hardy, requiring organic matter in the soil and that’s it. It’s not delicate, it’s not prone to disease or insect infestations, it only grows where it’s planted with no muss and no fuss. Cut the stalks, give ‘em a rinse, chop them up and you’re good to go! Rhubarb and organic gardening go together like, well, rhubarb pie and ice cream!

If you’re not a rhubarb convert yet, here are some recipes to help you get started:

Aunt Deb’s Rhubarb Cake, complements of Daisy at Compost Happens:

Place these ingredients into a greased and floured 9X13 pan.

3 cups cut up rhubarb

60 mini marshmallows (or enough to cover bottom of pan)
3/4 cup sugar

Cake Batter:
1 cup sugar
1/2 cup shortening or butter
2 eggs or 1/2 cup egg substitute
1/2 cup milk
1 Tablespoon baking powder
1 3/4 cup flour

Cream sugar and shortening (or butter). Add eggs and milk. Stir in baking powder and flour. Spread evenly over rhubarb mixture. Bake at 350 degrees for 40-45 minutes. Serve upside down plain or with whipped cream or vanilla ice cream. Mmmm…delicious.

Rhubarb Pickles from Ceil Allen
2 cups apple cider vinegar
1 tablespoon coarse salt
1 1/2 cup sugar
1 teaspoon whole cloves
1 2-inch piece of fresh ginger, peeled and sliced
4 dried chili peppers
1 pound fresh rhubarb, cut in 5-inch pieces

Mix vinegar, salt and sugar in stainless steel saucepan. Cook until salt and sugar dissolve. Add cloves, ginger and chili peppers. Boil one minute. Pack rhubarb into sterilized jar. Pour hot mix over and cover completely. Cover and refrigerate overnight, or up to one week only.

Rosy Rhubarb Preserves from Katheryn Schoppers

12 cups rhubarb, cut in 1/2-inch pieces
4 cups granulated sugar
115-ounce can crushed pineapple
2 3-ounce strawberry Jello

Method:
Combine rhubarb, sugar and pineapple in a large kettle. Place over low heat and stir until the sugar dissolves.
Cook over medium heat until it becomes clean and begins to thicken. Add Jello and stir to dissolve.
It may be sealed in sterilized jars or cooled and frozen in jars or freezer boxes.

This recipe uses more fruit and less sugar than most jam recipes.

Rhubarb Pie from Bucky Rogers

Fill pie crust 3/4 full of cut up rhubarb.

Cook:
3/4 cups cream
1 1/2 cups sugar
2 tablespoons flour
3 eggs
salt

Maybe some nutmeg.

Just before it boils, pour over rhubarb.

Bake at 350 degrees about 1 hour.

Cut rhubarb with scissors, it’s easier.
Salt takes the “bite” out of rhubarb.

***For more rhubarb fun, you can head to the Annual Rhubarb Festival in Lanesboro, Minnesota on June 7th!

2 Responses to Rhubarb

Jennifer | May 26, 2008 at 12:18 pm | Reply

I’ve never even eaten rhubarb, but I think I’m going to have to try it.
The Guider | May 26, 2008 at 1:06 pm | Reply

No, you’re making me cry. You’re bringing back the traumatic memory of the year my dad grew rhubarb and it took over the garden (validating your theory that it grows best in the north as this was near Edinburgh) and my mum served it as dessert night after night: crumble, pie, you name it we had it.

*sobs gently*