If you’re anything like me, the idea of knowing how to harvest and what to do with rhubarb is a bit daunting. Is it a fruit? Is it a vegetable? Is it poisonous? Is it edible? Is it savory? Is it sweet? In a word, yes. Turns out, rhubarb is a study in contradiction and nuance.
While it is generally regarded as a vegetable, the U.S. Customs Court also declared it a fruit in 1947 due to its ubiquity in sweet baked goods (and for import tax purposes).A few basics: rhubarb leaves and roots are poisonous, so when you’re ready to eat it or cook with it, be sure to use only the stalks.
Rhubarb is ready to harvest when the stalks are between 10 and 15 inches long and 1 to 2 inches wide. Depending on where you live, rhubarb harvest season runs from approximately May-early July. You can harvest later but your plants will be better off if you stop by early-mid July as they’ll be able to gather enough energy to make it through winter and grow strong again the following spring.
When you’re ready to harvest, leave 1/3-1/2 of the plant intact in order to allow it to stay healthy and keep growing strong. Once you’ve selected the stalks you want to pick, grab one at a time close to the soil and twist and pull to remove it. If you opt to use scissors or a knife, the stalks you cut will be done for the season. If you use your hands, the plant will sprout a new stalk where you removed the previous one. This results in happier plants and an extended harvest season.
Now you’ve picked your rhubarb, the next step is to remove the leaves and decide how you’d like to use the stalks. Contrary to popular belief, rhubarb can be eaten raw or cooked, though if you’re eating it raw you may want to add a little honey to counter its tartness.
There are a million rhubarb recipes out there, but this is a favorite (borrowed from Amanda over at Heartbeet Kitchen). Magic rhubarb coulis is versatile and delicious. It’s also fun to make with kids since the transformation from tart celery-like vegetable to sweet dessert-style sauce truly does seem like magic.
Magic Rhubarb Coulis
2 3/4 cups fresh rhubarb, cut into 1/2 inch pieces (no need to peel)
1/2 c organic sugar
1/4 tsp salt (I like Himalayan but any salt will work)
1/2 an orange peel, divided into 2-5 pieces
1/2 teaspoon vanilla extract
Mix rhubarb, sugar, salt, and orange peel in a large bowl. Let sit for 30 minutes at room temperature.
Pour mixture, including juices released while sitting, into saucepan. Simmer for 10 minutes with lid on, stirring occasionally.
Remove from heat and allow to cool slightly.
Remove orange peel from mixture. Pour the remainder into a food processor.
Add vanilla extract and blend until smooth.
Magic rhubarb coulis is a wonderful addition to: vanilla yogurt, ice cream, and waffles. It’s also great in mocktails and cocktails and even elevates sparkling water. We also love it straight from the jar on a spoon! Let us know if you make it. And in the meantime...
Happy (garden) journeying!
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