The key to unlocking rhubarb’s splendor is first understanding what makes it unique.
It has an appearance similar to the fibrous stalks of celery, while its color varies from shades of warm reds to lighter hues of greens. Under a normal harvest, the stalk is pulled off at the base, and the leaf blades are trimmed off. The leaves of the rhubarb should not be consumed because they contain oxalic acid, which makes them toxic.
Growing
Growing rhubarb is easy as long as ‘Mother Nature’ keeps temperatures above freezing once the leaves have emerged. Rhubarb should not be harvested when the leaves are wilted and limp after a hard freeze! All rhubarb stalks that have been exposed to freezing temperatures should be removed and discarded. The re-growth is safe to eat. After a hard frost, oxalic acid may move from the leaves into the leafstalk. When consumed, the oxalic acid can crystallize in the kidneys and cause permanent damage to the organs. In addition to the potential toxicity, the rhubarb leaf stalks will be of poor texture and flavor.
Harvesting for Success
Field-grown rhubarb’s peak season is April and May, and it is available through the early summer. When selecting, choose stalks that are fresh-looking, crisp, and blemish-free. Mature stalks will range from 1 to 2 inches in diameter, but the smaller diameter stalks are younger and generally tenderer. Avoid limp stalks and stalks with split ends, which are indications that the rhubarb is not fresh or that it has not been stored properly.
Storing
Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed, and sealed in an airtight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Refresh rhubarb stalks by standing them in a pitcher of cold water for a minimum of 1 hour.
One pound of rhubarb will equal approximately 3 cups of chopped and 2 cups cooked. A 12 oz. package of frozen rhubarb equals about 1 1/2 cups.
Rhubarb can be frozen for future use. To freeze rhubarb, choose tender stalks, then wash and cut into the size pieces you desire for the end product. Slice it into 3/4-inch to 1-inch pieces when preparing for stewing or making sauce. Pies and other recipes may call for the pieces to be cut to a smaller size, such as 1/4 to 1/2 inch. You can freeze rhubarb with or without blanching, which is a brief boiling in water. If you blanch for 1 minute in boiling water, you will have better flavor and color retention. Place the raw or heat-treated rhubarb in airtight freezer-safe containers, leaving one-half inch of headspace. If using freezer bags, be sure to remove as much air from the bag as possible before sealing. Mark the container or bag with contents, quantity, and date. Place the rhubarb in the coldest part of the freezer.
How to Consume
The tart flavor characteristics of rhubarb are where things begin to get intriguing. The rhubarb stalk can be eaten raw, but its tart flavor deters people from eating it in that manner. Rhubarb is often combined with sugar or another sweetener to smooth out the flavor. It is called the “pie plant” because one of its most popular uses is as pie filling. However, rhubarb does not have to suffer such a sad fate. Its flavors and textures play well in many dishes, from savory to sweet.
When cooking rhubarb, do not use aluminum, iron, or copper pans. Rhubarb is acidic and will react with these types of metals. The reaction will cause the rhubarb to turn a brownish color and can cause the pan to discolor.
Make an easy rhubarb-strawberry sauce by combining 1 pound of rinsed and cut fresh rhubarb, 3/4 cup of sugar, and 1/4 cup of water. Microwave the mixture for 7 to 10 minutes until rhubarb is tender. Then add 1 pint of rinsed and coarsely chopped strawberries. Continue microwaving for two minutes and let stand for two minutes.
Spring is a time to take the freshest ingredients of the season and create something wonderful with them. So go ahead, give in, and give yourself over to the many ways rhubarb can make your life more delicious.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator