Rhubarb...delicious though sometimes poisonous

We have a freeze warning tonight so it seems like a good time to discuss rhubarb. 

I love rhubarb, but it can be toxic. The leaves of rhubarb are extremely poisonous. They contain large amounts of oxalic acid and should not be eaten. Also, do not feed rhubarb leaves to animals. Rhubarb stalks (stems) are safe to eat, unless the plants are severely frozen. If rhubarb leaves freeze and leafstalks are “mushy” the oxalic acid may have migrated from the leaf blades to the stems. Additionally, frozen leafstalks have poor texture and flavor and should not be eaten.

Also known as the pie plant, rhubarb is a very hardy perennial garden vegetable that grows extremely well here. Rhubarb is available in either red or green stalk varieties. A popular green stalk one is Victoria. More types are available in red including Canada Red with long, thick, extra sweet stalks, Cherry Red with red inside and out, Crimson Red that is tall and plump, and MacDonald with tender skin and brilliant red color.

If you want to start rhubarb, here are some tips. Plant enough for your family. A half-dozen plants should provide enough rhubarb for most families. Plant or divide rhubarb roots in early spring when the plants are still dormant for best results. You can move small plants now, but don’t wait much longer.

Place roots with the crown bud 2 inches below the surface of the soil. Space the roots 36 to 48 inches apart in rows 3 to 4 feet apart. Good drainage is essential. Water new plants properly and keep weeded. Rhubarb doesn’t need much additional care once established. If you want to fertilize, use a complete garden fertilizer such as 12-12-12 granules before growth begins in the spring.

Harvest requires a few rules of thumb. Never harvest rhubarb during the first year of planting or too late in the fall. The plants need upper growth to build up healthy and vigorous to make it through the winter. Stalks may be harvested for 1 or 2 weeks during the second year. By the third year, you should get a full harvest of 8 to 10 weeks.

If seedstalks and flowers develop during the spring and summer, cut them from the base of the plant. This will assure the plants put energy into more stalks and not flowers. Leafstalks are the highest quality in early spring, but can be harvested through mid-summer.

Although considered a vegetable, rhubarb is used as a fruit in pies, tarts, cakes, and sauces. Here are two of my favorite rhubarb dessert recipes. 

Rhubarb Cobbler Dessert

Crust

Blend the following, then press into a square (9x9) pan and bake 15 minutes at 350 degrees. 

- 1 cup flour 

- 5 Tablespoons powdered sugar

- 1/2 cup melted butter

Filling,

Mix the following well. Spread on crust. Bake at 350 degrees for 30-35 minutes. 

- 1 1/2 cup sugar

- 1/4 cup flour

- 3/4 teaspoon salt

- 2 beaten eggs

- 2 cups chopped rhubarb

Easy Rhubarb Cobbler

Fill a 9 x 13 baking dish 1/2 - 3/4 full with chopped rhubarb, add sugar if you prefer sweeter cobbler 

Sprinkle dry white cake mix over the top

Dot with butter every 1-2" across top of dry cake mix

Bake at 350 degrees until butter melts, cake mix is brown, and rhubarb is bubbly (~30 minutes)