Vegetable Profile: Rhubarb (Rheum rhaponticum)
Rhubarb has become a seasonal favorite for desert in the past 400 years since cane sugar became widely available, but the root has been used medicinally for thousands of years! We offer the thick, juicy, tart flavored stems in our CSA and at the market. We also offer Rhubarb seedlings for our spring seedling sale.
As a sour, astringent, and cooling food, Rhubarb removes excess heat and supports healthy blood circulation. It helps when the liver is experiencing inflammation and can relieve constipation. High in vitamin C and potassium.
Either store whole in a bag in the fridge and use within 3-5 days, or chop up and freeze them for later use.
There’s probably a lot of bakers out there who have even better ideas about desserts with rhubarb, but here’s a few more ideas! Keep in mind, rhubarb leaves are poisonous, and even stems should be eaten in moderation for people who have kidney stones or inadequate calcium absorption.
Make a spring pink tonic by chopping up the stalks, boiling in 3 cups of water, and adding the rhubarb to simmer for 5 minutes. Then remove from heat, add a sprig of mint or chamomile, and let steep for 5 more minutes. Add honey to taste.
Rhubarb bakes well into tarts, and lends a unique twist to compote served with savory dishes.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!