Top Tips for Harvesting and Storing Fresh Rhubarb
Whether you’re a seasoned rhubarb fan or a novice looking to expand your culinary repertoire, these tips will help you make the most of this seasonal treat.
Rhubarb is a versatile and tangy vegetable adored by many for its distinct flavor and vibrant color. As rhubarb season approaches, it’s handy to know the best tips for harvesting and storing this beloved ingredient to ensure its freshness and quality for later use. From picking the perfect stalks to preserving them for future culinary creations, these top tips for buying, harvesting, and storing fresh rhubarb will guide you through the process with ease and expertise.
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But first, what is rhubarb?
If you’re unfamiliar with rhubarb, it’s technically a vegetable but is often referred to as a fruit, primarily because it tends to be used in desserts like any other fruit. However, unlike a fruit, which is the fleshy part of a plant that comes from a flower and surrounds a seed, the part used in the rhubarb plant is the leafstalk or petiole.
Where to buy rhubarb?
You can find rhubarb at farmers' markets or in the produce section of your favorite grocery store. It's harvested in the spring and has a short season spanning from spring to early summer—usually April to June.
Growing Rhubarb
Choosing the Right Time
The first step in harvesting rhubarb stalks is knowing when to do so. Rhubarb plants typically reach maturity in their second or third year of growth. It is best to wait until the plant is at least a couple of years old before harvesting the stalks to allow the plant to establish a robust root system.
When to harvest rhubarb?
The ideal time to harvest rhubarb stalks is in the late spring or early summer, once the stalks are thick and firm. Avoid harvesting stalks that are too thin or small, as they may not have fully developed their flavor or nutrients.
But while the best rhubarb comes early in spring, don’t feel you need to rush through making all your rhubarb recipes in those few weeks. It’s easy to freeze freshly harvested rhubarb to use throughout the year.
A good rule-of-thumb for harvesting from established plants, those more than four years old, is roughly 8-10 weeks, and for younger plants to complete the harvest within 1-3 weeks.
While you can harvest rhubarb stalks into early fall, you’ll want to stop collecting them before the last frost. There are two reasons to do this.
After a severe frost, the oxalic acid levels in the stem can increase to potentially dangerous levels.
Stopping the harvest early on helps the plant make it through winter so that you will continue to yield a bountiful harvest for years.
Avoid regularly harvesting rhubarb much past the middle to end of June, as the stalks can often become very woody. We’ve also found that it is best to leave stalks larger than 1 inch, as they tend to be much more stringy and tough, with a woody texture that doesn’t go away when cooked.
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How to Harvest Rhubarb
Harvest rhubarb when the stalks reach about 8-15 inches (25-40 cm) in length. It’s unnecessary to wait for the stalks to turn color; not all rhubarb turns red! Start with the bigger stalks growing towards the outside of the plant, then work your way toward the middle through multiple pickings.
Harvesting Techniques
When harvesting rhubarb stalks, it is crucial to do so carefully to ensure the plant's continued growth and health. Here are some techniques to keep in mind:
When pulling, slide your hand towards the bottom of the stalk, twist slightly, and pull towards you. It should then come out relatively quickly. If pulling doesn’t work, it’s recommended that you use a sharp knife to cut the stalks at ground level.
Use a sharp knife or scissors: Always use a sharp knife or scissors to make a clean cut when cutting rhubarb stalks.
Cut at the base: When harvesting rhubarb, cut the stalks at the base where they meet the plant's crown. Leave at least an inch or two of the stalk attached to the crown for regrowth.
Harvest selectively: Only about one-third to half of the stalks from a single plant at a time should be harvested. This allows the plant to continue growing and producing new stalks throughout the growing season.
Remove any flower stalks: If you notice any flower stalks starting to form on your rhubarb plant, promptly remove them. Flowering can divert the plant's energy away from producing flavorful stalks.
After Harvest Care
Once you have harvested the rhubarb stalks, it is essential to properly care for the plant to ensure a healthy and productive harvest in the future. Here are some post-harvest care tips:
1. Remove any dead or decaying leaves: After harvesting the stalks, remove any dead or decaying leaves from the plant. This helps prevent the spread of diseases and keeps the plant looking tidy.
2. Fertilize and water: After harvesting, consider fertilizing the plant with a balanced fertilizer to support its growth. Water the plant regularly, especially during dry periods, to moisten the soil.
3. Mulch around the plant: Adding a layer of organic mulch, such as compost or straw, around the base of the plant can help retain moisture and suppress weed growth.
Harvesting rhubarb stalks requires a delicate balance between maximizing yield and maintaining the plant's health. By following the techniques outlined above, you can enjoy a bountiful harvest of flavorful rhubarb stalks while ensuring the long-term vitality of your plant. Remember to harvest selectively, use sharp tools, and properly care for your rhubarb plant for a successful growing season.
But Don’t Eat the Rhubarb Leaves!
While it’s perfectly safe to eat the colorful stalks of the rhubarb plant, you should never, ever eat rhubarb leaves. According to the U.S. National Library of Medicine, this is because of high levels of Oxalic acid, which can cause a slew of stomach and kidney problems and possibly even death, and Anthraquinone glycosides (laxative agents), which make rhubarb leaves toxic. However, we came across several sources that claim a 150 lb. adult would need to eat about 11 lbs. of rhubarb leaves to cause death. While that may not be very likely, rhubarb leaves are poisonous. Even smaller quantities eaten can cause burning in the mouth and throat, difficulty breathing, diarrhea, eye pain, nausea, stomach pain, vomiting, kidney stones, seizures, or coma. These are all excellent reasons to avoid eating pieces of leaves from the rhubarb plant.
However, there are still ways to utilize rhubarb leaves safely and effectively, such as storing them for other uses.
Storing rhubarb leaves for gardening and crafting purposes:
One of the main reasons to consider storing rhubarb leaves for other uses is their potential benefits in organic gardening. Contrary to some gardening lore sources which say that composting rhubarb leaves is bad, the fact is that rhubarb leaves contain high levels of oxalic acid and that acid acts as a natural pesticide and fungicide. Therefore, the leaves are an excellent addition to compost piles or liquid fertilizers. By storing rhubarb leaves and incorporating them into your gardening practices, you can enhance the health of your plants and deter pests in an eco-friendly manner.
To store rhubarb leaves for gardening purposes, start by harvesting the leaves from the plant. Choose leaves that are vibrant green in color and free from any signs of disease or damage. Cut the leaves off the stalks using sharp scissors or pruning shears, leaving a small portion of the leaf stem attached to make handling easier.
Next, you can choose to dry the rhubarb leaves for long-term storage. Lay the leaves out in a single layer on a clean surface, such as a drying rack or paper towel-lined trays. Place the leaves in a well-ventilated area away from direct sunlight, and allow them to air dry for several days until they are crisp and brittle. Once dried, store the leaves in an airtight container in a cool, dark place to preserve their potency.
Rhubarb natural pesticide spray
Alternatively, you can use fresh rhubarb leaves to make a natural pesticide spray for your garden. To do this, blend fresh rhubarb leaves with water using a blender until you achieve a smooth, liquid consistency. Strain the mixture through a fine mesh sieve or cheesecloth to remove any solid particles, and transfer the liquid into a spray bottle for easy application. Apply the rhubarb leaf spray directly to the foliage to deter pests and protect your plants from fungal diseases.
Rhubarb craft ideas
In addition to being used for organic gardening, artisans and crafters can repurpose stored rhubarb leaves for projects or decorative purposes, using the dried rhubarb leaves to create unique artwork, potpourri sachets, or herbal sachets for homemade gifts.
A centuries-old tradition of various natural materials imparting vibrant colors to textiles has recently again highlighted the use of fresh rhubarb leaves in dying fabrics. The popularity of natural dyeing techniques is resurging as people seek more sustainable and environmentally friendly alternatives to synthetic dying, allowing for the creation of unique and beautiful textiles.
Rhubarb leaves' vibrant green color, ability to create beautiful and unique hues on fabrics, and their distinctive shape can add a touch of natural beauty to any DIY project.
Storing rhubarb leaves for other uses is a sustainable and creative way to maximize the benefits of this versatile plant. Whether you choose to use rhubarb leaves for organic gardening, crafting, or decorative purposes, there are numerous ways to repurpose them and reduce waste. Following proper storage techniques and exploring innovative ideas can unlock the potential of rhubarb leaves and enhance your gardening and crafting experience.
Proper Handling of Rhubarb Stalks to Preserve the Freshness
Rhubarb, with its bright pinkish-red stalks and tangy flavor, is a popular ingredient in many culinary dishes. Whether baking a pie or our favorite rhubarb dream bars, making a compote, or simply enjoying it raw, rhubarb should be handled carefully to preserve freshness and flavor. Here are a handful of steps to follow when handling rhubarb:
Selecting Fresh Rhubarb: When choosing rhubarb, look for firm, crisp stalks that are brightly colored. Avoid rhubarb with bruised or soft spots, which indicates it is past its prime and will deteriorate quickly.
Storing Rhubarb: Rhubarb should be stored unwashed in the refrigerator, preferably in a perforated plastic bag to allow air circulation. If the rhubarb has leaves attached, remove them before storing them, as they can drain moisture from the stalks and cause them to wilt faster.
Washing Rhubarb: Clean it thoroughly under cold running water to remove any dirt or debris before using rhubarb. Trim the ends and any tough strings before cutting the stalks into the desired size for your recipe.
Freezing Rhubarb: If you have an abundance of rhubarb and want to preserve it for later use, freezing is a great option. My favorite way to freeze rhubarb is to cut the stalks into half-inch pieces and place them in a single layer on a shallow tray or baking sheet to freeze until solid. Then, transfer the frozen pieces to a vacuum-sealed or zipper freezer bag to freeze for up to one year. You can use frozen rhubarb in pies, jams, and other dishes throughout the year.
Preserving Rhubarb: Another way to preserve rhubarb is by making rhubarb jam or compote. Cooking the rhubarb with sugar and other ingredients can create a delicious spread or topping that can be easily kept in the refrigerator for several weeks.
Using Rhubarb in Recipes: Rhubarb is a versatile ingredient that can be cooked and used in sweet and savory dishes. From pies and crumbles to sauces and chutneys, there are endless possibilities for incorporating rhubarb into your cooking. Just be sure to adjust the sugar content in your recipes based on the rhubarb's tartness.
MORE RHUBARB TIPS:
Measuring Rhubarb
How to Determine How Much Rhubarb You’ll Need
United States Customary Unit (USCS), a.k.a. Imperial -
1 bunch = 5-8 stems
5-8 stems = 1-pound (lb.)
1 lb. = 3 cups diced rhubarb
3 cups diced rhubarb = 2 cups cooked rhubarb
Metric -
1 bunch = 5-8 stems
5-8 stems = 2.2 kg
2.2 kg = 750 ml diced rhubarb
750 ml diced rhubarb = 500 ml cooked rhubarb
Storing Rhubarb
Freshly picked, unwashed rhubarb can be stored in the refrigerator for 5-7 days. To prepare for refrigeration, trim both ends and place them in a plastic storage bag in the crisper drawer. Wash before using.
If you notice the rhubarb stems beginning to dry out, wrap them in a clean, damp countercloth or paper towel inside the bag. On the other hand, if you find the stems too moist, wrap them in a dry countercloth or paper towel placed inside a dry bag.
For Long-term Storage
Freezing Rhubarb
While frozen rhubarb works in most recipes, using it within 10-12 months will ensure the best flavor, color, and texture.
To freeze:
1. Remove the leaves and ends from the stalks by cutting them.
2. Wash and dry each stalk to remove water and prevent ice crystals and frost from forming.
3. Cut stalks into half-inch pieces.
4. Place a single layer on a shallow tray or baking sheet to freeze until solid, about 1-2 hours.
5. Transfer the frozen pieces to a vacuum-sealed or zipper freezer bag, removing as much air as possible.
6. Date, label, and freeze for up to one year.
Dehydrating Rhubarb
1. Pick and remove the leaves and tail end from the rhubarb stalks, wash in cool water, then dry. [1]
2. Dice or cut the stalks into 1/4 to 1/2-inch pieces.
3. Spread in a single layer on mesh-lined dehydrator trays.
4. Dry at 135°F (57°C) for 8-12 hours, depending on humidity. When broken open, rhubarb should feel dry and leathery with no moisture inside. If in doubt, dry until the pieces are crisp.
5. Turn the dehydrator off and let the rhubarb cool overnight. Store it in a glass jar with a tightly sealed lid in a dark, dry cupboard for up to one year.
To Rehydrate Dried Rhubarb
1. 1/2 cup dried rhubarb will make roughly 1 cup rehydrated rhubarb.
2. Using the above calculation, measure enough dried rhubarb for your recipe into a bowl and add twice as much boiling water. Let soak until the water is completely cool, about 1-2 hours. Cover rhubarb in a saucepan and simmer for 35-45 minutes or until plumped up and tender for quicker results.
3. Drain the water and use it (as you would) for fresh or frozen rhubarb in your recipes.
Footnote:
[1] Blanch rhubarb pieces by plunging them into boiling water for two minutes, then chill quickly in ice water before gently drying to maintain a longer-lasting pink and bright green color when drying.
Creative Ways to Use Fresh Rhubarb for Eating, Drinking, Spreading, and Dolloping
Fresh rhubarb is a versatile and unique ingredient that can be used creatively in the kitchen. It is known for its tart flavor and vibrant pink color, which adds a delightful twist to both sweet and savory dishes. Here are seven easy, creative ways to use fresh rhubarb in cooking.
Rhubarb Compote: One of the simplest and most popular ways to use fresh rhubarb is to make a rhubarb compote. To make a compote, chop rhubarb into small pieces and simmer it with sugar, lemon juice, and a touch of water until it breaks into a thick, syrupy mixture. We love adding a box of gluten-free strawberry jello for additional flavor. This compote is excellent for topping yogurt, ice cream, pancakes, or waffles.
Rhubarb Jam: For a more preserved option, try making rhubarb jam. Combine chopped rhubarb with sugar, lemon juice, and pectin, and cook until the mixture thickens. Rhubarb jam is delicious to spread on toast and scones or used as a filling for pastries.
Rhubarb Chutney: Rhubarb's tangy flavor makes it the perfect candidate for a savory chutney. Combine chopped rhubarb with onions, vinegar, sugar, and spices like ginger and cinnamon to create a flavorful condiment that pairs well with cheese, grilled meats, or roasted vegetables.
Rhubarb Salsa: Try making rhubarb salsa for a fresh and zesty twist. Combine diced rhubarb with tomatoes, onions, jalapenos, cilantro, and lime juice for a unique salsa perfect for topping grilled fish, chicken, or tacos.
Rhubarb Cocktails: Rhubarb can also add a delicious twist to cocktails. Blend rhubarb with sugar and water to create a rhubarb syrup that sweetens and flavors drinks. Pair rhubarb syrup with gin, vodka, or champagne for a refreshing and flavorful cocktail.
Rhubarb Desserts: Rhubarb is a popular dessert ingredient because its sweet and tart flavors tantalize your taste buds. Incorporate rhubarb into pies, crumbles, cakes, and tarts for a unique and delicious treat.
Rhubarb Salad: Try incorporating rhubarb into a salad for a fresh and light dish. Thinly slice raw rhubarb and toss it with greens, goat cheese, nuts, and a vinaigrette for a flavorful and unique salad that showcases the bright flavors of rhubarb.
Fresh rhubarb is a versatile ingredient that can be used creatively in the kitchen. Whether you prefer sweet or savory dishes, there are countless ways to incorporate rhubarb's tart and vibrant flavor into your cooking. Experiment with these creative ideas to make the most of this unique and delicious ingredient.
💭 Before we go...
Harvesting and storing fresh rhubarb requires careful attention to detail and proper techniques to ensure this versatile vegetable's optimum quality and flavor. By following the top tips provided in this article, such as harvesting stalks at the right time, handling them gently to avoid damage, storing them in the refrigerator or freezer in an airtight container, and utilizing various preservation methods like canning or freezing, you can enjoy the delicious taste of rhubarb throughout the year. Additionally, exploring different recipes and ways to use rhubarb in cooking and baking can help you make the most of this seasonal ingredient.
With these tips, you can make the most of your rhubarb harvest and savor its unique sweet, tart, and tangy flavor in various dishes.
Don’t forget: While you can’t eat rhubarb leaves, crafting and storing fresh ones can be a rewarding and enjoyable creative process with the right approach. By following the crafting and leaf storage tips above, rhubarb enthusiasts can maximize the longevity of their leaves. Proper harvesting is crucial, ensuring the leaves are not damaged and debris-free. Crafting with rhubarb leaves opens up a world of creative possibilities, from creating unique decorations to dyeing fabrics naturally. By incorporating these tips into your rhubarb leaf journey, you can elevate your creative endeavors while enjoying the beauty and versatility of this versatile plant.
With a little care and attention, fresh rhubarb leaves can also become a valuable and cherished resource for your home.
Thanks for stopping by. I hope you enjoy all these wonderfully tasty and creative ways to enjoy the rhubarb harvest.
I am wishing you many blessings this springtime and always.
