Rhubarb
culture, cultivation, cooking; stewed rhubarb, rhubarb pie, rhubarb crisp, freezing, canning stewed rhubarb, rhubarb jam Culture
Rhubarb originated in the high alpine regions of the Himalayas. In the high meadows of Kashmir are broad valleys where short stubby wild rhubarb grows among wild deep blue iris. In Canada rhubarb is usually used as a fruit. In the Netherlands it is used as a vegetable. Valentine is a popular red variety, German Wine and Canada Red are still available in nurseries. Some varieties are more productive but have predominantly green stems. Rhubarb is very long lived. The rhubarb patch and the lilac grove are often all that remains of old abandoned homesteads. Rhubarb transplants well.
Rhubarb is what is know as a gross feeder. It needs a lot of compost or manure. It takes two or three years to become established. It needs to be kept weed-free until it develops broad leaves. It grows quickly in the spring and can be harvested until early summer. The plant goes into dormancy during the hot days of summer but may be harvested with the new growth in late fall. The leaves have a lot of oxalic acid. It is strong enough to kill bacteria; which is good for cuts but bad for compost heaps.Rhubarb is ripe when the stem is mostly red and shiny. Dull coloured stems are probably too tough. To harvest, grasp the stalk near the base and pull sharply. Cut off the leaves and spread them around the base of the plant. Nothing and no one can eat the leaves. Cut the blossom stalks as they form to keep the energy flowing to the roots.
Fresh or canned, stewed rhubarb is a tart and tasty dessert. The first batch of the season is also a healthy internal scrubbing.
3 cups rhubarb
1 cup sugar
1 tsp. baking soda ( optional to cut acidity)
water
Cut the rhubarb into ½ inch pieces and put in a pot with enough water to cover the bottom. Sprinkle with sugar and baking soda. Cook gently until fork tender or it falls apart.
The fresh taste of rhubarb really comes through. The glazed rhubarb has a bright candy apple appeal.
1 cup water
2 cups sugar
1 tsp baking soda ( optional to reduce acidity)
5 cups rhubarb
5tbsp cornstarch
9 inch baked pie shell
whipped cream or sour cream
Boil water and sugar together; add baking soda and rhubarb. Lower heat and cook gently until rhubarb is tender. Pour off the syrup and heat. Make a solution of the cornstarch and a little water and stir into the hot syrup. As soon as the syrup thickens and clears, add the rhubarb. Remove from heat and let the mixture cool to lukewarm. Pour into the pie shell and chill. Top with whipped cream or sour cream before serving.
Strawberry -Rhubarb pie; substitute 2 cups of hulled, halved strawberries for an equal amount of rhubarb.
Rhubarb Crisp (Carres a la Rhubarbe)
It might be my Celtic heritage but I think there is nothing quite so delicious as fruit baked with oats, butter and brown sugar. Hot, sweet and crunchy this is usually finished before the oven cools. This recipe is from Quebec where desserts are very sweet, sugars can be reduced to 2/3 cup.
1 cup granulated sugar
3 tbsp. Cornstarch
1 cup water
1 tsp. vanilla
4 cups rhubarb (1/2 inch pieces)
1 cup all-purpose flour
3/4 cup oatmeal
1 cup brown sugar
1tsp. cinnamon
½ cup melted butter
Preheat oven to 3500F.
Put the sugar, cornstarch, water and vanilla in a saucepan and bring the mixture to a boil, stirring constantly. Cook until creamy. Put the rhubarb into a greased pan and pour the liquid over it.
Mix the flour, oatmeal, brown sugar, cinnamon and melted butter; sprinkle eavenly over rhubarb. Bake for 1 hour.
Rhubarb freezes well. Wash and pat dry. Pack half inch slices in zip lock or vacuum pack bags, with or without sugar.
Canning
Cut stalk into ½ inch pieces. Place in pot and add ½ cup of sugar for each quart (1 ½ pounds). Let stand until juice runs. Heat gently to boiling. Add a small amount of butter to reduce foaming. Fill jars leaving 1 inch headspace. Finger tighten lids. Process is pressure cooker for 8 minutes at 6 pounds pressure.
for each pound of rhubarb
½ cup of water
2 lbs. Sugar
peel of 2 oranges or 1 orange and 1 lemon
Cut rhubarb into ½ inch cubes. Place all ingredients in pot. Bring quickly to a boil then reduce and simmer until jam thickens (1/2 hour to several hours) Pour into jars and seal.
Or
Rhubarb Jam
15 lbs cubed rhubarb
5 lbs. Sugar
1 large piece of ginger
rind and juice of 2 lemons
Place cubed rhubarb into large stainless steel pot. Cover with sugar and lid and let stand for 2 days. Strain off and boil the juice. Pour the hot juice over the rhubarb and let stand for one day. Add ginger and lemon and boil until thick (butter reduces foaming). Pour into jars.