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Rhubarb is one of the first edibles available to us gardeners in cold climates. Admittedly, it isn’t as tasty as early spring berries but it does have a place in our gardens, kitchens, and pantries. Here are some amazing resources for growing & using rhubarb on your homestead.
Growing & Harvesting Rhubarb
Rhubarb is a perennial, once and it gets established, you’ll likely be leaving extra on your neighbor’s porches. Plant rhubarb crowns (essentially roots) rather than seeds as early as the spring soil can be worked. Ask someone local for a bit of root from their plant. Rhubarb likes compost and well-drained soil, but honestly, it seems to grow most everywhere in the north without too much fuss. Don’t harvest any in the first year but rather just let it grow and get established. Harvest liberally in the following years.
Don’t harvest any in the first year but rather just let it grow and get established. Harvest liberally in the following years. Harvest by cutting the stalks close to the ground with a sharp knife. Remove the leaves from the stalks.
Rhubarb leaves are poisonous and should not be eaten, however; they do have their place as an organic pesticide. I most often, just compost mine, but the pesticide is a fantastic idea should it ever be needed.
Don’t harvest any in the first year but rather just let it grow and get established. Harvest liberally in the following years.
Eating & Drinking Rhubarb Fresh
Rhubarb needs some sweetening to be palatable to most of us. It is extremely tart on its own. Use that tartness as an advantage by reducing the sugar a bit and letting the tart flavor shine through.
- Rhubarb Spritzer
- Roasted Rhubarb Salad
- Old-Fashioned Rhubarb Pudding Cake
- Gluten-Free Rhubarb Crumble
- Blueberry Apple Rhubarb Pie
- Rhubarb Ice Cream
- Fermented Rhubarb and Honey Soda
- Strawberry Rhubarb Soda
- Rhubarb Sauce
Preserving Rhubarb
Rhubarb is a prolific producer which can be a blessing and a curse. It preserves incredibly well and easily too in most cases. Make a bunch while it’s season and save it for winter eating when fresh fruit is expensive and be sure to make extras for gift giving.
- Rhubarb Mint Jam
- Strawberry Rhubarb Balsamic Jam
- Rhubarb Butter
- Stewed Rhubarb
- Honey Sweetened Rhubarb Compote with Ginger
- How to Freeze Rhubarb
It might not be as tasty or beautiful as growing heirloom tomatoes, but growing and using rhubarb is a rewarding and worthwhile pursuit especially for the northern gardener.
What’s your favorite way to use or preserve rhubarb?
Pinning this…love all the rhubarb resources and recipes! Spring is here ;)
Thank you for pinning. Isn’t spring a glorious thing?
I’ve never had rhubarb. It doesn’t grow here and they don’t sell it in stores here. The pesticide aspect intrigues me, though, that is really cool.
I never thought about the pesticide potential before that post either and generally I don’t have much of a problem, but I’m keeping that nugget tucked away for future use.
a favorite at home was stewed rhubarb (chopped and cooked with some honey or sugar) and poured over hot milk sponge cake and sometimes milk or ice cream on top. Still like that and have several plants growing in my yard.
Oh that sounds yummy!
We’re fans of strawberry-rhubarb crisp. Recently we discovered a touch of ginger in the topping makes it extra good. I have to try that pudding cake, though!
I’m a big fan of crisp and will have to remove to put some ginger in the topping. Thanks for the tip!
We started using it as a vegetable, especially as it comes through in the hungry gap. Usually we use it roasted or lightly poached. We use the minimum amount of sugar or honey to not set your teeth on edge but early cuttings are usually not so bad anyway.
My rhubarb is from the same plants that my great-grandparents planted when they first came to the United States in the 1880s. My dad has kept the chain unbroken by transporting some of the crowns to everywhere he moved. I am keeping the tradition alive and will give some to my son when they buy their first home.
I use my frozen rhubarb for rhubarb oatmeal crisp. Sometimes I add cranberries, pears, or apples.
What a wonderful tradition & treasure!
Beautiful. I love that idea.
Rhubarb and custard vodka , using rhubarb with a vanilla pod as the custard
I just went to our gramma’s and picked some rhubarb after all this wonderful rain we have had in calif central coast. The leaves were huge and the stalks quite red and thick.
Wow, how nice is that in February!
Thanks for all the Tips & Recipes – I was taught & follow the practice of pulling the rhubarb close to the ground – it pops out and encourages new growth with this method :)
Is it ok to use the hollow stems?
Great page,
Thanks
Lisa Ives
Those are the flower stalks and they are edible, but I usually just cut them off (so plant can produce more of the regular, edible stalks) and compost them. If you do eat them, be sure to remove any leaves, flowers, or seeds.