Rhubarb - Honorary Fruit
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Rhubarb - What is it?
While rhubarb isn’t technically a fruit, it does often get paired with fruit and since it’s ready before the “real” fruit is, we are excited to share some information with you as these red or green stalks start getting ready for us to harvest and enjoy in anticipation of spring and summer abundance.
Rhubarb plant - this one has red stalks, but many produce green stalks either due to soil or variety.
When to Harvest
Rhubarb stalks can be harvested in the spring, around April or May, and will continue to grow until early summer. It’s best to stop harvesting when the stalks start getting woody and tough, usually around July.
Remember that rhubarb leaves are toxic to humans and animals, so only eat the stems.
Rhubarb can range in color, so use length to determine when your rhubarb is ready to pick. A stalk that is 10 inches or longer is a good length.
How to Harvest
Rhubarb is best harvested using a “twist and pull” method, grabbing the stalk and gently pulling it away from the soil while twisting. This will encourage the rhubarb to regrow. Leave about a third of your rhubarb intact to avoid overharvesting and weakening the plants.
How to Store
After harvest, rhubarb is best kept cool. Put it in the refrigerator with a damp paper towel (or cloth!) around the ends. If it gets limp, cut the ends and put it in water like flowers!
What Does it Taste Like?
Raw rhubarb is crunchy and tart. When cooked, rhubarb becomes soft, but still maintains a tangy flavor. This is why rhubarb is often cooked with lots of sugar and sweet fruits like strawberries. However, rhubarb isn’t just limited to desserts- its sourness is what makes it a great ingredient is sweet and sour sauce and BBQ sauce. It can even be paired with tomatoes, like in this rhubarb and tomato dumpling recipe! If you want a dessert that isn’t pie, this impressive rhubarb upside cake is a visually stunning way to highlight your harvest. You can also experiment with flavors like lavender, ginger, cardamom and add your rhubarb to your favorite sweet bread or muffin recipe.
Preserve the Harvest
Excess rhubarb can be frozen in chopped pieces after blanching them in hot water. Alternatively, you can preserve rhubarb through canning it in the form of sauces, jam, and pickles.
Do you have extra and need help?
Talk to your neighbors! It’s a great way to meet them and you can share your abundance hyper locally!
Check out the Freeya App - post your bounty for interested community members
Donate it through Portland Fruit Tree Project’s Fruit Fridge! Harvest and drop off at your convenience and we’ll get it all used up!
Take the next step with Portland Fruit Tree Project!
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