Rhubarb is a perennial vegetable that grows in temperate climates. It is probably the first food harvested in the spring. I have a small patch growing in our alley, on the south side of our retaining wall. Rhubarb loves full sun.
We eat the stalks, but not the leaves. The leaves are poisonous. Stalks are ready when they are between 12 to 18 inches. To pick rhubarb, grab hold of the stalk near the base and gently tug it away from the plant.
Trim off the leaves right away.
Wash it well and chop it up.
As summer ends, and the early frosts come, don’t use the stalks if they have been frost bitten.
To make Rhubarb stew, you need:
6 cups of chopped rhubarb
1 cup of white sugar
an ounce of water
Cook over medium heat until the sugar has dissolved.
Then simmer uncovered for about 15 minutes until the rhubarb is slightly thickened.
Eat it hot or cold.
It’s also good over ice cream or with whipped cream.
Note: rhubarb has laxative properties, so be careful of eating too much!
What other ways do you eat rhubarb? Do you have a rhubarb patch in your alley?
Rhubarb from thinkstockphotos.com # 177896389