Rhubarb is a perennial plant belonging to the Polygonaceae family (same as buckwheat) and is native to Asia, where its root has been used in traditional medicine for centuries.
The stalks (called petioles) of the Rhubarb plant can grow to 2 feet long and range in colour from bright red through speckled light pink to pale green.
The large heart-shaped leaves of the plant are toxic and unfit for consumption. Eating the flowers can also be harmful, although they are less toxic than the leaves. The stalks of the plant however boast several health benefits and are safe to eat.
Rhubarb is a vegetable but is often used as a fruit, and can be eaten raw or used in juices, desserts, jams, pies, wine, or pickled. The flavour is refreshing, tangy and tart.
HOW TO USE RHUBARB
Remove leaves and bottom ends from the stalks and wash or rinse the rhubarb stalks with cold water to remove any dirt. Cut Rhubarb stalks to the desired length (often ½ to 1 inch).
Rhubarb can be stored for about one week in the fridge (without cutting it). After cutting the rhubarb can also be stored in the freezer (raw, up to 3 months or blanched up to 9 months).
TIPS AND RECIPES
- Cut rhubarb stalks (approx. 2 - 3 inch) and enjoy raw. Sprinkled with salt or dipped in a little sugar for a sweeter taste.
- Make a sauce by simmering the rhubarb in a little water for approx. 20 minutes, add sugar to taste and thicken with some cornstarch. This sauce can be eaten warm or cold: As a side dish to French fries or fried potatoes, as a dessert on its own or with yogurt, pudding, or ice cream, and also when the sugar is omitted as a savory condiment with meat.
- Use rhubarb in a pie. Rhubarb is often combined with strawberries or pineapple in pies.
- Make rhubarb jam. See: Bernardin Home Canning: Because You Can: Rhubarb Jam
This is my own Rhubarb Cake recipe based on an old cake recipe that requires no butter.
Makes 2 - 1.5 QT or 8 inch loaves or 1 - 9 x 13 inch cake.
Use fresh rhubarb, frozen or defrosted does not work well. Cake will freeze well.
Preheat oven to 375℉.
Wash and cut approx. 1 lb. rhubarb into ½ inch length (should be 3 cups when cut)
Mix 4 eggs with 1 ½ cups sugar until foamy, incorporating lots of air into the mixture. Add 4 TBSP milk. Mix 2 ½ cups flour with 2 ½ tsp baking powder, and stir in small quantities into the egg mixture. Stir in rhubarb. Pour into 2 greased loaf pans or 1 - 9 x 13 baking pan.
Bake loaves for 55 minutes or 9 x 13 for 50 minutes on 375℉. (180℃) Let cook slightly before removing from pan. Cool completely before cutting. Store in the fridge.
