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Market Fresh Finds: Get summer off to tart start with rhubarb

By Leigh Rosenberger, for The Columbian
Published: June 3, 2016, 6:05am

Often called the “pie plant,” rhubarb (pronounced ROO-barb) is an acidic vegetable considered a fruit. Favored for its mouth-puckering tartness, rhubarb requires sweetening before eating and is used for jams, pies, tarts, preserves and wine.

Cultivated in China since 3000 BC, rhubarb was first imported from the Far East into Europe during the 14th century. However, it was not until sugar became more readily available and affordable in the 1800s that rhubarb’s popularity grew. Introduced to the United States in the 1820s, European settlers carried it westward.

Eat ONLY the rhubarb stalks. The leaves and roots contain toxic quantities of oxalic acid. Additionally, if the stalks have been exposed to frost or freezing conditions, do NOT eat those stalks, as oxalic acid may have migrated into them from the roots and leaves.

Depending upon variety, rhubarb stalk color can vary from white, green, light red, pink, bright red, to dark red (which is considered to be the most flavorful and tart).

Rhubarb equivalents:

1 pound fresh = 2 cups cooked

4  to 8 stalks = 1 pound fresh

2 1/2 pounds fresh = one 9-inch pie

Select fresh rhubarb stalks that are crisp (like celery), firm, smoothly textured, and blemish-free. Stalk diameter is not a critical selection factor. Avoid pithy, stringy, and droopy stalks. Attached leaves should be unwilted and free from any imperfections.

If not using immediately, rhubarb stalks can be stored in a plastic bag in the refrigerator for up to five days.

To prepare fresh rhubarb, remove the leaves, trim the ends, and rinse the stalks under cool, running water while gently rubbing to remove any adhering dirt and debris. If needed, use a vegetable peeler to shave any brown or scaly spots off the surface; however, it is not necessary to peel the entire stalk. Any strings can be removed by pulling.

Because of rhubarb’s high acidity, DO NOT use aluminum, iron, or copper equipment, as it will darken. Instead use anodized aluminum, stainless steel, Teflon-coated aluminum or enamel-coated cast iron. For storage, glass and food-grade plastic containers or bags are preferred.

Rhubarb recipes typically include sugar (at least one-quarter the weight of the rhubarb being prepared). Honey and stevia can also be used as a sweetener; however, verify recipe for proper amount.

Also, rhubarb recipes traditionally include a fruit such as strawberry, blackberry, peaches, or apricots to complement the vegetable’s tartness.

Rhubarb preparations include jams, preserves, chutneys, pies, puddings, and sauces. Though delicious in desserts, rhubarb sauces and chutneys are also tasty with pork, lamb, and pates.

If you want to enjoy rhubarb year-round, rhubarb is easy to can, freeze, or dry.

Although technically a vegetable, rhubarb’s high acidity levels allow use of the water bath method for canned preparations such as jams, preserves, and pie fillings. For your and your family’s safety, always follow a recipe from a validated source.

For freezing rhubarb stalks, wash, trim the ends, dry, cut into 1/2 – to 1-inch pieces, put in a single layer on a wax paper covered sheet pan, and place in freezer. When frozen, transfer pieces to freezer appropriate container and store up to six months.

For dehydrating rhubarb, wash, trim the ends, dry, cut into half-inch pieces and put in single layer on dehydrator trays. Because of its high moisture content (95 percent), be sure the appropriate moisture level is achieved before packaging. Store packaged, dehydrated rhubarb in the freezer.

For additional recipes, ideas, and serving suggestions, visit Chef Scotty on the WSU Master Food Preserver website, ext100.wsu.edu/clark/?p=1134.


Leigh Rosenberger is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”

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