Incredible, versitile rhubarb!

"Bubba" approved, Rhubarb

This time of year Rhubarb stalks are reaching in excess of 12 inches, signalling they're ready for harvest. Rhubarb can be harvested over and over through out the season, chopped and frozen to be used at a later time. Most commonly, the citrus overtones of rhubarb is mixed with sugar and used in pies and deserts. Rhubarb crumble is still one of our favorites!

 

In this iconic clip from Forrest Gump, try replacing the word shrimp with rhubarb. There's a lot more uses for rhubarb! 

 

The Rhubarb Compendium

The Rhubarb Compendium is an effort to collect all of that information in one place. Please feel free to email in contributions of your own knowing that your efforts will be shared with and enjoyed by many others.dan@rhubarbinfo.com
Try it in cakes and desserts, pastries, jams, pickles, conserves, sauces and, of course, wine. There may be several recipes by the same name but they are different (although sometimes only slightly, I have tried to remove the duplicates). There are now over 300 recipes in this collection. Remember, only the stalks are edible, don't eat the leaves or roots.

 

 

 

Rogue classic crumble

• 3/4 cup all purpose flour
• 2/3 cup plus 1/2 cup sugar
• Large pinch of salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup old-fashioned oats
• 1/2 tsp vanilla extract
• 1 container strawberries, sliced
• 1 container blueberries
• 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
• Vanilla ice cream

preparation:

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

Rhubarb crumble with homemade Rogue wine

 Rhubarb BBQ sauce

• 1 cup chopped fresh or frozen rhubarb
  
• 2/3 cup water
• 1 medium onion, finely chopped
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/2 cup maple syrup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons Chipotle sauce
• 1/4 teaspoon salt

Preperation:

• In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
• Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
• In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
• Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Growing Rhubarb

Not all stalks are red

• Before planting, eliminate all perennial weeds.
• Choose a site that is well-drained, fertile, and preferably in full sunlight. It does best where the average temperature falls below 40ºF in the winter and below 75ºF in the summer.
• Plant rhubarb roots (not seeds) in early spring well before the first light frost so that root development may take place.
• Dig large bushel basket-size holes. Space rhubarb plants about 4 feet apart and plant the roots 1 to 2 inches below the surface of the soil.
• Be sure to mix compost, rotted manure, or anything high in organic matter in the soil. Rhubarb plants are heavy feeders and need this organic matter. Don't add a chemical fertilizer when planting rhubarb or during the first year of growth. Direct contact with nitrates can kill your rhubarb plants.

 Care

• Mulch generously with a heavy layer of straw and cow manure to provide nutrients for the plant, retain moisture, and discourage weeds.
• Water your plant well. It needs sufficient moisture during the summer.
• Remove seed stalks as soon as they appear.
• After the first spring, apply a light sprinkling of a high-nitrogen fertilizer (We use horse manure or compost tea left over from winter) when the ground is thawing or has just thawed, so that the fertilizer will go into the ground and not harm the roots.
• Insects and diseases won't bother rhubarb plants as long as you keep the plants weed-free.
• Dig and split rhubarb roots every 3 to 4 years. Divide when plants are dormant in early spring (or fall).