|
Seasons
|
|
Rhubarb is unique perennial vegetable, not a
fruit. It is known for its tangy, tart flavor that is delicious in pies,
desserts and cobblers. One thing important thing to remember is
that the leave of rhubarb are poisonous. You only eat the
stalks!
Rhubarb is grown from roots available at your local nursery or seed
store in the spring. Rhubarb likes cool weather and does best when
winter temperatures fall below 40 degrees F. an summer temperatures
below 75 degrees F. This breaks the dormancy and allows the plant
to resume vigorous growth in the spring. Here in central Virginia
we are are the border of where rhubarb will grow well. I have
always had good success and it wasn't until I was researching the facts
for this page that I figured out why. If you live in a questionable
zone, plant in the coolest spot you've got--such as a north side of a
building. I planted mine underneath the grapevine just to get it
out of the way and it has thrived for years.
Purchasing:
Choose big, healthy root sets that have one or more growth
points--called eyes or buds.
Planting:
Rhubarb is a heavy feeder and likes a lot of organic matter worked
into the soil. Space the roots 4 feet apart and position the buds
1-2 inches below the soil's surface. Mulch generously and add a
layer of cow manure on top.
Do not harvest the first growing season to allow the plant to
establish a hardy root system and become well established.
Care:
Remove seed stalks with a firm tug as soon as they appear. This
will prolong your harvest. Some varieties are more prone to this than
others. Plants that are old, crowded or need more fertility are
prone to more seed stalks.
Each year in late spring or early summer mulch with a layer of cow
manure or 1/2 cup 5-10-10 fertilizer for an extra nutrient boost
and a layer of straw to control weeds. Every 4-5 years you can
split the crown with a spade in early spring or late fall and replant or
give a start to a friend. A healthy crown can be divided up into
10 sections!
Harvesting:
You can start harvesting lightly the first spring after
planting. When the leaves first appear they are crinkly gradually
unfold to become large and smooth like elephant ears. The 10-12"
tender stalks are at their peak quality as soon as the crinkles
disappear. Firmly grab hold of the stalk and give a quick, gentle
jerk away from the stalk. Or you can cut the stalks at the base of the
plant. Cut off the leafy portion and the stalk is ready to
eat. Stalks that have become woody or porous are no longer good.
To prolong your harvest (10-12 weeks) keep the stalks harvested, the
seed stalks pulled out and the plants watered and side-dressed with
fertilizer. Always leave several stalks to ensure that the plant
will keep producing. Stop harvesting when the plant begins to
produce thin stalks. It is a sign that the plants energy level is
running low and it needs a rest.
|
|
Varieties
Victoria
. Many consider this variety to have the best taste
and texture. Rich red inside and out. Simmer, boil or bake them. These
juicy, tender and sweet plants will give you delicious pies and sauce
for a lifetime. 65-85 days to maturity. Listed
below are two very good rhubarb recipes. I am not crazy about a
strong rhubarb flavor such as you get with rhubarb pie.
These recipes mute the tang somewhat. Rhubarb
Delight Dessert 1
c. flour 1/2
c. margarine, softened 5
T. 10X powdered sugar Mix together and press
into 7x 11 inch cake pan or a 9 inch square pan. Bake at 350 degrees
for15 minutes. Spread 2 cups chopped fresh
rhubarb over crust. (When using frozen rhubarb it tends to be juicier.
Let it thaw and drain off juice before using.
Topping: 2
beaten eggs 1-1/2
c. sugar 1/4
c. flour 3/4
tsp. salt Mix topping together and
spread over rhubarb. Bake 350 degrees for another 30 minutes. Cool.
Top with Cool Whip or vanilla ice-cream. Rhubarb
Tapioca 1 pint chopped fresh
rhubarb. Cook until rhubarb is tender and falls apart. Let cool and
add: 2 T. Tapioca 1
small can crushed pineapple 1 pint
strawberries, chopped. Let
cool. It is good served just as it is or over ice-cream or with Cool
Whip. For
more information:
|
®
Hertzler
Farm
and Feed Inc.
Rhubarb