Pucker power!
A unique vegetable which masquerades as a fruit; rhubarb has a distinct tangy, sour flavor.
Even though I have a tremendous sweet tooth rhubarb is a taste I love; one I associate with my childhood. Mom’s garden had two rhubarb plants which provided us with ample filling for pies, cakes, crisp, cobbler and yes, even fresh eating. Who could resist a stalk of freshly cut rhubarb dipped in sugar?
Though it is sold in grocery stores and at farmer markets, most people don’t give rhubarb a second glance. Many shoppers have no idea what it is, let alone how to prepare or eat it. Over the years I have enlightened a few people in the produce section of my local store, those curious about why I was buying this unfamiliar product.
If you have never seen it, rhubarb is a fibrous, stalk-like plant which looks a bit like celery. It ranges in color from pale green to deep red depending on the variety grown. Look for it during the summer months in your local grocery store. It should be located near the radishes, celery, or green onions.
Though rhubarb is a vegetable uncommon to home gardens (at least on the east coast), I believe this is about to change. Not only is it easy to grow, rhubarb has many health benefits. I would not be surprised if it soon joins the ‘hip’ fruit and vegetable scene alongside spinach, kale, elderberries, and avocado.
Rhubarb is a good source of vitamin A, vitamin K, calcium, and manganese. It is rich in anti-bacterial and anti-inflammatory properties and contains tannins, the same antioxidants found in red wine and cocoa. Tannins may help protect against type 2 diabetes, heart disease, and cancer. In addition to these disease-fighting qualities, studies show rhubarb may be effective in lowering cholesterol levels. It is also high in fiber and contains sennoside, a mild laxative which provides a natural means to combat mild constipation.
Though technically a vegetable, rhubarb was declared a fruit in a 1947 New York court ruling. At that time, the import fee for vegetables was 50% while the tariff for fruit was only 35%. It was decided that since rhubarb was treated as a fruit, it should be taxed as such. As a result of this ruling, you can call rhubarb either a fruit or a vegetable, though vegetable is more correct (fruits have seeds).
Perhaps you have heard rumors that rhubarb is poisonous, this is partly true. Only the rhubarb stalks are safe for consumption. Rhubarb leaves contain high levels of oxalic acid, a substance which, when ingested in large quantities can cause respiratory depression, seizures, even kidney failure. Though small amounts of oxalate can be found in rhubarb stalks, most of this is eliminated during the cooking process.
To be safe, if you decide to grow rhubarb (the stalks are typically sold without the leaves in stores) you should be aware of the signs of oxalic acid toxicity. This is especially important if you have small children or pets who may get ahold of the leaves. Symptoms typically occur within 4 hours of ingestion and may include vomiting, diarrhea, a burning sensation in the mouth and throat, and difficulty swallowing. These symptoms may progress to numbness, muscle weakness, and breathing difficulty. As mentioned earlier, severe oxalic acid poisoning can cause seizures, kidney stones, kidney failure, coma, and even death. It should be noted, however that large amounts of leaves (more than 5 lbs) would need to be ingested for the most severe symptoms. Even so, to be safe – don’t eat rhubarb leaves!
Oxalic acid is not limited to the rhubarb plant, it is found in coffee and tea as well as numerous fruits and vegetables including spinach, beets, kiwis, and carrots, and certain nuts, beans, and seeds. The levels of oxalic acid in these foods, as with rhubarb stalks, are not considered a risk to consumers unless ingested in excessively large quantities.
As I write this post my own rhubarb plant is about 5 inches tall. This is my second attempt growing this vegetable, as my original plant did not survive transplantation when my little backyard plot was re-purposed many years ago. My daughter has recently shown an interest in gardening, and though I’ve never been good with plants (sadly, I did not inherit my mom’s green thumb), I am determined to help her learn. After some research we decided to grow our plants in buckets, the best solution for our yard at this time.
I chose rhubarb as one of our garden vegetables since it is quite easy to grow, though as I have discovered it does not like to be moved once situated. As a perennial plant, it requires little care and can adapt to most soil conditions. So far, my plant appears to be happy and healthy. Unfortunately, we probably won’t be enjoying the fruits -ahem, vegetables of our labor this year. It is generally recommended to wait 2-3 years before harvesting the stalks of new rhubarb plants. Hopefully, we can find rhubarb in the grocery store to tide us over.
My favorite rhubarb treats are rhubarb-strawberry puree, rhubarb cobbler, and rhubarb-saskatoon pie – my inventive mother’s take on the iconic strawberry-rhubarb pie. (Saskatoons are known as Juneberries or serviceberries in the United States). I was hoping to include the recipe in this blog, but I have never made it myself, and mom cannot find it. She hasn’t made it in years (probably not since I moved away!)
Here is a recipe for rhubarb cobbler. Enjoy!
Rhubarb Cobbler
5 cups of rhubarb, cut into small (½ inch) pieces
¾ cup granulated sugar
½ cup butter
1/8 tsp salt
1 tsp baking powder
1 cup flour
½ cup milk
Topping:
1 cup granulated sugar
1 Tbsp cornstarch
¼ tsp salt
1 tsp cinnamon, add more if desired
1 cup boiling water
Place diced rhubarb in a 9×13 inch pan. In a medium-sized bowl, cream sugar and butter together. Add flour, salt, baking powder and milk. Spread mixture over the rhubarb. For the topping, mix 1 cup granulated sugar with cornstarch, cinnamon, and salt. Sprinkle over the batter. Pour 1 cup boiling water over all ingredients. Bake at 375° F for 1 hour.
