Rheum rhabarbarum (Rhubarb)

Rheum rhabarbarum, also known as Rhubarb, is a perennial plant grown for its delicious stalks used in a variety of sweet and savory dishes. Rhubarb is relatively low maintenance and easy to grow, making it a great choice for beginner gardeners or those with limited time. It is also a nutritious addition to your diet since it is a good source of vitamins C and K, fiber, and antioxidants.

What is Rhubarb?

• Rhubarb belongs to the buckwheat family, Polygonaceae, which includes buckwheat and knotweed.
• It is native to Asia but is widely cultivated in temperate regions worldwide.
• This herbaceous perennial typically grows to a height of 2-4 feet (60-120 cm) with a spread of 3-4 feet (90-120 cm).
• It has large, beautiful, triangular to heart-shaped bright green leaves that can add a pop of color to your garden.
• The reddish stalks of the plant are thick and hollow, and range and are often used in cooking, particularly in pies and jams.
• The plant produces large clusters of small, greenish-white flowers held on upright stems above the foliage. They give way to tan-colored seeds.
• The edible portion of the plant is the stalk, harvested in the spring and early summer.
• The leaves of the plant are not edible, as they contain high levels of oxalic acid, which can be toxic if consumed in large quantities.
• Rhubarb is a hardy plant that is well-suited to cool climates and is frost-tolerant.

Health Benefits of Rhubarb

The stalks of rhubarb are a good source of several essential vitamins and minerals and have been associated with several health benefits. Some of the potential health benefits include:

Antioxidant properties: Rhubarb is a good source of antioxidants, which help to protect cells from damage caused by free radicals.

Vitamin K: One serving of rhubarb (100 grams) contains approximately 26% of the recommended daily intake of vitamin K. This vitamin is important for blood clotting and bone health.

Fiber: Rhubarb is a good source of fiber, which can help to improve digestion and support healthy gut bacteria.

Vitamin C: Rhubarb is a good source of vitamin C, which is an essential nutrient that helps to support a healthy immune system.

Calcium: One serving of rhubarb (contains approximately 15% of the recommended daily calcium intake. Calcium is essential for strong bones and teeth.

Potassium: Rhubarb is a good source of potassium, which helps to regulate blood pressure and support heart health.

In addition to these essential nutrients, rhubarb also contains smaller amounts of other vitamins and minerals, including vitamin B6, folate, and magnesium.

Rhubarb is often paired with sugar in cooking, so it is important to enjoy it in moderation as part of a balanced diet.

Nutrition Facts (per 100 grams): 116 calories, 31.2 grams carbs, 0.4 grams protein, 0.2 grams fat, 2 grams fiber.

Cooking with Rhubarb

Rhubarb is a versatile ingredient that can be used in various sweet and savory dishes. Some common ways to cook it include:

• Rhubarb pie: It is often paired with sugar and used in pies, tarts, and cobblers. It provides a tart contrast to sweet fillings.
• Rhubarb compote: It can be simmered with sugar and water to create a compote that can be used as a topping for ice cream, yogurt, or pancakes.
• Rhubarb sauce: It can be blended with sugar and spices to create a sauce that can be used as a topping for meats or as a glaze for roasted vegetables.
• Rhubarb crumble: It can be paired with sugar and topped with a crumbly topping made from flour, butter, and sugar to create a delicious dessert.
• Rhubarb jam: It can be cooked with sugar and pectin to create a tangy, spreadable jam that can be used as a topping for toast or as a filling for cakes and pastries.

When cooking with rhubarb, it is important to balance the tart flavor of the stalks with sugar or other sweeteners to create a balanced, enjoyable dish. Additionally, it should always be cooked or processed before consumption, as the raw stalks can be tough and difficult to digest.

Growing Rhubarb

Growing rhubarb is relatively easy. Here are the steps to grow it:

• Choose a location: Rhubarb prefers full sun to partial shade and a soil pH between 6.0 and 6.8.
• Purchase or obtain crowns: The plant can be started from seeds, but it is more common to start with crowns, which are the root systems of established plants. Crowns can be purchased from a garden center or obtained from a friend or neighbor.
• Prepare the soil: Rhubarb prefers well-drained soil that is rich in organic matter. Work in compost or well-rotted manure to improve the soil prior to planting.
• Plant the crowns: Plant the crowns in late fall or in early spring, spacing them 4-6 feet apart. Cover the crowns with 2-3 inches of soil and water well.
• Water regularly: It requires regular watering, especially during dry spells. Water the plants deeply once a week and more frequently during hot, dry weather.
• Fertilize: Rhubarb will benefit from regular fertilization. Apply a balanced fertilizer (such as 10-10-10) in the spring and again in the fall.
• Mulch: Apply a layer of mulch to retain moisture and control weeds.
• Deadhead spent flower spikes: unless the seed is required, cut back faded leaves at the end of the season.

By following these steps, you can successfully grow and harvest rhubarb in your garden. Enjoy this tart and versatile ingredient in a variety of sweet and savory dishes!

Harvesting

Do not harvest the first year after planting, but in the second year, only harvest a few stalks. In subsequent years, harvest the stalks in the spring and early summer, taking care not to damage the crowns.

Here are some guidelines for harvesting this wonderful plant:

Timing: It is usually ready to harvest in late spring or early summer, depending on the variety and the climate. The stalks should be at least as thick as a pencil and around 12-18 inches long.

Method: To harvest, gently grasp the stalk near the base and gently pull it from the plant. Take care not to damage the crown or the surrounding plants.

Frequency: It is important not to over-harvest rhubarb, as this can weaken the plant and reduce its overall health. In general, only harvest a few stalks at a time, and avoid harvesting the entire plant.

After-harvest care: After harvesting, water the plant well to help it recover from the loss of the stalks. Additionally, consider removing any yellow or wilted leaves to reduce disease risk.

By following these guidelines, you can successfully harvest rhubarb and enjoy this delicious and versatile ingredient in various sweet and savory dishes.

Storing

Rhubarb can be stored in various ways to extend its shelf life and stay fresh and flavorful. Here are some tips for storing:

Fresh storage: If you have just harvested your rhubarb or purchased it from a farmer’s market, store it in the refrigerator in a plastic bag. It will keep in the refrigerator for up to 7 days.

Freezing: Rhubarb can also be frozen for long-term storage. Wash and chop the stalks, then spread them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer it to a freezer-safe bag or container and store it in the freezer for up to 8 months.

Rhubarb Pests and Diseases

Rhubarb (Rheum rhabarbarum) can be susceptible to several pests and diseases. Here are some of the most common problems that growers may encounter:

Root rot: Root rot is a fungal disease that can occur in poorly drained soils. Symptoms include yellowing leaves, wilting, and stunted growth.

Gray mold: Also known as botrytis blight, is a fungal disease that can cause significant damage to plants, particularly during wet and humid conditions.

Crown rot: Crown rot is another fungal disease. Symptoms include yellowing leaves, wilting, and a soft, black rot at the base of the plant.

Leaf spot: Leaf spot is a fungal disease that can cause small, dark spots on the leaves. Over time, the leaves may become yellow and drop off.

Rhubarb curculio: This insect feeds on the leaves and stems, causing holes, wilting and yellowing of the leaves, and stunted growth.

Slugs and snails: Slugs and snails can feed on rhubarb leaves, causing holes and damage.

Aphids: Aphids can feed on the sap of rhubarb, causing leaves to yellow and become stunted.

Toxicity: Rhubarb is toxic to humans, cats, dogs, and horses if large quantities are consumed. Symptoms include abdominal cramps, burning in the mouth and throat, headache, weakness, nausea, vomiting, and, in severe cases, coma or kidney failure in grazing animals. Leaves and roots contain anthraquinone glycosides, soluble oxalates, and possibly calcium oxalate crystals. The leafy blades contain significantly higher levels of toxins than the stalks, making the stalks safe to eat while the blades are not. Contact dermatitis does not occur. Poisonous flowers and plants: Identifying toxic risks around you