4 Ways To Use Leftover Rhubarb | RICARDO (2024)

FAQs

What takes the tartness out of rhubarb? ›

A: The addition of sugar—lots and lots of sugar! I often make rhubarb pies, and usually add strawberries as well, and of course, always lots of sugar.

Yes, absolutely! Once washed, cut the lengths into rough 2.5cm pieces. Space out on a baking sheet lined with baking parchment and freeze until frozen (around 2hr). Then decant into a freezer bag or freezer-proof container and freeze for up to 3 months.

It is POSSIBLY SAFE for most adults when taken by mouth in medicinal amounts for up to 3 months. Rhubarb can cause some side effects such as stomach and intestinal pain, watery diarrhea, and uterine contractions. Long-term use can result in muscular weakness, bone loss, potassium loss, and irregular heart rhythm.

Oxalic acid in the leaf blades (not petioles) of rhubarb can help repel flea beetles.

If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb. Liver problems: Rhubarb can make liver function worse in people who already have liver problems.

While it may be best known as an ingredient for pie, this vegetable is also used to treat constipation. Rhubarb has a laxative effect, but a study published in the Journal of Ethnopharmacology found that it also has antidiarrheal effects because of its tannin content.

Rhubarb is a rich source of nutrients providing 45% of the Daily Value for Vitamin K in a serving size of 1 cup. In addition, rhubarb provides phytochemicals to help our body prevent chronic diseases.

In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.

What causes it is the action of oxalic acid present in the spinach, and indeed in rhubarb, too. The highest quantity is found in rhubarb leaves, rendering them inedible. You can lessen the fuzzy-teeth effect by tossing them in a little melted butter.

Roasting even the saddest of fruit is a brilliant trick. Because the roasting draws out and evaporates the water, you are left with a much more concentrated flavour. Roasting rhubarb not only gives great flavour, it also leaches out the most fabulous princess-pink juice.

When should you not pick rhubarb? ›

The best time to harvest rhubarb is during the months of May, June and early July. After this, it's best to let the plant be, so it can regrow and recharge to survive the winter. You can cut the flower stalk away before it blooms to help extend the harvesting season.

With it's tart and tangy flavor, rhubarb goes incredibly well with things like strawberries, raspberries, mint, and ginger just to name a few. To preserve rhubarb, you can freeze it, which you'll find details on in the post. This post may contain affiliate links.

Dogs cannot eat rhubarb due to the oxalic acid in the plant, which triggers a reaction in canines and makes rhubarb poisonous. All parts of the plant—including the rhubarb stalk and leaves—are hazardous to dogs. Since rhubarb tastes sour to your furry friend, most pets avoid eating it or will spit it out if they do.

Spread a single layer of cut rhubarb on trays, freeze until firm (1 to 2 hours), then put in air tight bags or containers. Rhubarb may also be frozen with sugar or syrup. For a sugar pack, mix 1 part sugar and 4 parts rhubarb and allow to stand until sugar is dissolved before packing into freezer containers.

Earlier harvests of sweeter, tender, pale stalks can be produced by covering rhubarb plants with a forcing jar, tall bucket or dustbin in mid-winter, so the stems form in the dark. Choose an early variety, such as 'Timperley Early', and only use a strong, healthy plant.

Length of harvest

In another week or so, more rhubarb can be harvested. As long as it has sun and water it will keep growing. And as long as you keep picking it, the stalks will stay edible. If you stop picking and the stalks get really big they will eventually become woody and aren't nice for eating any more.

The harvest season for rhubarb lasts until the end of June. Until then, pick as many stalks as you wish. After harvest, allow the plant to keep all of its leaves, to build its reserves of energy for the next year. A common myth is that the entire plant becomes toxic later in the summer.