Seasonal Sunday: Rhubarb

We’re a bit late to the party – National Rhubarb Pie Day was celebrated on Sunday, June 9th this year! Lucky for us, our favorite spring vegetable, rhubarb, is still in season. This post kicks off our Seasonal Sunday series, which will zoom in on one in-season vegetable each week. We’ll give you a brief history, some fun facts, and a few ideas for how to eat it! Let’s get started.

A rhubarb plant in early spring growing new stalks.
Image by Karolina Grabowska

About Rhubarb:

  • Originally from China, the first records of rhubarb are dated to 2700 B.C. It’s believed to have been initially cultivated for medicinal purposes.
  • In 1837 our leafy friend became all the rage in 19th century England, thanks to a new variety, named Victoria Rhubarb after the queen.
  • “Forced Rhubarb” – a growing technique that produces sweeter, more tender stalks, by growing crowns inside with limited light – was also popularized in 19th century England.  
  • Though often considered a fruit because of its frequent appearance in dessert recipes, Rhubarb is technically a vegetable.
  • Only the red stalks are safe to ingest! Rhubarb’s big green leaves are high in oxalic acid.  
  • Rhubarb stalks are high in fiber, vitamin C, B-Complex vitamins, and many other beneficial components.
  • One study has even indicated that rhubarb consumption can protect against Alzheimer’s Disease!
  • Rhubarb is a perennial, which means once you plant a crown, it will come back year after year. Envious of your neighbors’ beautiful Rhubarb patch? Ask if you can take a clump – it’s easy to propagate in the early spring or late fall.
  • Apparently you can even use Rhubarb to lighten your hair – bring on the summer highlights!
Cut rhubarb stems piled on a table at a farmers' market.

Suggested Recipes:

What’s your favorite way to prepare Rhubarb? Let us know in the comments.

0 Comments

Submit a Comment

Recent Posts

At Home Soil Conservation

At Home Soil Conservation  The use of fertile land for crops is essential for our society. However, a report on agriculture notes that US soil is seeing high soil degradation and a drop in soil fertility. To make up for this loss, farmers use fertilizers containing...

Learning with Lil’ Sprouts: Homemade Dressing and Salad

Learning with Lil' Sprouts: Homemade Dressing and Salad   I don’t like salad! is the first response of most students when I tell them we are making a dressing and salad for cooking class.  You don’t have to like it, but you may have fun making one I tell them....

Fall Recipe: Swedish Apple Cake

Fall Recipe: Swedish Apple Cake One of my favorite things about fall, without a doubt, is the food. The scents, tastes, and memories that surround autumn dishes always make me look forward to the cooler weather and falling leaves. One recipe that has been a staple...

Combatting College Food Waste

Combatting College Food Waste Since moving away for college, and having to buy ingredients and cook food on my own, I’ve become very aware of how fast my food sours, spoils or even sprouts. I’ve found that when purchasing produce to make meals for one person, I have a...

Beekeeping in the Burbs

Beekeeping in the Burbs I'm a mom to three young boys which means our days are full of lots of silliness, crazy energy, some screaming and of course, laughter. It also means that with all of the extra energy that three boys ages four, six, and eight, create, the very...

Getting Started with Native Plants

Getting Started with Native Plants The Colorado Native Plant Society hosts an annual conference early every spring, for which the keynote in 2022 was the great ecologist, Doug Tallamy. His presentation challenged what has become the status quo of talking about how...