Rhubarb
Rhubarb is a vegetable with a very unique taste. Because it is usually eaten as a dessert many think of it as a fruit. Rhubarb is in season from late autumn and right through the winter months.
Rhubarb is a native of China, Siberia and the Himalayas with records of cultivation going back as far as 2000BC. Initially rhubarb was used for medicinal purposes, however now it is widely eaten throughout the world.
Only the reddish stems are eaten, the leaves must not be eaten as they contain high levels of oxalic acid which can cause poisoning.
Common varieties of rhubarb
Rhubarb stems are generally reddish in colour. There are however variations in stems ranging from green with a reddish tip to a variety of green/red speckled stems. The most common variety in New Zealand is the reddish stem.
Nutritional Information
Rhubarb is 95% water and therefore is lower in calories than many other vegetables or fruit. It is also high in fibre which is helpful for keeping your digestive system active. Rhubarb is high in calcium, however the oxalates also found in rhubarb bind to the calcium making it difficult for our body to absorb. Individuals requiring diets low in calcium oxalate to reduce kidney stone formation should limit their intake of rhubarb.
Selecting and storing rhubarb
- If buying from a store pick stems that are firm, crisp and bright pink. If picking your own stems, make sure you cut off any leaf and discard.
- If you cannot use immediately, store stems in a plastic bag in the fridge where they will keep fresh for 3-5 days.
- To freeze simply wash and cut stems into suitable lengths. Heat in boiling water for 1 minute then cool in cold water. Pack into freezer containers or bags and freeze until required.
- Rhubarb can also be preserved. When stewing avoid adding too much water as the high water content of the rhubarb will be sufficient. For tips on preserving click here.
Rhubarb idea
Rhubarb is commonly used as a dessert ingredient and is great in pies and crumbles. If you enjoy rhubarb, why not try one of the following simple and delicious ideas:
- Add to frozen berries to make a tasty fruity treat. View recipe here
- Mix with apple to make delicious a delicious crumble. View recipe here
- Into your favourite fruit muffin recipe replace your usual fruit with lightly cooked diced rhubarb.
How to grow your own rhubarb
You can grow your own rhubarb throughout both the North and South Island.- Rhubarb grows best in a relatively cool climate and can tolerate temperatures as low as minus 15°C in winter and likes shade as well as sunny positions. A plentiful supply of water during the growing season is important, but good drainage is also essential. Yellowing and wilting of leaves is an indication of insufficient watering.
- Feed generously with a high potassium fertiliser and remove any flowering stems as soon as they appear.
- In warmer environments the stems tend to be less red in colour; however this does not affect the taste or nutritional value. Stems are generally ready to pick when they are about 30cm in length.