Healthy Cooking with the Chelsea Community Garden
May Edition - "Healthy Cooking with Rhubarb" by Gisele Gaffney
(click above for pdf of recipes)
(click above for pdf of recipes)
How to Grow
Technically a vegetable, rhubarb or “pie plant” can keep growing for 20 or more years, and will reach two feet high and six feet wide. To allow enough space for the mature plant, dig a hole two feet around and at least one foot deep. Add compost and plant “crowns” (the tops of the plant) three feet apart at a depth of 2-3 inches below the soil surface. Water and cover with a layer of mulch. In Season April, May, June and July |
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Nutritional Value
The stems offer multiple vitamins and minerals. The green leaves should be avoided because they are toxic. Rhubarb is a good source of fiber to support the digestive system, and it is also rich in phytochemicals. Likewise, rhubarb is packed with vitamin C and calcium, and is very low in sugar, fats and sodium. One serving of plain rhubarb, or ½ cup, has 15 calories.
The stems offer multiple vitamins and minerals. The green leaves should be avoided because they are toxic. Rhubarb is a good source of fiber to support the digestive system, and it is also rich in phytochemicals. Likewise, rhubarb is packed with vitamin C and calcium, and is very low in sugar, fats and sodium. One serving of plain rhubarb, or ½ cup, has 15 calories.
When to Harvest
A mature rhubarb plant can produce up to six pounds of stalks each season. For the first two years after planting, take only a few stems at a time and only for a few weeks throughout the season. In the third growing season, harvest as much as you want from spring through the first part of July or until stalks begin to appear smaller in diameter.
A mature rhubarb plant can produce up to six pounds of stalks each season. For the first two years after planting, take only a few stems at a time and only for a few weeks throughout the season. In the third growing season, harvest as much as you want from spring through the first part of July or until stalks begin to appear smaller in diameter.
Fun Facts
#1. Rhubarb, which is technically a vegetable, was declared to be a fruit for the purpose of regulation and duties by a New York court in 1947 – taxes were higher for vegetables than fruit. #2. In traditional Chinese medicine, rhubarb has been used as a laxative for thousands of years. #3. The Russians took some rhubarb to Alaska in the 1800’s because they thought it would protect people from scurvy. #4. Rhubarb’s green leaves are toxic, but its stalks are edible. #5. Generally rhubarb’s stalks are tart, but the redder the stalk, the sweeter the taste. |
#6. We took home a Blue Ribbon from the Topsfield Fair in 2014. Our Strawberry-Rhubarb jam prepared during Chelsea Community Garden's 2014 Year of the Fruit Canning Workshop won first prize! The workshop was hosted at the Chelsea Jordan Boys and Girls Club.
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Information Courtesy of:
Montana State University Extension. (2014). “Rhubarb.”
Organic Facts. "Health Benefits of Rhubarb."
United State Department of Agriculture. (2015). “Nutrition Through the Seasons.” Rhubarb.
Martin, Kristen. (2014). The Town Dish. “Top 5 Facts You Didn’t Know About Rhubarb”
Orr, Jane. (2007-2013). Savor the Rhubarb.com. “Rhubarb-Trivia, Rhubarb Humor.”
Montana State University Extension. (2014). “Rhubarb.”
Organic Facts. "Health Benefits of Rhubarb."
United State Department of Agriculture. (2015). “Nutrition Through the Seasons.” Rhubarb.
Martin, Kristen. (2014). The Town Dish. “Top 5 Facts You Didn’t Know About Rhubarb”
Orr, Jane. (2007-2013). Savor the Rhubarb.com. “Rhubarb-Trivia, Rhubarb Humor.”
Recipes
Although rhubarb stalks are tart, a bit of sugar and heat easily mellow its strong sour flavor, and it is the perfect fit for both savory and sweet dishes. For many years, rhubarb has been paired with strawberries in its most famous form as a strawberry rhubarb pie! Cooks today are finding other culinary uses for this reddish colored, crisp, tart ingredient, and rhubarb is making its way into jams, soups, salsas, and stews. Gisele Gaffney has tested 2 healthy options and shares them here with us: Rhubarb Chicken Entrée and Rhubarb & Strawberry Oat Crunch Dessert. Enjoy!
Although rhubarb stalks are tart, a bit of sugar and heat easily mellow its strong sour flavor, and it is the perfect fit for both savory and sweet dishes. For many years, rhubarb has been paired with strawberries in its most famous form as a strawberry rhubarb pie! Cooks today are finding other culinary uses for this reddish colored, crisp, tart ingredient, and rhubarb is making its way into jams, soups, salsas, and stews. Gisele Gaffney has tested 2 healthy options and shares them here with us: Rhubarb Chicken Entrée and Rhubarb & Strawberry Oat Crunch Dessert. Enjoy!