rhubarb

How to Harvest Rhubarb

When the strawberries and rhubarb are seen at the markets at the same time, it signals the season change from spring to summer and it’s time for a final rhubarb harvest. Ensure your plant will continue to be fruitful by harvesting your rhubarb the right way. Let a new plant grow for two years before harvesting any stocks and only take 1/3 of the plant on year three. After that you can harvest the plant pretty heavily, leaving the smaller stalks behind after a solid 6-8 weeks of pulling off stems for yummy pies and compote.

Rhubarb is a showy plant that holds its own in the front flower beds even if the critters have a snack here or there. Don’t worry if the leaves get a bit chewed as they get composted regardless. Be sure not to eat any part of the rhubarb leaves as they are toxic and will make you sick. The thick red stems is what we are going for.

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Rhubarb Sorbet Recipe – YUM

If you have been growing and harvesting rhubarb, here is a wonderful sorbet recipe that tastes tart and sweet just like pie. Maybe even better than pie. No matter, like pie it tastes fabulous served with a scoop of vanilla ice cream. Note: You need an ice cream maker for the smooth, creamy texture.

Ingredients:

3 large rhubarb stalks, cut into 1-inch-long pieces (~7 cups). Pick stalks with lots of red on them for pink sorbet.
1/2 cup water
1 1/2 cups sugar
1 teaspoon vanilla
1 tablespoon rum

Put everything but the rum in a large saucepan. Stir over low heat until sugar dissolves. Increase heat, bring to a boil, then reduce heat and simmer until rhubarb is tender (about 10 minutes). Don’t overcook or you’ll lose the nice pink colour.

Using an immersion blender, purée until smooth (or pour into the regular blender in batches – be careful -it’s HOT). Cool purée in the fridge until cold to the touch. Add the rum and stir well; alcohol will help the sorbet remain soft enough to scoop. Freeze purée in an ice cream maker as per the machine’s instructions. To harden, transfer the sorbet to an airtight container and store in the freezer.

Rhubarb is a great garden producer, and tasty too. Check out all the posts on rhubarb here.