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Rhubarb can be eaten raw but because of its tartness, it is generally cooked and sweetened first. It can be sweetened with sugar, honey, syrup, or berry preserves.

Most likely to be used in pies, puddings, and other tart desserts, rhubarb is excellent in preserves, sauces, jams, etc. It's low in cholesterol and sodium, keeps the body cleansed and offers a good source of dietary fiber, vitamins C and K, calcium, potassium, and more.

No matter how enticing they look, you never want to eat the leaves of rhubarb stalk. They
are poisonous! If receiving your rhubarb from Spiral Path Farm, the leaves will already have been removed for you.

Prep Tips:

Trim off leaf ends and roots using a sharp knife and discard, slice lengthwise in half or thirds.

Wash stalks and slice them into pieces when preparing for stewing, making sauce, Pies or other recipes

When cooking rhubarb do not use aluminum, iron or copper pans. Rhubarb has high acidity and will react with these types of metals. If the rhubarb is being baked, glass bakeware can be used also.

Storage Tips:

Before storing, remove any leaves from the rhubarb stalks and discard. Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic.

Harvest Season:

May & June

Farm Recipe:

Rhubarb Crisp or Strawberry Rhubarb Crisp

Makes one 9x9" dessert~ double recipe to make a 9" x 13 "pan
Serve with vanilla ice cream, a dollop of fresh cream, or whipped fresh cream

Cook in saucepan over medium heat until it becomes a "mush" about 15 minutes :
2 C chopped Rhubarb (not any of the leaves)
3/4 to 1 C raw sugar
1/4 C water
Stir in and simmer 1 minute:
1 T cornstarch or arrowroot powder blended with 1 T water-this thicken the mush for pies or crisp recipes

Pour Rhubarb Mush into buttered 9" x 9 " pan ~~ Top with the "Crisp" ~~Bake at 375 degrees for 25 minutes or until bubbly

The Crisp: mix by hand, by rubbing ingredients together until crumbly
1/2 C butter
1/2 C flour
1/2 C quick or rolled oats
1 t cinnamon
1/2 C sugar

To Make Strawberry Rhubarb Crisp: add 1 C chopped fresh or frozen strawberries-an old fashioned Spring dessert-tart and packed with flavor

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