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May 4, 2006
As a child, I’d partially fill a cup of sugar and head outside to the rhubarb patch in our garden. I’d pull up a stalk of rhubarb, break off the leaves, seat myself at the picnic table and dip my tangy treat into the sugar. I knew it wasn’t safe to eat the leaves. I may have rinsed the fresh rhubarb with our garden hose, but maybe not. I didn’t teach about food safety back then. The tangy flavor of rhubarb dipped in sugar was the flavor of spring for me. Rhubarb, also known as “pieplant,” is known for its tartness. It has a pH of 3, which puts it in the same league as lemons and limes in terms of “pucker power.” Rhubarb frequently is paired with strawberries and made into delicious pies, sauces and jams. Even though it’s used as a fruit, technically it’s a vegetable. The leaves and roots are considered potentially toxic because they contain oxalic acid, a compound known to bind to essential minerals in the body. Rhubarb is 95 percent water, so it’s very low in calories. A cup of diced, uncooked rhubarb contains just 25 calories. Rhubarb contains some vitamin C, folate, potassium and fiber. Rhubarb also contains calcium, but it isn’t absorbed well. If you have a newly planted rhubarb patch, horticulture experts suggest exercising a little patience. Don’t harvest rhubarb the first year because the plants need time to develop their root system. In year two, horticulture experts recommend harvesting the stalks for a couple of weeks, and in year three, harvest the full season. When selecting rhubarb, choose brightly colored stalks. The slender stalks are tenderer than the thick stalks. Only remove about a third of the stalks at a time to allow the plants to remain strong. Do not use the rhubarb after a hard freeze because the stalks will be of poor quality and oxalic acid may have migrated from the leaves into the stalks. If you don’t intend to use the rhubarb immediately, wrap it in plastic and refrigerate it up to four days for best quality. Wash the stalks with plenty of running water before using, and remove all leaves and roots. Because rhubarb is so acidic, be sure to use only nonreactive cookware. Do not use aluminum, iron or copper cookware because the strong acid in rhubarb may react with the metals, leading to discoloration of the pans and the food. Even worse, undesirable, possibly unsafe metals may become part of your food. Use anodized aluminum, stainless steel or glass pans for cooking or baking rhubarb-containing foods. Freeze extra rhubarb by arranging the cut-up pieces on a sheet pan and placing it in the freezer. As soon as the pieces are frozen solidly, slide them into freezer bags. Alternatively, pack them in plastic freezer containers in recipe-sized amounts. Label with the contents and date, and use within six months of freezing for best quality. Here’s a recipe from the University of Illinois Extension Service. Try it on fresh fruit, ice cream, yogurt, pancakes, waffles or pound cake.
### Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
Market Advisor: |
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North Dakota State University |
