Rhubarb, Finally


I have rhubarb! I’ve been wanting to get some planted for a long time. Strawberry-rhubarb pie. Strawberry-rhubarb jam. I can’t wait!

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Posted by Suzanne McMinn on April 26, 2010  

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22 Responses | RSS feed for comments on this post

  1. 4-26

    Just remember, rhubarb likes to be high and dry. I’ve planted it for the last four years. I have one plant this year that finally made it. I guess I have found the high and dry here. Good luck.

  2. 4-26

    My rhubarb was under water here in New England for a couple of days, and is coming up fine. The ground isn’t generally particularly dry normally.

    2-3 years ago I dug it out to move it to a new bed, and now I have rhubarb in both places.

    I started with really good starts I got from Nourse. I got some others at the same time from a place, (probably the dreaded Gurneys or one of the other names they use, now I know better), that died, if they were even alive when delivered.

  3. 4-26

    p.s. Suzanne, you got more than one plant, yes?

  4. 4-26

    Rhubarb is the best!!! Don’t forget it freezes good, so you can have muffins, bread, cakes, crisps and pies year round.

  5. 4-26

    Mmmmmm, rhubarb! :eating:

  6. 4-26

    I had never tasted it until I was about 40 years old. A friend served rhubarb crisp – first bite, I thought I had died and gone to heaven! :heart:

  7. 4-26

    My honey says that people insist on ruining good rhubarb by combining it with strawberries. He likes his pie plain rhubarb and with so little sugar that I HAVE to have ice cream on it. He wants his mouth to pucker from tartness.

  8. 4-26

    We have 5 plants coming up…Two from last year..Yum Yum…Will be looking for recipes……… :wave:

  9. 4-26

    I just planted two that I had in pots from last year and they are doing great! Everyone I talk to says they like manure – so heap it on when you plant and every fall. Until mine are producing enough though, I buy mine @ a local farm market and last night made my first rhubarb pie using your crust recipe. I used the “fillin” recipe off the web and it was too sweet – I like mine TART – live and learn – but at least the crust was good! I think I might try to freeze a pie pre-made for this fall when I truly get to hankering it. Good luck with your plants – they’ll do well – just pile on the manure! psmflowerlady

  10. 4-26

    I have never even tasted rhubarb! I don’t know if it can grow here either because I’ve never seen it for sale in the grocery stores. I would love to taste it…those pies using it and strawberries always look so good.

  11. 4-26

    I’m so jealous. My mother used to make our rhubard into a sause, sort of like applesauce. I loved it.

  12. 4-26

    What’s with the strawberry rhubarb this and that? Rhubarb can stand on its own feet!

  13. 4-26

    Just made some rhubarb quick bread yesterday with rhubarb fresh from my garden. Yum! I plan to put in several more plants this fall. You can never have enough rhubarb.

  14. 4-26

    Oh my – I may need to plant some!!

  15. 4-26

    I simply can’t grow rhubarb! I have lost track of how many plants I have bought. Finally, my sis in Iowa just freezes me a few quarts each season.

    I love it just cooked down with sugar like Grandma and Mom did, making a sort of jam. Nothing better on hot biscuits with butter and a cold glass of milk!

    I agree, I want just plain rhubarb pie….no other fruit and please not with custard (eggs and stuff).

  16. 4-26

    If you lived closer, I could have divided one of mine up. I got mine from an aunt that passed away. I divided some of it up last year. I could divide it up again.

  17. 4-26

    Rhubarb Custard Pie is the best.

    4 cups home growen rhubarb.
    2 cups sugar
    1/4 cup flour
    1/2 tsp salt
    1/2 tsp nutmeg
    3 crooked little hen’s eggs
    1/2 cup Beulah Petunia’s cream
    1/2 cup your home churned butter made from Beulah Petunia’s cream
    1/2 cup sugar
    1/2 cup flour
    Mix together rhubarb and sugar, flour, salt and nutmeg. Beat eggs lightly with cream and pour over rhubard mixture. Put into unbaked 10″ pie shell and top with mixture of last 3 ingredients (mixed until crumbly). Bake at 450* for 10 minutes , then 350* for 35-40 minutes. Then enjoy the fruits of your labor.

  18. 4-26

    We have super luck with our rhubarb, but we keep it watered when dry. Not soaked, but damp. Although when we lived in Alaska it did GREAT with the rain gutters draining directly into the rhubarb beds. I have to agree with Melinda, Rhubarb Custard Pie is a favorite in our house too.

  19. 4-26

    Yummy!!! :snoopy: I can’t wait to get my piece of that pie in the mail!! :snoopy:

  20. 4-26

    My mom told me when I was very young and I’m sure that everyone knows…..never eat the leaves of rhubarb plants (raw or cooked). They are poisonous. The leaves have oxalates and there is also some evidence of anthraquinone glycosides in the leaves. Although all parts of the plant contain oxalates….the stems contain low levels and do not cause a problem.
    Suzanne, do not give the leaves to the animals, either, because there have been reports of goats and swine being poisoned by the leaves. Even though I know your swine are neatly wrapped in the freezer. lol
    source: http://www.rhubarbinfo.com/rhubarb-poison.html

  21. 4-27

    Debnfla3, where do you live that there is no rhubarb?

  22. 4-29

    I wish we could’ve given you some. We have a whole row of it…maybe 16 plants, and we give it away by the bagful.
    Rhubarb plain, as in sauce, pie, bread, cake, or any dessert, or mixed with strawberries or custard….it’s all delicious. We love it!
    Ours isn’t ready yet up here in chilly upstate NY.

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