I am teetering on rubarb. I am afraid my climate
is too hot. It is officially zone 7a, and we do have
a few days in the 90s in summer, and a two or three
reach 100, it is claimed. Would you advise me???
Interesting article. I have always had rhubarb, since my mother always great it.
I ordered some "canadian" rhubarb for my lil garden for this year, and i'm very excited about it, as i make a great strawberry rhubarb pie ... but it will be hard to wait until next year for a harvest.
I was unaware of the use of leaves to keep pests away... I may try this for my slug troubles.
Mine of many years (25) is not red, but I have never eaten it. I understand from asking about it last year on DG that it is edible. And now that I see the recipes in this article that don't include strawberries, I will try one. I am not much on strawberries. I have always grown it as an ornamental plant in my garden and love it's eruption in the spring. Thanks, Patti
Paul, thanks for another great article. Love rhubarb! Here's a yummy concoction we cook up for various "red" holidays:
Serving Size : 12 Preparation Time :1:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb
3/4 cup water
1 cup sugar
1 3 oz pkg strawberry jello
1 pkg white cake mix
2 cups miniature marshmallows
Prepare white cake according to pkg directions. Put marshmallows in 13x9x2 inch prepared cake pan. Cook rhubarb water and sugar for 5-7 minutes, until starting to thicken. Add jello. Stir and set aside. Pour cake mix over the marshmallows in pan. Spoon rhubarb mixture on top. Bake at 350 until golden brown on top and cake springs back. Serve with whipped cream and berries if desired.
I see I am a year late.. but I will post a punch recipe I have later on.. but great info in the article.. I bought a full size plant and started my own from seeds last year.. can't wait.. then I won't have to steal any from my neighbor anymore!!
My wife & I eat Rhubarb raw as well...I'll strip off the outermost layer & then dip it in a small bowl of sugar...MMM-MMM good!...I'm originally from Wisconsin & my Grandmother used to grow it...I now live in Georgia & look forward to being able to find some in the store...
my rhubarb stems remain pencil thin. i've planted plants in the hot house, in the ground directly, and in containers in different areas of the yard. i fertilized some with manure (they look the best), but still spindly stems. could it be the altitude? we live at almost 7000 ft. i've been experimenting for almost 10 yrs. i waited 2 yrs. before picking. i water every other day and mulch as we are living in a drought /controlled watering community. any advice?
Sisterbelle your rhubarb must need lots and lots of manure. Don't be sparse with it. Too much is not a problem. Also it needs to be below the roots when you plant, and then top dressed and watered in. I have never heard of altitude affecting Rhubarb. But I live at sea level, so I;m not sure. It grows in Calgary Alta, which is fairly high.
Great stuff here; I remember when I was a kid in Illinois, we would raid the neighborhood "crabby man"s rhubarb patch to eat it raw. No wonder he was crabby!
I am going to try something I heard of recently: growing rhubarb as an annual, since South Georgia is too warm for perennial rhubarb. (I SO miss peonies, too). Apparently, you plant the seeds in August and harvest March-May. Will let y'all know how it goes.
My Rhubarb is ready for the first feed! ( Pacific NW )
Usually I make pies or crisp. Or just stew it up. If you stew it, try adding the sugar after it is cooked, you need less sugar to make it sweet then. I don't know why! But I do know less sugar is good.
I will definitely try the marshmallow cake mix dessert... thanks.