My Love Affair With Rhubarb Is Contagious

My love affair with rhubarb is contagious.

Rhubarb…

Growing up in Wisconsin, I knew when spring had arrived by the leafy green plants sprouting in the neighbor’s yard.  Although rhubarb is known as a delicacy for many but on the contrary a distaste for even more. 

For me, it was a joyous occasion.  Especially when my friend Lori and I would get a bowl of sugar and head to the patch.  While sitting among the leafy stalks we would dip the rhubarb in the sugar and eat it like candy.  For instance, many afternoons were spent in May sitting with the Rhubarb plants. Surely, you can see my love affair with rhubarb is contagious.

Of course, rhubarb items are always available in the bakeries and shops of Wisconsin.  In fact, there is even a Rhubarb Festival in Osceola Wisconsin, and Lanesboro, Minnesota for those who are passionate about the tart treat. 

In fact, you should see this fantastic small-town Wisconsin bakery!

In reality, when I went away to college I realized that other states did not have the fondness for the tart taste and rhubarb goods were hard to find.  Not to mention, many outside of the upper Midwest have never even heard of the stalks.

All About Rhubarb

To point out, rhubarb is a vegetable and not a fruit.  Rhubarb is the edible stalk portion of the rhubarb plant. The stalks average 8 to 16 inches long, or 20 to 40 centimeters. Additionally, they can range in color from light pink to ruby red along with shades of yellow or green.

The appearance and texture of Rhubarb is comparable to that of celery, while the flavor is tart and astringent, the stalks are almost always cooked with sugar to make the flavor more palatable. Another key point, only the stalks of the rhubarb plant are edible because the roots and leaves are toxic to eat.  The stalks and leaves contain a high concentration of oxalic acid.  Oxalic acid is found in many plants but has considerably large amounts in rhubarb leaves and roots. 

Not all Americans like the flavor of Rhubarb.  Many compare it to celery and don’t want a celery pie.  However, there are many terrific recipes for cooking with rhubarb and one of my favorites is a rhubarb bar.  In particular, a rhubarb bar is a great example of why my love affair with rhubarb is contagious.

History Of Rhubarb

Native to southern Siberia, Rhubarb got its name from the Russians who grew it along the Volga River.  Equally important, the Chinese used the plant to reduce fever and cleanse the body. In addition, for centuries it was traded alongside tea as a cure for stomach aches and fevers. 

However, the English were the first to eat rhubarb beginning in the 17th century.  Unfortunately, they chose to eat the leaves and ended up having terrible cramps, nausea, and sometimes even death.  Eventually, the English found that rhubarb stalks made good fillings for pies.

Accordingly, rhubarb was brought to the Americas by settlers around 1800. 

Likewise, American settlers realized that rhubarb was best featured in sweet recipes like pies, cobblers, and jams.  It is commonly paired with strawberries because both items are harvested around the same time.  At times, rhubarb is added to soups or stews where a tart flavor is wanted.  

Rhubarb desserts certainly are popular for picnics!

If you like unique experiences see another favorite food of ours that is uncommon.

Rhubarb Bar Recipe

Crumble Top

• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/3 cups rolled old fashioned oats
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted
• 2 tsp vanilla

Filling

• 1 3/4 cups hulled and diced strawberries 
• 1 1/2 cups diced rhubarb, sliced 1/4-inch thick
• 1 Tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 Tbsp cornstarch

Directions

1. For the crumb layer: Preheat the oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper.
2. In a mixing bowl whisk together flour, baking soda, and salt. Add in oats, brown sugar, and granulated sugar and whisk to blend.
3. Whisk vanilla into melted butter then pour melted butter over the oat mixture. Stir with a spatula until the mixture is evenly moistened. 
4. Press 2/3 of the mixture into a prepared baking dish, and set aside the remaining 1/3.
5. For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. 
6. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. 
7. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle the remaining 1/3 crumb mixture over top. 
8. Bake in preheated oven until top is golden brown and crisp and filling is bubbling about 45 – 50 minutes. 
9. Cool on a wire rack until warm then cut into squares. 

Many say rhubarb is an acquired taste.  Consequently, I am the only one in our family that will eat rhubarb.  Instead, both my husband and son call rhubarb dumpster celery and something found in the trash behind Burger King.  I, on the other hand, go crazy when it is in season and can’t wait for a delicious homemade treat.  

Rhubarbarita Recipe

Maybe a good way to try Rhubarb, if you never have, is with a Rhubarbarita.  Yes, a margarita made with rhubarb. So, drink your veggies.

Rhubarbarita

• 2 cups chopped rhubarb
• 1 cup granulated sugar
• 2 cups water
• 1/2 teaspoon pure vanilla extract
• 4oz clear tequila
• 4oz lime juice
• 4oz lemon-lime pop
• Lime juice, coarse salt, and sugar (to rim the glasses) (optional)
• Lime rind twists (for garnish) 

• In a medium saucepan over high heat, bring rhubarb, sugar, water, and vanilla extract to a boil. Reduce heat and simmer for 6-7 minutes. Remove from heat; cool to room temperature.
• Strain syrup from rhubarb into a measuring cup. Discard rhubarb (or use as compote) and pour 8 ounces of rhubarb simple syrup into a cocktail shaker. (Refrigerate the remainder in a covered container for 1-2 weeks.)
• Add tequila and lime juice to cocktail shaker and cover; shake to combine.
• Moisten the rims of 4 glasses with lime juice; roll rims in coarse salt and sugar, if desired. Place a few ice cubes in each glass. Pour margarita mixture evenly into prepared glasses. Garnish with lime twists, if desired. Serve immediately.

Rhubarb Dream Dessert

Crust:

• 1 1/2 cups flour
• 7 Tablespoons powdered sugar
• 3/4 cup butter

Mix like a pie crust and press into an ungreased 9 x 13-inch inch pan. Bake for 10 minutes at 350 degrees.

 

Filling:

• 6 egg yolks
• 2 cups sugar
• 2 tablespoons of flour
• 1/2 cup milk
• 4 cups rhubarb cut into pieces 

Beat egg yolks, add rest the rest of the ingredients then spread on baked crust.  Bake for 30 minutes at 350 degrees.  Top with meringue.

 

Meringue:

Beat 6 egg whites, add 1 cup of sugar, and 1/4 teaspoon cinnamon.  Put on rhubarb and brown.

 

Quick and Easy Rhubarb Jam

• 5 cups of rhubarb
• 5 cups of sugar
• 1 (20 oz.) can of crushed pineapple

Mix then let sit overnight.  Boil for 20 minutes.  Stir in 2 small packages of strawberry or raspberry jello. Boil for 1 minute then pour into sealed jars.

Since rhubarb makes me happy, I would like to share something else that makes me happy.

All things considered, please tell us what you think about Rhubarb in the comment box below! Love it or hate it?

As always, thanks for reading why My Love Affair With Rhubarb Is Contagious.

Kristi