All about rhubarb

By now, all kinds of perennials are greening as the weather warms, somewhat inconsistently this time of year, but it’s spring.

The arrival of rhubarb is greatly anticipated this time of year. It is great for pies, breads, and tea, and even Garrison Keillor sings of its virtues on the Prairie Home Companion radio hour.

Rhubarb is not new.

Varieties of rhubarb have been discovered in history since ancient China. It was used for medicinal purposes during the plague and given as gifts to the king. There are many historical events surrounding ancient Chinese rhubarb and some can be found at: http://www.rhubarbinfo.com/rhubarb-history.html. 

Perfect for North Dakota's climate, rhubarb can be commonly found in yards across the state. We appreciate the tangy taste in pies or prepared as sauce over ice cream. 

According to the website for the “Rhubarb Capitol of the World” in Sumner, Wash., rhubarb was smuggled to Seattle in 1893 by Adam Knoblauch from Eastern Europe. 

The German people tasted rhubarb while in China and as they say, the rest is history. There’s a complete recounting of rhubarb production in Washington at the website: http://www.ci.sumner.wa.us/Rhubarb/History.htm.

If the Germans loved rhubarb, they undoubtedly brought it to North Dakota when they settled the “triangle” of Germans from Russia in the central part of the state. A good German can turn rhubarb into just about anything. Many abandoned houses in small towns still have thriving rhubarb plants in the back yard. 

Rhubarb (as well as Germans) are cold-hardy making it a perfect plant for our growing zone. It grows until temperatures reach 90 degrees in the summer and goes dormant. It is usually the first edible perennial that appears in the spring.

Rhubarb is easy to grow.

This large-leafed plant thrives in well-drained soil of almost any type but prefers lots of organic matter in slightly acidic soil. Fertilize new growth in the spring with either a commercial mix or well-aged manure. 

If you cannot obtain cuttings from your neighbor, you can purchase plant roots. Growing rhubarb from seed is not recommended because it takes too long to produce a healthy plant.  Space the roots two feet apart if you need more rhubarb than one plant can provide. Once established it is a prolific producer and will continue to grow new stalks until it becomes too hot. One or two roots will provide enough rhubarb to eat fresh and freeze for winter.

Do not pick the first-season crop as the roots need those leaves to become established. As your plant becomes larger and the roots more crowded, you can easily separate and share the cuttings or start new areas of growth.

In addition to being easy to grow, studies show that rhubarb has anti-cancer properties and when eaten fresh is a good source of fiber.

The acid in a cold piece of fresh rhubarb can counterbalance stomach acid. It is also believed rhubarb extract can alleviate hot flashes. 

This amazing plant also has anti-bacterial, anti-oxidant, anti-inflammatory, and anti-allergy properties which would explain why the Chinese valued this fruit for treating almost anything that ails. 

There is a toxic chemical in the leaves, however, so you do not want your animals or children ingesting them. They do however work very well for concrete bird baths and other fun art projects.

Around here, we love rhubarb pie made in a fashion similar to apple pie with fresh fruit, sugar, and cinnamon. 

But, my mother Lorraine Kaseman, used an alternate recipe for a more custard-like pie filling. She used to make pies, juice, jellies, and more from her rhubarb patch that may still be growing in the lot of their former house in Fredonia.

Be sure and download this month's recipes in PDF form for your recipe box as well as Rhubarb Dream Dessert. Trust me, that dessert is so simple and so delicious you will eat the whole thing in one sitting.