The rhubarb is thriving in my garden -- come take a look!

Rhubarb is native to Northern Asia and, like many other plants, it was originally valued as a popular remedy for a wide range of ailments. Its flavor wasn't appreciated until the 19th century, after it was introduced to Europe. When it was discovered that the tartness of rhubarb was greatly improved with the addition of sugar, bakers began using the fleshy stalks in their creations. Rhubarb was soon dubbed the "pie plant."

Botanically, rhubarb is a perennial vegetable, generally eaten like a fruit. It's very easy to grow and thrives in colder climates. It's best to plant root clumps, known as root divisions, because plants from seed take much longer to establish themselves. Be sure to choose a permanent location for your rhubarb because the plants will continue to grow for 20 or more years in the same place. Also, for the best flavor, be certain that you're planting a sweet, red variety. One of my favorites is called "New Valentine." It has dark-red stalks that are tender, flavorful, and attractive -- a far cry from the common sour, green variety that many people are familiar with. Rhubarb is versatile and well-suited to pies, crisps, jams, and chutneys. But it's important to know: Never eat the leaves -- they're poisonous!

Check out some of these wonderful rhubarb recipes at marthastewart.com

Comments

[Jeffrey]

Hi Martha!!
I spoke with you on your radio program a while ago and asked you how to clean my silpats...remember me? Well I am still baking away and I just took the Rhubarb Crisp (listed above) out of the oven and I signed on here and noticed you had a blog about your rhubarb-- how ironic! I have to admit it smells FANTASTIC! I made it for my aunt and uncles Anniversary dinner I am hosting tomorrow evening where I will be serving Coq au vin, garlic mashed potatoes, and of course the crisp for dessert! Hope you enjoy your rhubarb too!!!
Sincerely,
Jeffrey Reed
South Hadley, MA.

[MMC from San Diego]

I love the rhubarb dark green leaves and bright hot pink stems--maybe I only know the "common sour variety," but in my view it is better to look at than to eat!

[Jan Erickson]

Hi Martha, The beautiful rhubarb in your garden looks fantastic. It reminds me of the rhubarb my dad used to grow in our victory garden during WWII. It looked similar to yours with the huge green leaves. It was planted all along one side of our garage. My mom used to make the most delicious rhubarb pie and always included an egg in the filling. I've never tasted anything like it since. I'm going to check the 84 entries about rhubarb on your site and make something delicious out of the very small amount I have growing in my own little patch. Thanks so much for bringing back those wonderful memories through your fantastic blog. Jan

[Creole Wisdom]

I adore rhubarb! My mother grew it in our garden growing up in MN, and we used it for all sorts of goodies. What a great treat it was, especially for dessert on summer evenings.

Creole Wisdom

[Pamela Regentin]

Hi Martha,

I bake for a small town cafe and from-scratch pies are my specialty. This spring I cleaned out my rhubarb patch making pies and couldn't make enough to keep the customers happy. People LOVE rhubarb pie! Maybe it's because the season is so short that they snap them up when the rhubarb pies are in the case. Rhubarb with raspberries and strawberries was the favorite. -Pam

[Isle Dance]

I grew up on rhubarb pie - YUM! - and am regulary shocked to discover so many whom did not. :o)

[Hardboiledegg]

As a child growing up in Miami the mother of a good friend would prepare strawberry rhubarb pie. I suppose this is a popular New England dish perhaps not--- however, --- this family was from Massachusetts originally and tea drinkers as I recall. ( the tea cups from the china services that woman owned were another memory) I digress.
It had a thick sugary red filling to hold the rhubarb and strawberries in the crust. It was red really red If I was ever offered a piece I must have declined as I have no recollection of this experience of a flavor profile -- plus back in those days, this was a dessert I suppose for a Sunday dinner and that involved company -- and this was not a treat to spend so much time preparing to offer a slice to a child who from the look of things wasn't wanting for food. In any event over the years PHC sings of Rhubarb pie a supporter of this under utilized food or did you say it was a vegetable??

[Kathy]

Hi, Martha,
Your rhubarb is certainly thriving! It reminds me of the root clumps my great-grandparents planted long ago, so delicious in those pies, crisps, jams, and chutneys. Thanks for the photos and the recipes!
Kathy

[suemare]

These photos have made me want a cobbler soooo bad! :~) I'll have to get right on that.

[Susan]

Dear Martha,
I grew up with huge rhubarb patch and loved dipping a stalk in some sugar my Mum would put on a saucer for me. The cats would hide amongst the leaves to keep cool in the hot summer.
I have my own rhubarb patch now with several different varieties included. It is utilized to the fullest each year to make pies, jams, crisps and chutneys but my favourite is stewed rhubarb with custard.
More people should re-discover this humble food and I hope your endorsement of its virtues will help the popularity of this wonderful, versatile food that we can grow easily in our own backyards.
Enjoy your day!
Susan

[Cherry Menlove]

I love cooking with rhubarb and have my own recipes that I always seem to stick to, it's a great deal of fun. The picture you've posted of the rhubarb in jars is one of my all time faves!

Cherry Menlove

[nhnursery]

Rhubarb is so easy to grow and cook with that I'm surprised more gardeners don't give it a fair shake. My mother used to make the best rhubarb crsip.

[Kim Wylie]

Mmm...I loooove rhubarb! My favorite has to be individual strawberry-rhubarb pies (because otherwise I would just make a full-sized one my own individual pie!). Thanks for sharing these recipes. I can't wait to try them this summer!

[maurdel]

I would swear that the red rhubarb pictured was some red chard (which I adore). If the leaves are poisonous it would be dangerous to keep the stuff in my fridge.
I don't usually see rhubarb with leaves at the store but obviously they must be related.

[Paula M. :)]

Martha,
LOVE your gardening blogs. I remember calling your old Westport office about what variety you grew at your home and you said Valentine! Where can you get that variety? Can you provide a link?
When my grandmother passed away, I grabbed roots from her rhubarb..the ole green variety. I have divided it successfully in the garden. I remember dipping the stalks in sugar and loving the sourness of the rhubarb when I visited her. Fond memories.
There is a great craftsman in MA who makes birdbaths out of the leaves! Quite impressive!
Thanks for sharing....your blog is the best!
Paula :)

[Angie D]

Oh my gosh, I had forgotten about that old rhubarb. My Mom had a plant when I was a child. She always used it in a pie. And the favorite part of the pie was the huge sugar crystal that would form at the bottom of the pie (I believed Mom used way too much sugar). But it was always a special treat to find that hunk of sugar.

[Martha Stewart]

The red "rhubarb" that was previously pictured is indeed red chard. There was an error in posting that photo and at least one user caught the mistake which has been corrected.

[Greg]

At the farmers' market in Dupont Circle, Washington, D.C., the rhubarb has been out for some time, and I've been buying it up in heaps, freezing it or using it right away.

From your baking book, I used the cornmeal crust and tweaked the filling a bit to make a strawberry-rhubarb galette. It was divine and in fact was a regular breakfast treat throughout the week.

I'll also probably make the rhubarb pie from your (sadly) out-of-print book on pies and tarts (I believe from the '80s). It was a big hit last year, and the orange flavor popped out the rhubarb that much more.

Then, of course, there's the homemade vanilla pudding with stewed rhubarb served on top. Divine - and I usually hate pudding.

All rhubarb, all the time!

[Jeanne]

I don't eat rhubarb but i make it with strawberries into a pie. I just wish I knew why mine gets so seedy.

[Jeanne]

Hi Martha,
Just put a comment up, forgot to tell u how nice it is to have you as my homepage. I love everything, we have horses too. Keep us the great blog. I read it everyday. And why do I get seeds on my rhubarb? It is because I have the green and the stems are to ripe (they are really wide and thick)
Thanks,
Jeanne

[Trish]

I remember our little rhubarb patch behind the barn that was there for years. We'd give it to our neighbor across the street who wanted it for pies but I wouldn't eat them. There's just something about the consistency of rhubarb...but maybe I should give it a try. All of your recipes above look good and so do your plants. Trish

[Lori Stewart]

Hmmmm. . .they look delicious and bring back memories. When I was 4 years old, I used to steal our neighbor's rhubarb out of her garden. Her gardener always caught me in the act of eating it. He was forever chasing out of the rhubarb.

[Lizzy]

My grandma had a patch of rhubarb that grew under her laundry-drying line (she didn't own-or believe in!-a dryer). We'd drive from Seattle to Walla Walla to visit her. I love rhubarb!

[Barbara]

I just love Rhubarb! We had a plant at our last house and now I'm kicking myself for not dividing it and taking some with me. I've asked everyone I know to keep me in mind if they hear of anyone dividing rhubarb.

[Denise Richards]

I'm looking out at my patch of rhubarb now and it looks just like yours. I'm also trying a new recipe for spinach salad with a rhubarb dressing, can't wait to try it. We love rhubarb and trying new ways to use it. I'm trying to find lower fat ways now. Keep up the awesome work Martha. Love to watch you here in Helena, Montana.