Rhubarb (is actually a perennial vegetable), or pieplant, was widely regarded as a fine spring tonic to aid the blood and the digestive system. Cooked and stewed rhubarb was called “spring fruit” in early cookbooks.
The usual way to harvest rhubarb, is to grab the stem, near the ground and pull. Cutting the stalks off will do no harm, and will encourage more growth regardless. Always leave a few stalks to keep your plant healthy. It is always recommended to only harvest 25% of a perennial on any given year to ensure future harvests. After discarding the leaves and cutting the bottom of the stem off, give them rinse in cool/cold water. Because I don't care for all the "strings" in my cake, I peel the stalks before cutting them into smaller pieces. For jams or for stewed rhubarb, I don't bother to peel the stalks.
Caring for your plant: As flower stalks appear on the growing rhubarb, remove them right away so they don't rob the plant of nutrients. Make sure you water the plants during dry weather; rhubarb doesn't tolerate drought. Mulch generously with a heavy layer of straw and cow manure to provide nutrients for the plant, retain moisture, and discourage weeds.
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| Rhubarb ~ 19 June 2020 Ready to harvest! |
