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Red Food Energy: Rhubarb (Rheum x cultorum)

By Gwen Nyhus Stewart

The colour representing vitality, courage, and self-confidence, red is associated with fire, passion, desire, and love. Red is used in colour therapy to treat anaemia, enhance poor circulation, and increase blood pressure. Use red when you feel drained of energy or need to meet the demands of an exacting day. Red is the colour of the vitamin A or beta-carotene foods and the red food pigments, such as Lycopene, are a powerful antioxidant that combats the toxins that trigger some cancers. This colour is thought to maintain a healthy heart, aid memory function, and promote urinary tract health. See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8 Colour Energy, Plants, and Recipes pages 68 – 71 for information about using red in the garden and recipes.)

Rhubarb (Rheum x cultorum)

Rhubarb is the plant name for many different species of Rheum growing wild in the mountains of the Western and North-western provinces of China, the territory of Tibet, and in cultivation in much of North America and Europe. Chinese records, dating back to 2700 B.C. identify the use of rhubarb root for medicinal purposes and it is still used in the practice of Chinese medicine today.

Popular in the cuisines of North America, Britain, Scandinavia, Switzerland, Iran, and Northern Germany, rhubarb is used as a condiment with meats such as pork and lamb to balance the richness of the meat. In North America, rhubarb is often called the “pie plant” because of its common use in making pies. Fresh ginger and orange are natural complements to rhubarb as are strawberries and raspberries that come into season at the same time. Rhubarb is a source of vitamin C, calcium, fiber, and a fair source of vitamin A.

Rhubarb is a perennial and grows best in climates with a long cold period that provides a period of dormancy. Although commonly mistaken for a fruit, rhubarb is a close relative of garden sorrel and is therefore a member of the vegetable family. In 1947, the U.S. Customs Court at Buffalo, NY, ruled it a fruit since that is how it is normally eaten. Stalks grow in a broad spectrum of colours from green to red and in between colours, often pink or speckled. In recent years, red or crimson varieties have been in demand because of their attractiveness. Rhubarb can also be forced for eating weeks before the garden plants are ready. (See instructions below.) Rhubarb rhizomes and the crown persist for many years. Rhubarb is hard to grow in very warm climates and is often grown as an annual.

Rhubarb does not come true from seed and the best method to propagate (starting new plants) plants is by dividing the clumps of plants. Divide the rhubarb, making sure the clump for planting in the garden contains some of the large fleshy root together with some of the underground stem structure and buds from which the leaves arise. You can also purchase crowns from the garden centre.

Choose a site that is sunny or partially shaded with good drainage. Rhubarb is generally trouble-free as long as it is planted in well-drained soil. Wet soil conditions will cause the plant to wilt and the roots to rot. Dig holes 36 in. (90 cm) apart and 36 in. (90 cm) in diameter. Mix removed soil with organic matter and composted manure at a ratio of two parts soil to1 part compost. Sprinkle 1 cup (250 mL) of bonemeal in each hole. Place crowns with buds facing up and spread out roots. Set roots so that the uppermost buds are 2 – 3 in. (5 – 7.5 cm) below the soil surface. Backfill the hole, leaving a 12 in. (30 cm) diameter hole that is 2 in. (5 cm) deep. Press the soil gently around the roots to ensure good contact. Water generously after planting.

After the plants begin growing, apply a thick mulch to discourage weeds and retain moisture. Wait until the second year to begin harvesting stalks and even then, be conservative. Twist and pull the stems when the leaves are fully developed. It takes three years before a newly propagated plant is ready to harvest extensively.

Rhubarb leaves grow from the ground in early spring and can grow up to 1 ft. (30 cm) or more in width and 3 ft. (90 cm) in height. Large seed stalks arise to a height of 3 – 4 ft. (90 – 120 cm) and gardeners usually cut these stalks out, as the seed production is believed to interfere with the best growth of leaf stalks. In early spring, pull back mulch and fertilize rhubarb by spreading 2 in. (2.5 cm) of compost.

Forcing is growing plants outside the normal season by artificial means. Forced rhubarb is delicious; the stalks are more tender and sweeter. All you need is a container (garbage can, box, large pot, bucket, etc.) that will exclude light. Place it over the rhubarb as soon as it begins to show signs of growth. The lack of light and the heating effect of the container will rapidly bring on the rhubarb, ready for eating in about four weeks When the rhubarb is picked (or it outgrows the covering), remove the covering, and leave the rhubarb to recover for next year.

Only the fleshy leaf stalks of the rhubarb are edible. Rhubarb leaves are poisonous. They contain high levels of oxalic crystals that can cause serious problems if eaten. The crystals can cause the tongue and throat to swell, preventing breathing, and eaten in large enough amounts can cause serious illness, or even death.

Rhubarb can be grown as an ornamental and the tall stalks of flowers are impressive. The plants do not become poisonous after flowering starts. The leaves can be composted with no danger as the oxalic acid is decomposed and pH balanced quickly. In the garden, rhubarb is a good companion to all Brassica and columbine (Aquilegia). Rhubarb leaves may be boiled in water, made into a spray, and used on roses against greenfly and black spot. If you tear up the leaves, wear disposable gloves. Wash your hands with soap and water when you are done.

Rhubarb can be stewed, steamed, baked, or poached. It is used in puddings, crisps, sauces, cakes, cookies, preserves, chutneys, jams, jellies, served with pork and lamb, oily fish like mackerel, deep-fried cheese, and made into wine. Rhubarb flavour is enhanced with grated orange rind and spices such as nutmeg, cloves, ginger, or cinnamon when cooking. In Middle Eastern cooking, rhubarb is sometimes used to add tartness to meat and vegetable dishes such as ground lamb and stuffed grape leaves. Rhubarb is also used as a digestive aid.

How to Buy

When buying rhubarb, look for crisp, medium-sized stalks that are brightly hued. The leaves should be fresh looking and blemish free. Avoid stalks that are skinny, overgrown, or wilted. If you are unable to buy fresh rhubarb, frozen is available in the frozen food section of the grocery store. Frozen rhubarb can be used the same as fresh.

How To Store

Fresh rhubarb will last up to three days in the refrigerator. Cooked rhubarb will last four to five days. Frozen rhubarb will last up to one year in the freezer.

Cooking Hints

Ø Trim the leaves and ends from the stalks and remove any brown spots. Wash and dry the stalks, wrap in a damp paper towel or dishtowel, and refrigerate until required.

Ø To cook rhubarb, cut the stalks into 1 in. (2.5 cm) pieces and stew or bake. Rhubarb has very little natural sugar so will need to be sweetened.

Ø When stewing rhubarb, add very little water as rhubarb releases enough liquid to soften the fruit.

Ø Rhubarb cooks very quickly and should not be cooked any longer then necessary.

Ø To freeze rhubarb, prepare by washing, drying, and cutting stalks into 1 in. (2.5 cm) pieces. Spoon pieces into plastic bags or containers and freeze.

Ø If you wish, you can pre-measure the quantities of rhubarb you will require for recipes and freeze in individual containers.

Ø Freeze rhubarb by mixing 4 cups (1 L) of rhubarb with 1 cup (250 mL) of sugar. Spoon into containers or bags and freeze.

Recipes by Carol Turner

Rhubarb Chiffon Pie

2 ½ cups (625 mL) thinly sliced rhubarb

1/2 cup (125 mL) water

1 cup (250 mL) granulated sugar

1-3oz. (85 g) strawberry flavoured gelatin

1 cup (250 mL) whipping cream (or 1 envelope topping)

9 inch (22 cm) pie shell, baked

Combine rhubarb, water, and sugar in saucepan over medium heat. Bring to a boil, stirring often. Cook until rhubarb is tender. Stir in gelatin; chill until syrupy. Beat cream in small bowl until thick; fold into thickened mixture.

Turn into pie shell and chill. Yield: 1 pie.

Rhubarb Chutney

8 cups (2 L) sliced rhubarb

2 cups (500 mL) white vinegar

2 cups (500 mL) granulated sugar

2 cups (500 mL) brown sugar, packed

2 cups (500 mL) golden raisins

2 cups (500 mL) finely chopped onion

1/4 tsp. (1 mL) sea salt

1/2 tsp. (2 mL) ground ginger

1/4 tsp. (1 mL) cayenne pepper

1 tbsp. (15 mL) mustard seed

1 cinnamon stick, broken up

1 tsp. (5 mL) whole cloves

Mix first 9 ingredients in a large heavy pot on medium heat.

Tie mustard seed, cinnamon stick, and cloves in a double layer of cheesecloth. Add to pot. Stir often as it comes to a boil, and sugar dissolves. Simmer, uncovered for about 40 minutes until thickened, stirring occasionally. Discard spice bag. Pour into hot, sterilized jars to within 1/4 in (6 mm.) of top. Seal. Makes three-pint (500 g) jars.

A good, mild spicy flavour. Excellent served with cold meat, as a sandwich spread, or a tier cream cheese with crackers.

Rhubarb Crisp with Bourbon Sauce

Rhubarb Crisp

3/4 cup (175 mL) brown sugar, firmly packed

3/4 cup (175 mL) flour

1/3 cup (75 mL) butter, softened

1 tsp. (5 mL) cinnamon

6 cups diced rhubarb, fresh or frozen

1/3-2/3 cup (75 – 150 mL) white sugar

grated rind of 1 lemon

Bourbon Sauce

3 egg yolks

1/3 cup (75 mL) white sugar

1 cup (250 mL) whipping cream

1/3 cup (75 mL) milk

1/4 cup (50 mL) bourbon

pinch of sea salt

To make the crisp:

Combine first four ingredients until crumbly. In a 2 qt. (2.5 L) casserole combine rhubarb, sugar, and lemon rind. Cover with first mixture. Bake 1 hour at 35O° F (175° C). Serves 8.

To make the sauce:

In top of a double boiler beat yolks and sugar until light and lemon coloured. Whisk in cream and milk. Cook over hot water (not boiling) until mixture coats a spoon. Stir in bourbon and salt. Cook 5 minutes. Serve warm. Makes 2 cups (500 mL).

Rum or brandy can be substituted for bourbon.

Rhubarb Ketchup

6 cups (1.5 L) diced rhubarb

4 cups (1 L) chopped onion

11/2 (375 mL) cups diced celery

28 oz. (796 mL) canned tomatoes, drained & mashed

3 cups (750 mL) granulated sugar

2 cups (500 mL) white vinegar

2 tsp. (10 mL) ground cinnamon

1 tsp. (5 mL) ground cloves

1 tsp. (5 mL) sea salt

1 tsp. (5 mL) pepper

1 tsp. (5 mL) mixed pickling spices, tied in double layer of cheesecloth

Measure all ingredients into large saucepan. Bring to a boil over medium heat Simmer, uncovered, about 35 minutes, stirring often, until vegetables are cooked and mixture is thickened. Discard spice bag. May be left as is or put through food mill or sieve to make smooth and remove seeds. Reheat to boiling. Pour into hot sterilized jars to within 1/4 in. (6 cm.) of top. Seal. Makes 3 ½ pints.

Note: Peeled, cubed, and cooked tomatoes may be used, about 21/2 lbs. (1 kg).

Rhubarb Marmalade

2 lbs. (1 kg) rhubarb, cut up

2 lbs. (1 kg) granulated sugar

11/2 oranges

Put rhubarb and sugar into large pot. Remove a very thin layer of orange peel with no white pith on it. Remove and discard white pith from peeled oranges. Slice peel in very thin strips. Cut strips short. Cut oranges into small pieces; add peel and pulp to pot. Stir and bring to a boil over medium-high heat. Boil uncovered, stirring occasionally for about 30 minutes. Cool a small spoonful on a chilled saucer to see if it gels. Fill hot sterilized jars to within 1/4 in. (6 mm.) of top. Seal. Makes five half-pints.

Good taste and texture. Orange flavour comes through.

Carol Turner is a consultant in medical laboratory quality management who started collecting rhubarb recipes a number of years ago. The rhubarb patch in her backyard was so extensive that her friends were sick of receiving rhubarb! In an effort to find ways of creating uses for the rhubarb, she started asking friends what recipes they knew of and gradually collected an extensive bank covering crumbles, pies, chutneys, relishes, cakes, etc. Enjoy the recipes.

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