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You left out an obvious use; it is also a verb!
I love rhubarb! Thanks for reviewing these publications. We have 2 baby patches of rhubarb that were just planted last year. Luckily we have good friends who are keeping us supplied until ours is mature enough to be picked.
Does anyone else remember having sword fights with stalks of rhubarb as a kid?
My children liked to pick it fresh and eat it with a little sugar sprinkled on top. They taught the neighbor kids this too. They all thought it was great.
I use and like rhubarb from my mom’s patch, it seems like it is sweeter and not as corrosive as others I have used. I need to look at a couple of these books. There are several varieties and the one the homesteaders had was mostly the green kind. It was used to make a spring tonic that was taken on a regular basis through the winter. I have tried it at several old homesteads where it has run wild for years. I’m not sure there is enough sugar to make it palatable.
If you have a concern about cooking rhubarb and adding sugar, you can use Monk Fruit sweetener which is diabetic-friendly. It is sold at Costco, among other places.
Rhubarb in Texas? How did you get it to grow and keep it coming back year after year in the heat?
Thanks
I wish we were having the “invincibleness” of the rhubarb. About 3 years ago, it was flourishing, and all of a sudden, it died, right when we were ready for harvest. Now, it’s struggling to come back slowly.
This didn’t happen in our garden only, but in several gardens, separated by miles.
We like to make “rhubarb-aid,” juicing the raw stalks, sweetening with some honey and stevia, and freezing the juice. We also dehydrate the stalks and powder them for a “lemon” substitute. And, store the dried chunks for re-constituting.
A plain old rhubarb pie – with enough sugar and a little butter, and a homemade crust – is excellent! Not to be passed up when you can get it.
Ha!! I transplanted my rhubarb yesterday. Darned chickens wouldn’t leave it alone, kept eating all the leaves!