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Rhubarb

This is a discussion on Rhubarb within the Garden, Canning, Long Term Food Storage forums, part of the Survival Food Procurement category; What can anyone tell me about rhubarb? Care, harvesting, preserving, and using. We just moved into a new house that has three large plants growing ...

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Thread: Rhubarb

  1. #1
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    Rhubarb

    What can anyone tell me about rhubarb? Care, harvesting, preserving, and using. We just moved into a new house that has three large plants growing on the edge of the garden area.

    Thanks

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    The leaves are poisonous.
    It's easy to care for. Mulch out the weeds. Fertilize yearly. Pinch out the seed pods as they appear. Lots of recipes on the web for use. It makes an excellent wine!

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    depends on where you live, they need good watering for summer, mulching is always good to help retain moisture.
    Rather than rattle on, here's a good site: Rhubarb: Planting, Growing, and Harvesting Rhubarb Plants
    Once it's established, it seems you'd have to go out of your way to kill it. OH, leaves are poisonous, don eat!
    The stalks are great for jelly jam, rhubarb and strawberry pies. Needs lots of sugar.
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  5. #4
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    Strawberry rhubarb jam is delicious!
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    The last generation around here had Rhubarb in every garden. Current one thinks all food comes from the store.
    Rhubarb is made into a lot of things to eat.
    This brings another question I have had about a lot of things. Who after someone eat the whole plant and got sick, said ok lets try again only this time with out the leaves.
    Last edited by Smitty901; 06-07-2014 at 05:49 PM.
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    Cut the stalks about an inch from the bottom. Don't cut all of the stalks at once - they need three to four leaves to keep going. Freezes well.

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    Smitty, there are ways to test foods without killing yourself.

    The best way is to place the part of the plant, animal or what have you, between your cheek and gums. If it tastes soapy spit it out and rinse with good drinking water and lemon juice (or anything mildly acidic). If it tastes metallic spit it out and rinse with water and charcoal and then again with water. If it is bitter spit it out and rinse with water. If it make the area numb spit it out but remember that plant - it is a topical analgesic but not to be taken internally or administered in IV or IM.

    If it tastes acidic or sweet the it is likely ok. Take a small amount and and chew it letting it rest in your mouth. If the taste doesn't change then swallow a small amount and wait for two hours. If you are ok then it is likely OK to consume. If it tastes bland or starchy it is likely to be OK. Do the same in-mouth test and the swallow test if the taste doesn't change for the worse. Note: starches may change to a sweet taste in your mouth - that is fine.

    Basically anything that doesn't burn, numb, taste metallic, or taste soapy is PROBABLY Ok to ingest. Keep some powdered charcoal handy as it will relieve mild stomach distress from foods that are poisonous. It will absorb metallic poisons and dilute alkaline poisons. If you think the charcoal tastes bad - you're right but it can save your life.

    There are exceptions to this rule but in the wild use it - it might keep you alive. All grasses are edible, most tree sap is edible, most wormes and grubs are edible, and most slugs are wonderful cooked in a pan with rye grass and a little oil. (don't think slugs, think escargot)



    Last edited by PaulS; 06-07-2014 at 07:37 PM.

  9. #8
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    Back on topic Rhubarb cans in a hot water bath well, makes good jams, jellies and preserves. A great pie filling and it is a decent source of vitamin C.




  10. #9
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    Thank you, folks

    That does help a bunch- time to go cut some rhubarb

  11. #10
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    Like others have said, harvest the stalks, and it is just as well to get them before they get TOO large. Medium size works great and it will be evident which are which once one starts to look at them. Cut off the leaf and toss it on the mulch pile. Same with the base of the stem. Use the center part that is sort of celery-looking, except more red.

    Custard pies are AWESOME with rhubarb. Here is a recipe similar to the one my wife uses (don't go stingy on the sugar -- rhubarb is TART):

    Grandma Renelt’s Rhubarb Custard Pie » a farmgirl's dabbles
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