Rhubarb, when do I pick it and what do I do with it?

Got Rhubarb? Lucky you. Rhubarb is used in Chinese medicine and is thought by some to have cancer-inhibiting qualities. Plus, it’s super tasty in desserts..

Rhubarb stalks are ready to harvest from early spring through mid summer as soon as the leaves are full. The stalks will be anywhere from light green to bright red in color, and should be thick enough so they don’t bend like rubber.

To harvest, grasp the stalk by the bottom and wiggle it, just a little bit.  Wiggle a lot if you want to count it for today’s workout.

Do not eat the leaves, they are toxic. So toxic, in fact, that if I touch them without gloves I get a weird skin  tightening sensation, though it doesn’t bother the kids at all. They are tough as nails.

I rinse, dry then dice the stalks right away and then lay them out on a tray in the freezer. Once frozen, I dump them all into a ziploc where they will be ready to add (frozen is fine!) to any tasty recipe (like this one for my locally famous Rhubarb Crisp).

• Category: Kermit
• Tag: harvest, rhubarb