Harvest and use

Harvesting rhubarb |

When can I harvest? : Before harvesting your first harvest, you will have to wait. The year after planting, you will be able to harvest only a few stems. Usually, in the third year, the harvests will be more abundant. When the leaves are at their full length, you can take the stems. Harvest about 2/3 of the stems to allow the plant to regenerate. So you could even have a second harvest in the fall. On the other hand, the taste will possibly be more bitter.

Should we cut or pull out the stems? :
Rhubarb should be pulled out and not cut as this does not encourage the regrowth of new stems.

Here are two techniques that make it easier to remove the stems:

Either by gripping the base of the stem and pulling sharply sideways on the stem.
Always grip the base of the rod but this time we turn 1/4 turn while pulling on the rod.

Rhubarb harvest by Hélène Laurendeau

Harvesting rhubarb by Marthe Laverdière

Storing rhubarb |

Preservation in water: Once cut the stems can be preserved by filling a glass jar halfway with water and placing the rhubarb stems, base down, in the water . Cover with a plastic bag and refrigerate until ready to use. Rhubarb preserved in this way is intended to be used within a few days. If you don't have room to store the stalks upright, you can also keep the rhubarb stalks wrapped loosely in a plastic bag.

Preserving in aluminum foil: Arrange the rhubarb stalks on a large piece of aluminum foil. Wrap the foil around the rhubarb stalks loosely but snugly, gently squeezing the ends (you don't want it to be airtight) and place in the refrigerator until needed. Rhubarb should be kept like this for at least a month, sometimes more.

Store in the freezer: Rinse the rhubarb stalks with water and dry. Cut the washed rhubarb into 2cm pieces and arrange in a single layer on a baking sheet; freeze until solid, about 3 to 4 hours. Transfer the frozen rhubarb pieces to resealable plastic freezer bags and store in the freezer for up to a year, or up to three years if vacuum-packed.

Use of rhubarb in cooking |

It is the Anglo-Saxons who know best how to exploit its taste treasures: jam, chutney, compote, tart, soufflé, not to mention the savory version, with fatty meats to which it brings a welcome acidity. Rhubarb can be baked, pan-fried, simmered, poached or pureed. It can also be made into a very tangy juice, delicious in cocktails. Take a look at the flavor pairings with rhubarb.

rhubarb juice can very well replace lemon juice in recipes such as for making mayonnaise or vinaigrette or a cake . It is most often seen in jam, compote, pie or in rhubarb butter, but it can also be used in other types of desserts, and even in savory dishes, such as salads.

Culinary qualities of rhubarb: Color and juice of red cultivars |

Crop Diversification Center South analyzed eight cultivars for their culinary qualities. In terms of moisture content, all registered varieties have a moisture content between 92.2 and 94 percent. The pH, or measure of acidity, ranges from a low 4.87 for Cherry Red to a high of 3.94 for Valentine. Sucrose readings average nearly 5 percent across all varieties.

Juice content and red color intensity varied more. The following table lists the varieties with a red color from most intense to least intense and the corresponding juice yield.

Variety from most intense to least intense	Juice yield %
Valentine	76.6
Cherry Red	79.4
Early Sunrise	82.6
Cherry Wine	79.7
Mcdonald	77.7
Canada Red	79.7
German Wine	82.5
Strawberry	81.2

Source: Agdex, August 2002

Looking for rhubarb recipes? |

Visit the rhubarb recipes section. You will find both sweet and savory recipes as well as how to replace lemon with rhubarb. Compotes, juices, cocktails, drinks, wines, tarts, crisps, sorbets, sweets, dessert, smoothies, poached, braised, side dishes, stuffings, ice creams, sauces, curries, savory tarts, kimchis, ketchups, vinaigrettes, salsas, chutneys, marinades , salads, hot and cold soups.