Ah, rhubarb. That tart, crimson stalk that graces pies, crumbles, and jams with its unique flavor. But before the culinary delights, there's the plant itself, a fascinating perennial that deserves its own moment in the spotlight. This isn't just a recipe round-up; it's a visual journey, a photographic exploration of the Rheum rhabarbarum, better known as the rhubarb plant.
So, grab your gardening gloves (or just your curiosity) and let's dive into the world of rhubarb, one picture at a time. We'll explore everything from the initial shoots emerging from the soil to the majestic, often overlooked, leaves and the eventual harvest. Prepare to be visually delighted, and perhaps, inspired to start your own rhubarb patch.
The journey of a rhubarb plant is a lesson in patience and perseverance. It starts with a crown, a dormant bud nestled underground. In early spring, spurred by warming temperatures, these crowns awaken, sending forth the first, tightly rolled stalks. These early shoots are a vibrant red, the color deepening as they mature. They're the promise of rhubarb pie, a signal that summer is on its way.
As the stalks grow, the leaves begin to unfurl. These massive, almost prehistoric-looking leaves are the plant's powerhouses, converting sunlight into energy. While the stalks are the culinary stars, the leaves contain high levels of oxalic acid and are NOT edible. Avoid adding them to your salad. The plant can get quite tall, up to three feet in height. Over time, if left unharvested, a rhubarb plant may produce flowers in the form of a flowering stalk which resembles a tall green arrow.
Throughout the growing season, the plant continues to develop. Established plants can be harvested for several weeks. Regular harvesting actually encourages continued growth. The key is to pick the stalks at the base, with a gentle twist and pull. Avoid cutting the stalks, as this can leave behind stubs that are susceptible to rot. Don't worry, you don't need a picture for that. That's just good gardening sense.
While all rhubarb plants share the same basic characteristics, there's a surprising amount of variation in the color and size of the stalks. Some varieties are a deep crimson, others are more of a rosy pink, and still others can be a pale green. This variation doesn't just affect the aesthetics; it can also influence the flavor. The richer the color, the more intense the flavor.
The size of the stalks also varies. Some varieties produce thick, robust stalks, ideal for making pies and crumbles. Others produce thinner, more delicate stalks, which are perfect for jams and sauces. When choosing a rhubarb variety, consider your culinary preferences and the climate in your area. Most varieties do best in cooler climates, but with proper care, rhubarb can thrive in a variety of conditions.
Choosing the right variety can also affect harvesting. Some varieties are ready to harvest sooner than others. Some are able to be harvested later into the season. Knowing the variety that you have will allow you to make sure you get your harvest on time and for as long as possible.
Growing rhubarb is not particularly difficult, but a little care goes a long way. The plant prefers full sun (at least six hours of direct sunlight per day) and well-drained soil. It also appreciates regular watering, especially during dry spells. So, put down that phone and get to work. Don't worry, there is time for taking pictures later.
Mulching around the base of the plant with compost or other organic matter can help to retain moisture, suppress weeds, and provide nutrients. Fertilize your rhubarb plants in the spring. They can benefit from an annual feeding of a balanced fertilizer. Avoid over-fertilizing, as this can lead to excessive leaf growth at the expense of stalk production.
One important aspect of rhubarb care is pest and disease control. While rhubarb is relatively resistant to most pests, it can be susceptible to a few, such as crown rot and rhubarb curculio. Inspect your plants regularly for any signs of trouble, and take action promptly if you notice anything amiss. Generally speaking, it's important to plant rhubarb in an open space and ensure good air circulation.
Harvesting rhubarb is the culmination of all your hard work. The best time to harvest is when the stalks are a good size and the leaves are fully developed. This usually happens in late spring or early summer, but the timing can vary depending on the variety and your location. It is typically done over the course of several weeks.
To harvest rhubarb, grasp the stalk firmly at the base and gently twist and pull. Avoid cutting the stalks, as this can leave stubs that are susceptible to rot. Remove the leaves immediately after harvesting; remember, they are not edible. You will be glad you have some pictures on hand so you can get a head start on some of the other recipes.
After harvesting, rhubarb can be stored in the refrigerator for several days or frozen for longer-term storage. Rhubarb freezes well. It's a versatile ingredient that can be used in a wide variety of recipes, from pies and crumbles to jams and sauces. And now that you have some beautiful pictures, you can start thinking about all the possibilities. Just imagine those stalks in a pie. Yum!
The best time to harvest rhubarb is in late spring or early summer, when the stalks are a good size (at least 12 inches long) and the leaves are fully developed. However, harvest timing can vary. Some varieties may mature earlier than others, and the climate will also play a role. Don't overharvest young plants.
No, the leaves of a rhubarb plant are not edible. They contain high levels of oxalic acid, which can be toxic if ingested. Always remove and discard the leaves before using the stalks. They can be composted.
Freshly harvested rhubarb can be stored in the refrigerator for several days. Simply trim the leaves (as previously mentioned) and store the stalks in a plastic bag in the crisper drawer. For longer-term storage, rhubarb can be frozen. Simply chop the stalks and freeze them in a freezer bag or container.