The rhubarb is thriving in my garden -- come take a look!
Rhubarb is native to Northern Asia and, like many other plants, it was originally valued as a popular remedy for a wide range of ailments. Its flavor wasn't appreciated until the 19th century, after it was introduced to Europe. When it was discovered that the tartness of rhubarb was greatly improved with the addition of sugar, bakers began using the fleshy stalks in their creations. Rhubarb was soon dubbed the "pie plant."
Botanically, rhubarb is a perennial vegetable, generally eaten like a fruit. It's very easy to grow and thrives in colder climates. It's best to plant root clumps, known as root divisions, because plants from seed take much longer to establish themselves. Be sure to choose a permanent location for your rhubarb because the plants will continue to grow for 20 or more years in the same place. Also, for the best flavor, be certain that you're planting a sweet, red variety. One of my favorites is called "New Valentine." It has dark-red stalks that are tender, flavorful, and attractive -- a far cry from the common sour, green variety that many people are familiar with. Rhubarb is versatile and well-suited to pies, crisps, jams, and chutneys. But it's important to know: Never eat the leaves -- they're poisonous!
Check out some of these wonderful rhubarb recipes at marthastewart.com
Hi Martha!!
I spoke with you on your radio program a while ago and asked you how to clean my silpats...remember me? Well I am still baking away and I just took the Rhubarb Crisp (listed above) out of the oven and I signed on here and noticed you had a blog about your rhubarb-- how ironic! I have to admit it smells FANTASTIC! I made it for my aunt and uncles Anniversary dinner I am hosting tomorrow evening where I will be serving Coq au vin, garlic mashed potatoes, and of course the crisp for dessert! Hope you enjoy your rhubarb too!!!
Sincerely,
Jeffrey Reed
South Hadley, MA.
Posted by: Jeffrey | June 8th, 2008 at 11:22 pm
I love the rhubarb dark green leaves and bright hot pink stems--maybe I only know the "common sour variety," but in my view it is better to look at than to eat!
Posted by: MMC from San Diego | June 8th, 2008 at 11:39 pm
Hi Martha, The beautiful rhubarb in your garden looks fantastic. It reminds me of the rhubarb my dad used to grow in our victory garden during WWII. It looked similar to yours with the huge green leaves. It was planted all along one side of our garage. My mom used to make the most delicious rhubarb pie and always included an egg in the filling. I've never tasted anything like it since. I'm going to check the 84 entries about rhubarb on your site and make something delicious out of the very small amount I have growing in my own little patch. Thanks so much for bringing back those wonderful memories through your fantastic blog. Jan
Posted by: Jan Erickson | June 8th, 2008 at 11:50 pm
I adore rhubarb! My mother grew it in our garden growing up in MN, and we used it for all sorts of goodies. What a great treat it was, especially for dessert on summer evenings.
Creole Wisdom
Posted by: Creole Wisdom | June 9th, 2008 at 12:59 am
Hi Martha,
I bake for a small town cafe and from-scratch pies are my specialty. This spring I cleaned out my rhubarb patch making pies and couldn't make enough to keep the customers happy. People LOVE rhubarb pie! Maybe it's because the season is so short that they snap them up when the rhubarb pies are in the case. Rhubarb with raspberries and strawberries was the favorite. -Pam
Posted by: Pamela Regentin | June 9th, 2008 at 1:28 am
I grew up on rhubarb pie - YUM! - and am regulary shocked to discover so many whom did not.
)
Posted by: Isle Dance | June 9th, 2008 at 3:10 am
As a child growing up in Miami the mother of a good friend would prepare strawberry rhubarb pie. I suppose this is a popular New England dish perhaps not--- however, --- this family was from Massachusetts originally and tea drinkers as I recall. ( the tea cups from the china services that woman owned were another memory) I digress.
It had a thick sugary red filling to hold the rhubarb and strawberries in the crust. It was red really red If I was ever offered a piece I must have declined as I have no recollection of this experience of a flavor profile -- plus back in those days, this was a dessert I suppose for a Sunday dinner and that involved company -- and this was not a treat to spend so much time preparing to offer a slice to a child who from the look of things wasn't wanting for food. In any event over the years PHC sings of Rhubarb pie a supporter of this under utilized food or did you say it was a vegetable??
Posted by: Hardboiledegg | June 9th, 2008 at 5:36 am
Hi, Martha,
Your rhubarb is certainly thriving! It reminds me of the root clumps my great-grandparents planted long ago, so delicious in those pies, crisps, jams, and chutneys. Thanks for the photos and the recipes!
Kathy
Posted by: Kathy | June 9th, 2008 at 5:47 am
These photos have made me want a cobbler soooo bad! :~) I'll have to get right on that.
Posted by: suemare | June 9th, 2008 at 5:57 am
Dear Martha,
I grew up with huge rhubarb patch and loved dipping a stalk in some sugar my Mum would put on a saucer for me. The cats would hide amongst the leaves to keep cool in the hot summer.
I have my own rhubarb patch now with several different varieties included. It is utilized to the fullest each year to make pies, jams, crisps and chutneys but my favourite is stewed rhubarb with custard.
More people should re-discover this humble food and I hope your endorsement of its virtues will help the popularity of this wonderful, versatile food that we can grow easily in our own backyards.
Enjoy your day!
Susan
Posted by: Susan | June 9th, 2008 at 8:10 am
I love cooking with rhubarb and have my own recipes that I always seem to stick to, it's a great deal of fun. The picture you've posted of the rhubarb in jars is one of my all time faves!
Cherry Menlove
Posted by: Cherry Menlove | June 9th, 2008 at 8:58 am
Rhubarb is so easy to grow and cook with that I'm surprised more gardeners don't give it a fair shake. My mother used to make the best rhubarb crsip.
Posted by: nhnursery | June 9th, 2008 at 9:36 am
Mmm...I loooove rhubarb! My favorite has to be individual strawberry-rhubarb pies (because otherwise I would just make a full-sized one my own individual pie!). Thanks for sharing these recipes. I can't wait to try them this summer!
Posted by: Kim Wylie | June 9th, 2008 at 11:14 am
I would swear that the red rhubarb pictured was some red chard (which I adore). If the leaves are poisonous it would be dangerous to keep the stuff in my fridge.
I don't usually see rhubarb with leaves at the store but obviously they must be related.
Posted by: maurdel | June 9th, 2008 at 11:56 am
Martha,
LOVE your gardening blogs. I remember calling your old Westport office about what variety you grew at your home and you said Valentine! Where can you get that variety? Can you provide a link?
When my grandmother passed away, I grabbed roots from her rhubarb..the ole green variety. I have divided it successfully in the garden. I remember dipping the stalks in sugar and loving the sourness of the rhubarb when I visited her. Fond memories.
There is a great craftsman in MA who makes birdbaths out of the leaves! Quite impressive!
Thanks for sharing....your blog is the best!
Paula
Posted by: Paula M. :) | June 9th, 2008 at 2:10 pm
Oh my gosh, I had forgotten about that old rhubarb. My Mom had a plant when I was a child. She always used it in a pie. And the favorite part of the pie was the huge sugar crystal that would form at the bottom of the pie (I believed Mom used way too much sugar). But it was always a special treat to find that hunk of sugar.
Posted by: Angie D | June 9th, 2008 at 2:11 pm
The red "rhubarb" that was previously pictured is indeed red chard. There was an error in posting that photo and at least one user caught the mistake which has been corrected.
Posted by: Martha Stewart | June 9th, 2008 at 3:46 pm
At the farmers' market in Dupont Circle, Washington, D.C., the rhubarb has been out for some time, and I've been buying it up in heaps, freezing it or using it right away.
From your baking book, I used the cornmeal crust and tweaked the filling a bit to make a strawberry-rhubarb galette. It was divine and in fact was a regular breakfast treat throughout the week.
I'll also probably make the rhubarb pie from your (sadly) out-of-print book on pies and tarts (I believe from the '80s). It was a big hit last year, and the orange flavor popped out the rhubarb that much more.
Then, of course, there's the homemade vanilla pudding with stewed rhubarb served on top. Divine - and I usually hate pudding.
All rhubarb, all the time!
Posted by: Greg | June 9th, 2008 at 4:10 pm
I don't eat rhubarb but i make it with strawberries into a pie. I just wish I knew why mine gets so seedy.
Posted by: Jeanne | June 9th, 2008 at 4:20 pm
Hi Martha,
Just put a comment up, forgot to tell u how nice it is to have you as my homepage. I love everything, we have horses too. Keep us the great blog. I read it everyday. And why do I get seeds on my rhubarb? It is because I have the green and the stems are to ripe (they are really wide and thick)
Thanks,
Jeanne
Posted by: Jeanne | June 9th, 2008 at 4:24 pm
I remember our little rhubarb patch behind the barn that was there for years. We'd give it to our neighbor across the street who wanted it for pies but I wouldn't eat them. There's just something about the consistency of rhubarb...but maybe I should give it a try. All of your recipes above look good and so do your plants. Trish
Posted by: Trish | June 9th, 2008 at 4:29 pm
Hmmmm. . .they look delicious and bring back memories. When I was 4 years old, I used to steal our neighbor's rhubarb out of her garden. Her gardener always caught me in the act of eating it. He was forever chasing out of the rhubarb.
Posted by: Lori Stewart | June 9th, 2008 at 5:43 pm
My grandma had a patch of rhubarb that grew under her laundry-drying line (she didn't own-or believe in!-a dryer). We'd drive from Seattle to Walla Walla to visit her. I love rhubarb!
Posted by: Lizzy | June 9th, 2008 at 5:57 pm
I just love Rhubarb! We had a plant at our last house and now I'm kicking myself for not dividing it and taking some with me. I've asked everyone I know to keep me in mind if they hear of anyone dividing rhubarb.
Posted by: Barbara | June 9th, 2008 at 6:33 pm
I'm looking out at my patch of rhubarb now and it looks just like yours. I'm also trying a new recipe for spinach salad with a rhubarb dressing, can't wait to try it. We love rhubarb and trying new ways to use it. I'm trying to find lower fat ways now. Keep up the awesome work Martha. Love to watch you here in Helena, Montana.
Posted by: Denise Richards | June 9th, 2008 at 6:36 pm
My family has always made an amazing pineapple-rhubarb pie that no one else eats. And my roommate in college would make a heavenly bar cookie (very similar to lemon bars) with rhubarb and a delicious shortbread crust. What a magnificent vegetable--and your patch is particularly lovely!
Posted by: Wendy | June 9th, 2008 at 8:35 pm
These photos remind me of your beautiful Outdoor Living show.It's format is my favorite of all of your shows.I love the concentration of real life (as opposed to a stage set) and experts on the specific topics.I admit, I miss the "old days format". Thanks for bringing beauty and excellence to your viewers.
Posted by: l roberts | June 10th, 2008 at 12:41 pm
Ah, rhubarb....I remember eating rhubarb from my mom's garden in the summer when I was a little girl. We'd dip the stalk into a little cup of sugar before each bite. Lovely photos, Martha. Thanks for sharing them!
Posted by: O | June 10th, 2008 at 1:44 pm
Just love your graden. I have just planted rhubarb for the first time hope it will come up as lovely as yours. Any tips? I live in the southeast part of A.Z.
Posted by: Joan Dawson | June 10th, 2008 at 1:54 pm
I have had a delivery of garden soil, which I joyfully spread in old beds and created new garden beds, I now have gazillons of weeds make their way to the top of this soil
What to do? beside weeding it is not possibl, I would have to kiss summer goodbye and weed!
Posted by: Barbara Japal | June 10th, 2008 at 2:21 pm
I love to EAT rhubarb. My mother grows it to cook with AND she makes fabulous concrete leaf castings from the huge leaves.
Posted by: suzy | June 10th, 2008 at 10:33 pm
If my family were to ever develop a family crest surely a rhubarb plant would have a symbolic presence on its face. Rhubarb plants grace every entrance to our family's gardens as steadfast guardians, returning faithfully year after year to watch over the paths and walkways carefully constructed between delicate lettuces and complicated cucumber vines. Generous greens served as hearty shade for my brothers and I during the summer months as we fancied pulling out stalks and holding the large leaves over our heads like umbrellas.
The culinary delights inspired by the rhubarb plant were delightful - compotes, pies, crumbles, ice creams, granitas, milk shakes and accoutrement to fresh summer salads. But my siblings and I preferred rhubarb in its simplest state - freshly snapped off the plant and run under the garden hose to wash away the sediment. We would sit under the shade of the walnut tree, peeling the fine red strands from the juicy green stalks and grimacing as the tartness from each bite shocked our taste buds.
I look forward to sharing such simple joys with my children some day, carrying on traditions inspired by nature and its gracious harvests.
Posted by: Vanessa Williams | June 11th, 2008 at 11:24 am
Your rhubarb looks gorgeous! My husband adores rhubarb, but the stuff I find at the market looks pretty pathetic. I'm having a large raised planting area built in my yard. Do you think rhubarb would grow here on the Gulf Coast of Florida?
Posted by: Susan at Sticky,Gooey,Creamy,Chewy | June 11th, 2008 at 1:57 pm
Martha- that rhubarb looks wonderful! When you say cold climate, which zone do you mean? I am in the Bay Area on the coast and even in summer it doesn't get that hot, but on gardening charts I usually can't plant anything that calls for cold climes.
Also, I recently discovered that it is very easy to clean and freeze fresh rhubarb (in season when at it's peak) for use all year. I never could find frozen rhurbarb in the market (and lots of recipes call for it) and now I have my own courtesy of my local farmer's market.
Posted by: Rachel B | June 11th, 2008 at 5:59 pm
As to the rhubarb - my Dad grew beautiful rhubarb in Anchorage for years. I've never seen anything like the vigor of Alaskan rhubarb. It was always the first knob pushing through the snow in the spring - so exciting!
As to the weed issue asked above -the best and most effective weed deterrent I have found is three or more layers of newspaper. I moisten soil well, add a layer of rabbit poo, then the paper, watered well and mulched over. It helps me so much as I try to tame a mountaintop in southern Oregon.
BTW, I miss the old style of your tv shows as well. I have to say, I don't make the time for the studio format like I did the older shows. I have learned so much from you over the years - thank you.
Posted by: Zona Wilson | June 12th, 2008 at 12:46 am
I have never cooked with rhubarb before and certainly no expert but does it not cancel out the nutritional value when adding all that sugar? I understand to be "palate friendly" one has to add lots of sugar. I have nothing against sugar and always finding ways and means to add less sugar to desserts.
Thank you.
giddygastronome.
Nazarina
Posted by: Nazarina Andrychow | June 15th, 2008 at 12:58 pm
Dear Martha,
It's so nice to see rhubarb on your website. Growing up in Wisconsin, we always have an aboundance of rhubarb in our back yards, uniquely, behind our garages. Having a May birthday, the rhubarb was always in season, so instead of asking for my favorite cake, I requested a rhubarb torte. To this day, my mother makes a point to make a torte for me, whether she sees me on my birthday or not. It's a great tradition, and by far my favorite dessert.
Posted by: Benjamin Schultz | June 21st, 2008 at 2:21 pm
Great Rhubarb Martha,
In the cool Pacific Northwest that's one crop I can count on. (As for fresh tomatoes, talk to me in September.)
I just thought I'd share a photo of some of my finest rhubarb, most of which found it's way into crisps, pies and jam. http://tallcloverfarm.com/?p=55
Posted by: Tall Clover | July 7th, 2008 at 5:47 pm
Martha, here in San Antonio we rarely get Rhubarb but a couple of years ago it arrived in our grocery store and I tried your Rhubarb Crisp for an American Sewing Guild breakfast and it was a hit -- Thank you for all you do for us! Pamie G.
Posted by: Pamela Graham | July 8th, 2008 at 9:41 pm
I love rhubarb. I grew up in Minnesota and most gardens had a rhubarb plant or two. I love anything to do with rhubarb, but what I remember most is always taking a fresh stalk and just dipping it in sugar. I loved the sweet and sour taste combined!
Posted by: Jim Schnobrich | July 11th, 2008 at 11:17 am
Many of my rhubarb stalks have stayed green in past years and not changed to red, how can I remedy this?
Thanks!
Posted by: Jodi | July 14th, 2008 at 4:44 pm
Oh Yummmmm!! Ready all the comments on Rhubarb made my gill slits tingle. Every summer I can get home to Alaska, where Rhubarb grows like weeds, I make rhubarb jam for my Mother and daughter. Mom hoards it throughout the winter until I return the next Spring.
I have always loved Rhubarb, as many others we enjoyed it with sugar when the first ones popped up, then boiled with sugar for a pudding delight. My children are all grown now, but I made it a tradition to have Rhubarb/Strawberry pie for Easter dinner. My kids still request it as adults and were very disappointed when I couldn't even find frozen Rhubarb this past Easter, which was too early here in VA.
I am going to look for your Valentine Rhubarb clumps...perhaps I'll have to order them. When do I plant them...Will they be ready the first year?
Thanks for your wonderful recipes. I watch your television show as often as I can.
Posted by: Faith Williams-Terrell | September 4th, 2008 at 12:50 pm
This has nothing to do with rhubarb, but I wanted to know if you could possibly find a recipe from the original Betty Crocker cookbook. I have my Mom's book, however, it's in storage and I would like to make the date bread recipe for Christmas. I believe it was combined with the banana bread recipe with a few alterations. It is truly delicious and I thought surely you would have this cook book in your collections.
Posted by: Mary Chambers | October 18th, 2008 at 10:44 am
I have always wanted to know which variety of Rhubarb to plant. It makes a lot of sense to go for the variety with the thick red stalks - not the scrawny green ones! So it's great to know what to look for. Many thanks
Posted by: Sandra | November 11th, 2008 at 6:02 am
Hi,
I live in San diego, North County. would like to get a plant or 2 from someone. I have been to nurseries, they were all rotted and they cannot find more.
silverring18@netscape.net
Posted by: dawn | April 6th, 2009 at 1:30 pm