May 2009

Nice to see the snow finally gone, and Spring
temperatures have arrived. I can finally see
my rhubarb coming along, and such a deep
"Canadian" red in color.

This reminds me of a question that was
recently asked. If you want your rhubarb
to be red throughout, look for the Cherry
Varieties, Crimson Red or Crimson Wine.
Some Heirloom varieties of rhubarb remain
green in color if you prefer.

Starting a new garden somewhere for your
rhubarb? Looks like I have to. Hubby has
"plans" apparently, and so I guess I have
to dig it up again.

Try making a raised bed out of used pallets.
We have alot of those, and will have some
pieces of old wooden fence to use as well.

This will keep the costs down quite a bit,
and I think the drainage will be so much
better. Rhubarb needs that, and it should
be even more helpful when it comes to pests
and weeds.

Speaking of Pest and Weed Control

Do you experience earwigs eating your
rhubarb? Here's a tip from Texas.

Mix up a jar of molasses, water and
vegetable oil. Equal parts, I am
assuming, there were no measurements.

Place the mixture on shallow lids and
place them around the rhubarb.

This is a tip worth trying. It's
natural, no pesticide involved and
relatively inexpensive.

Remember to keep out some of the
larger leaves from the composter after
picking. Lay them face down around your
plants to keep the weeds down.

Farmers Market Shopping

People are starting to shop now at their
local markets for some rhubarb until their
own is ready.

Choose the reddest stalks possible, and
look for the stalks that have no bruising and
look kind of "crispy" as well. Look for
rhubarb with leaves that aren't droopy and
"flat" in that they still have some stiffness
to them.

These are sure signs of being just recently
picked, and so they are quite fresh.

While shopping, pick up some kumquats, and
give this compote a try.

Rhubarb and Kumquat Compote

2 lbs. trimmed rhubarb cut into 4 inch batons

10 sliced kumquats

1 cup white sugar

Combine and bake 45 minutes at 350 degrees

Let cool and serve with creme fraiche


Rhubarb almost always requires a sweetener.

Toss it with some honey, roast it in the
oven for a few minutes, and then add it to
salads or serve with meat.

Light Spring Salad of Rhubarb with Goat Cheese

1 3/4 cup chopped rhubarb

1/4 cup honey

1/2 cup walnut pieces

2 tblsp. olive oil

2 tblsp. balsamic white vinegar

Coarse salt and pepper

3 cups chopped arugula

thinly sliced fennel bulb

1/3 cup crumbled goat cheese

In a 450 degree oven, toss the rhubarb
with honey, and roast on a cookie sheet
for 5 minutes. Let cool.

Roast the walnut pieces for a few minutes
as well. (optional)

In a large bowl, whisk the oil and vinegar,
and add salt and pepper.

Combine the rest of the ingredients and toss.

Rhubarb Goes So Well With So Much

Apples, pears, berries, sugar, ginger,
fresh cheeses, almonds, vanilla,
hazelnuts, walnuts, yogurt

Meats and Fish - Ham, duck, trout,
salmon, Arctic Char

Kitchen Kettle Village Rhubarb Festival
in Pennsylvania May 15 & 16th

Rhubarb Race Car Derby and Baking Contest
this year will benefit the Lancaster
Farmland Trust. This is a non-profit
organization dedicated to preserving
local farmland.

If you are nearby, please attend.

"Bake a Pie, Save A Farm"

A very worthy cause!

Remember, please feel free to contribute your Rhubarb Family Favorite Recipe if you would like. You can do that at

Best Rhubarb Recipes

Until Next Time,



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