It seems that rhubarb is a love or hate type of food. I can’t think of one person I know who is “meh” when it comes to rhubarb. Either you impatiently await the first spring harvest or you are tempted every year to run it over with the lawnmower.
No matter how you feel about this sour, odd, edible plant, it really is interesting and I hope you enjoy these 10 rhubarb fun facts!
Do you join me on the “love” side of the argument? Be sure to try out some of my favorite rhubarb recipes!
10 Rhubarb Fun Facts
- Rhubarb leaves are toxic. Why? The leaves contain high amounts of oxalic acid which makes them inedible and toxic to both humans and animals. What to do with them? Contrary to popular belief, the leaves can be composted as long as you do not add a large sum of leaves to your compost heap.
- Botanically speaking, rhubarb is a vegetable- in the buckwheat family! However, in 1947 the United States declared it a fruit to avoid high vegetable tariffs at the time.
- What is more classic than rhubarb pie? Pie is great any day of the year but be sure to jot down these specific rhubarb pie days on your calendar!
– National Rhubarb Pie Day is January 23 (freeze some rhubarb NOW to celebrate this day in the winter!)
– On June 9, enjoy some fresh pie on National Strawberry-Rhubarb Pie Day. - Speaking of freezing, rhubarb freezes beautifully- just chop and freeze in your desired amount. With proper storage, it will keep for at least a year in the freezer or up to a week in the refrigerator.
- Harvesting tips: to avoid rot issues, always pull rhubarb stalks- never cut! The redder the stalk, the sweeter the taste (unless it is a green variety). Harvest during a cooler time of day, removing stalks in the heat of the day can lead to wilt on the remaining ones.
- Rhubarb is rich in Vitamin K and C, calcium, magnesium, potassium and fiber. One cup of cooked rhubarb has as much calcium as a glass of milk!
- Rhubarb is a self-pollinating perennial that does well even in cold climates. In fact, rhubarb is so tough and hearty, it can be hard to get rid of (not that you would want to!).
- Rhubarb has a long medicinal history, dating as far back as 2700 BC China. There were/are many medicinal applications for rhubarb including using the root as a laxative. In 16th century France, rhubarb was more valuable than cinnamon. In 17th century England, the valued vegetable was more expensive than opium!
- The distinct, tart flavor means rhubarb pairs wonderfully with sweet fruits such as blueberries, peaches and strawberries. One pound of fresh rhubarb is equal to 3 cups raw or 2 cups cooked.
- Rhubarb fibers can even be used to make paper!
I hope you enjoyed learning a little more about this yummy fruit…. er…. vegetable! Don’t forget to check out my yummy rhubarb recipes!
Thank you for stopping by the homestead!
Until next time,
Melissa
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