Lawn and garden: rhubarb, a tasty sign of spring
A welcoming sign that spring has come is the emergence of rhubarb stalks out of the cool wet soil to bathe in the warm spring temperatures occurring across the state. According to Richard Kralj, M. Ed., RDN, LDN and a Penn State Extension educator, rhubarb is seen at its peak of freshness during May and June, rhubarb can still be harvested in the later part of summer.
Rhubarb is a prized vegetable often eaten as a fruit and sought out by those who cherish the tart taste. Harvesting rhubarb is best achieved by pulling the stalks downward and to one side, to snap the stalk from the ground and only removing less than 1/3 of the stalks from the mature plant. Plants selected for harvesting should be at least two years old, which allows for a more mature plant producing larger stalks and faster regrowth for future harvesting. Select stalks for bright pink or deep red color, crisp and free of insect damage. The brighter or darker stalks have more sweetness. Rhubarb leaves are poisonous and should never be eaten. Process the rhubarb by discarding the leaves and composting.
Rhubarb is versatile and can be used fresh and consumed either raw or cooked. In addition it can be frozen raw, or cooked. Rhubarb is excellent for canning and can be processed as a high acidified food requiring a boiling water bath.
Rhubarb is a rich source of nutrients, providing 45 percent of daily value of vitamin K in a serving size of 1 cup. In addition, rhubarb contains vitamins C and A along with folate, riboflavin and niacin. Rhubarb provides 32 percent of daily value of manganese in a serving. Other nutrient/minerals include iron, potassium and phosphorus. Rhubarb is also comprised of phytochemicals and phenols that provide the body with additional health benefits.The antioxidants present in the deep red stalks contain anthocyanin and lycopene, which have been shown to help prevent cardiovascular disease and have anti-carcinogenic effects. More than 42 types of phytonutrients and chemicals are present in rhubarb.
Nina Redding is district director for Penn State Extension of Franklin, Adams and York counties.