Growing up in New Jersey in the 50’s and 60’s my mother
would prepare a tasty treat of Rhubarb stalks for dessert which my siblings and
I would wolf down in record time. And even though I was notorious for not
eating my vegetables as a child, I had no idea at the time that my mom had
found the one vegetable that I couldn’t get enough of. Occasionally this tasty
treat would also show up in wonderfully crusted pies and pastries.
Rhubarb was originally grown for its medicinal use a
powerful purgative (i.e., bowl cleanser). The earliest known records of rhubarb
date back to China in 2700 B.C. and there are also references to its cultivation
in Europe in the 1700s. Rhubarb was introduced to Maine from Europe in about
1790 spreading from there to gardeners throughout New England.
Rhubarb are grown in a variety of cultivars which are
reflected in such qualities sweetness, heartiness, color and size. The “Valentine”,
for example, is hardy and vigorous with tender rose-colored stalks. Perfect for
pies and jams because of its wonderful flavor.
One cup of fresh diced rhubarb yields a mere 26 calories and
provides 10 mg of vitamin C, as well as 350 mg of potassium. This same serving
also contains more than 100 mg of calcium. The primary drawback of rhubarb is
that it contains oxalic acid which can inhibit calcium and iron absorption.
Anyone considering preparing a fresh rhubarb treat for their
family should know that the rhubarb leaves are highly poisonous and should not
be consumed under any circumstances. I can assure you from my own experience that
your friends and family will thoroughly enjoy a serving of rhubarb made from
its stalks. For more information and recipes using rhubarb please visit
rhubarbinfo.com.
