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is it rhubarb season yet?

16 years ago

Anyone living in the North East: Ohio, Pennsylvania, New York.

Is rhubard growing yet, or is it too early?

Cream

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Comments (12)

Terri_PacNW
16 years ago
Cream, it's growing..lol probably not very tall though..
User
16 years ago
It is a little late around here too. Can't wait for my first Rhubarb pie of the season.

Ann
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Comments (14)
Yup the leaves are toxic. I have read, that you would have to consume about 5 lbs to be deadly toxic, a few bits cooked or raw would give massive stomach discomfort. Someone recently on the garden forum needed a plant id, being in a new home, and thought the rhubarb coming up in the yard was swiss chard, yikes. Like Annie, i slice or snap off the leaves right by the plant and tuck them under and around for a mulch. (not that anything really grows near or under it), but rather not put them in my compost. Just stumbled across a recipe for rhubarb bread. It softens and cooks down quickly and loses all shape if sliced. Not at all like celery, zucchini, etc that hold their shape. Also seeing recipes pairing it with ginger.
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Comments (12)
I love love love rhubarb! So very sad to hear/see these; envy envy envy. Living in the South they just don't grow here - too humid in the summer for them to survive, not even for one year. What they offer in the grocery stores here are questionable because the produce manager has no idea where they come from - US, but not what State, nor whether wild or mass cultivated, and under unknown growing conditions. Would you like to trade some for organic blueberries or Black Mission figs or Asian pears? I can almost taste them - relying on memory of long ago Ohio as a kid where they would take over most of our little garden with their beautiful lush (but toxic leaves) and fiery red sour stems. A little sugar, a pinch of salt, some buttery crust. Do you see me drooling here?
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Comments (245)
Wow Tony, that is one awesome fireplace I must say! :) I'm a worse tomato grower ever, lol. Trying to find my perfect tomato plant for about last 10 years, hahaha! Weather here in a High Desert is very challenging and it hard to grow vegetables up here. We have a large temp fluctuation between days and nights in spring and fall, and about 105F in July. This when my plants get stunted and I give up. Only cherry tomatoes do fairly well here, I've tried a few varieties of larger sweet tomatoes but never succeeded. Some plants grew taller than me and didn't get any fruit, and a very few gave me 2-3 miserable tomatoes in entire season, lol. And not only that.... about three years ago I've got some kinda wilt disease and all my tomatoes were dying from the top down for two years in a row. So I gave up and switched to container gardening, covered all dirt with a bark and install about 20 half-barrel containers, bought new soil and finally got some tomatoes last year, yay! So this time I decided to look for some early medium size tomatoes to bit the heat and ordered a few new varieties from Tatiana: Bursztyn Caraibo Bychie serdtse (bulls heart) Aunts Ruby yellow cherry Ananas noire and all my proven performants: Early girl Sweet million Sweet hearts Black cherry Sun gold and Sun sugar Super sweet 100 I only have 1-2 plants of each and for now bring them in and out, but will plant them out probably in a week or so. Right now they are in a 4" pots sunbathing on my front yard. Oh, forgot to mention, my small backyard is facing Northeast, so right now it doesn't get much sun because of the shade from the two story house and tall trees, another reason for me not to rush to plant them out till next month. Here is a picture of some of them :) Happy gardening everybody, hope all your plants are doing great!
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Comments (32)
Hi helen1949, Sorry to hear about the difficulties. How long has it been since you planted the seeds? Some varieties can take their sweet time to germinate and show signs of life. If your current seeds truly are going nowhere, I say it's not too late to start new plants, even for shorter seasons like mine, so I say give it another go! As a bonus, there's probably a good lesson in it for the grandson, about perseverance and trying different things after a failure. Maybe just go to your known and proven methods of starting plants, if only for a different approach. I usually sprout with regular potting soil or pre-start the seeds on a damp towel in a ziploc bag. Just make sure to keep the soil (or towel) evenly moist and warm (top of fridge or similar). If you're out of seeds, getting new ones will likely be cheaper than buying plants from a nursery, maybe just focus on one or two varieties. Heck, just collect seeds from any hot pepper you can get at a store, these should sprout and grow just fine (I've done it and so have others). I hope your hot sauce project ends up working!
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doucanoe
16 years ago
I'm not in the Northeast, either, but here in MN, mine is just starting to poke out of the ground.

Looking forward to those tender, new stalks soon, tho!

Linda
rachelellen
16 years ago
I'm not sure when it grows around here, I don't know anyone that has any. However, it hit the markets weeks ago. The problem is, it gets to the markets before the local strawberries are ready. So, this year I was smart and bought a lot of rhubarb when it was in market, and froze it. Now the strawberries are in, so I'm off to the stand today to pick up a flat. Strawberry rhubarb jam day!
pkguy
16 years ago
I have some out of the ground now, the leaves are about teaa saucer sized. I don't care for rhubarb and last year it all went to waste, the few people I asked if they wanted it didn't care for it either.
mamalou
16 years ago
I live in Massachusetts and my rhubarb is still quite small. My brother-in-law has rhubarb plants that are over 50 years old-- they get huge in the spring!

I was happy to have frozen some from last year. This past weekend I used some to make rhubarb bread. It was yummy, but I think I will add a little white sugar the next time I make this recipe.

Rhubarb Bread

Yields: 20 servings

INGREDIENTS:
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Yum!
blizlady
16 years ago
I'm in SE Wisconsin, and it is just beginning to poke out of the ground. But with the temps beginning to warm up, it should be growing soon! Thanks mamalou for the rhubarb bread. I love to make quick breads to take to work and I'll give this one a try!
User
16 years ago
I not only found local rhubarb in the grocery store today, I also had a neighbour offer me rhubarb out of his garden as soon as it is ready to pick. Told me it grows all summer and to just help myself.

Ann
alliberries
16 years ago
Mama Lou is my aunt. I also made this bread last weekend with the 1/4 cup of white sugar. It was fabulous. I will definiately make it again. And your brother-in-law happens to be my step father so I too will be hitting him up for some rhubarb. Good find Auntie Lou!!!
mamalou
16 years ago
You are welcome Alliberries!! It is fabulous!! Going to try a strawberry rhubarb recipe I also found on line. Love that rhubarb!!
cream_please
Original Author
16 years ago
Still no rhubarb here. ):
I'm looking to make a rhubarb-custard pie.
I also make rhubarb sauce and serve it over home-made vanilla pudding. Oh my!
Cream
lindac
16 years ago
But it's getting closer......the stalks are peeking out of the ground.....sooooon!

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