Rhubarb Bread Recipe with Fresh Rhubarb Making 2 Loaves (2024)

FAQs

Does rhubarb need to be cooked before baking? ›

Do You Need to Cook Rhubarb Before Baking? The short answer is no, you don't need to cook rhubarb before baking a rhubarb pie.

Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well.

Harvest the stalks in spring and early summer. The stalks at the outer edge of the plant can be pulled off at the soil line when the leaves are fully open and developed. Take hold of the stalk close to the soil line and give a slight twist as you pull. Never take more than about a third of the stalks at one time.

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

Stick to the stems if you're eating rhubarb raw—the leaves are poisonous. I repeat: Rhubarb leaves are poisonous. The leaves contain oxalic acid, which can be fatal to both people and pets if consumed in large amounts.

So, in conclusion: You don't have to peel rhubarb before eating it. Of course, you can if you want to. But doing it means that some of the lovely red flavor is going to disappear. I usually just prepare rhubarb by rinsing it and then cutting it into thin slices!

You can freeze rhubarb raw, blanched or fully cooked. Regardless of which stage you choose to freeze at, the rhubarb will break down more as it defrosts, so it's best used in dishes where you don't need neat sticks of it.

You can also wrap the rhubarb stalks in a damp paper towel and place them in a plastic bag. With either of these storage methods, your rhubarb should last three to four weeks in your fridge.

Whole stalks of rhubarb should be placed unwashed in an open Glad^® Zipper Bag in the crisper drawer of the refrigerator. To cut rhubarb, wash and dry the stalks and remove tough ends. Cut the fruit into 1- to 2-inch lengths. Seal in a GladWare^® food protection container.

One pound of rhubarb makes about 4 cups, or 1 quart, of cut-up rhubarb. Four stalks of rhubarb equals approximately 2 cups of diced rhubarb.

When should you not pick rhubarb? ›

The best time to harvest rhubarb is during the months of May, June and early July. After this, it's best to let the plant be, so it can regrow and recharge to survive the winter. You can cut the flower stalk away before it blooms to help extend the harvesting season.

Rhubarb and chicory can be forced in late winter by covering with a forcing jar or bucket, or by placing potted plants in the dark, to produce earlier, paler, sweeter growth. Hyacinths and other spring bulbs are often forced, so they flower earlier indoors.

Sweeten It: Rhubarb's natural tartness can be balanced with sugar or other sweeteners. You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste.

“You do not need to wash the stalks until you are ready to use them or freeze them,” says Cooper. “When you are ready to use fresh rhubarb, rinse them for 20 seconds with water and dry on a clean cloth.” Remove and throw away leaves and trim the ends of the rhubarb.

Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors, and the brown sugar will temper the tartness.

Rhubarb leaves do contain oxalic acid, which can cause issues with joint pain and in high enough doses can also cause kidney failure. Raw rhubarb stems can be eaten in small quantities (although they are very sour) but it's generally recommended that they're cooked.

The rule of thumb is not to harvest rhubarb the year you plant it. Give plants time to produce a sturdy root system. The second year after planting, pick only a few stems from each plant. By not picking heavily, you're allowing leaves to generate energy that enhances root growth.

Most varieties can be harvested from late April or May, while early varieties can be picked from March or April. Although the stems remain edible and tasty through to mid-summer, it's best to stop harvesting in June, or at least only take a few after then, so you don't weaken the plant.