When is rhubarb in season in illinois

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In central Illinois, harvesting usually begins in late May and can continue until late July. The flavor depends on the cultivar. Victoria is a reliable green-stalked cultivar. Generally the deeper red the stalk, the more flavorful. Medium-sized stalks are generally more tender than large ones. Harvest to inch stalks by snapping them, rather than cutting them off. Grab a stalk down where it emerges from the ground, and pull up and slightly to one side. Harvest only a third of the stalks from a plant at one time.

Immediately after harvesting, cut off and discard the leaves. If purchasing rhubarb, look for flat, crisp stalks, not curled or limp. Rhubarb leaves should never be eaten, they contain oxalic acid, a toxin that can cause poisoning when large quantities of raw or cooked leaves are ingested. For best results, store unwashed stalks in perforated plastic bags in the crisper drawer. Rhubarb is 95 percent water and one cup of diced rhubarb contains about 26 calories, 2 grams dietary fiber and mg of potassium.

Due to its acidic nature pH of 3. Rhubarb can be prepared and served many different ways: pies, tarts, breads, cobbler, cakes, jams, sauces, puddings and salads. My favorite rhubarb recipe is a longtime family favorite.

Spread chopped rhubarb over the sugar mixture. Prepare a yellow cake mix according to the directions on the box. Pour batter over rhubarb. Bake at degrees Fahrenheit for 45 minutes or until cake is done. Treat the base of plants with a suggested insecticide.

Burn badly infected rhubarb plant parts in July after the beetles have laid their eggs. The leafstalks will be of poor texture and flavor and oxalic acid may have migrated from the leaf blades. Why do my rhubarb plants send up seedstalks and produce small leaves and leafstalks? The petioles are not as large as they have been in previous years. These conditions may result from excessive crowding, old plants or low soil fertility.

Allow more space between rhubarb plants, divide parent plants and fertilize regularly. Some seed-propagated plants produce small foliage and many seedstalks even under the best conditions. Buy only named, vegetatively propagated varieties; or get divisions from another gardener who has a high-quality planting. Rhubarb Strawberry Topping This sauce is excellent as a topping for ice cream, pancakes, waffles, pound cake, and a bowl of fresh fruit, gingerbread or yogurt.

It will keep in the refrigerator for up to 4 days. In a large heavy saucepan, combine all ingredients and stir well. Bring to a boil over medium-high heat. Remove from heat and allow it to cool to room temperature. Cover and refrigerate. Serve cold or warm. Reheat if desired. Keeps for 4 days in the refrigerator. Makes 8 cups. University of Illinois Extension. Rhubarb Rhubarb is a perennial vegetable that grows well in most of the United States.

Care Cultivate shallowly as often as necessary to remove weeds. Harvesting Do not harvest rhubarb during the first year of planting. Common Problems Rhubarb curculio , a snout beetle, bores into the stalks, crowns and roots of rhubarb plants. A severe freeze has damaged my rhubarb. Can I safely eat the leafstalks? It is a very beautiful garden plant, with huge extravagant, lush green leaves and pink or red stalks.

Rhubarb is an ancient plant as well. Chinese rhubarb has been traced back to BC. According to folklore, Chinese doctors recommended it for its medicinal qualities as a laxative, to reduce fever and cleanse the body. Rumor has it that rhubarb grown in the United States does not have the same medicinal value as "true rhubarb" or Chinese rhubarb. Harvesting of rhubarb in Illinois generally begins in mid-June with a second harvest in August.

The deeper the red, the more flavorful the stalks are likely to be.