Rhubarb: Recipes and Growing Tips

Rhubarb: Recipes and Growing Tips -- A My Week on Wednesday Post from Once Upon a Time in a Bed of Wildflowers

One of the things you learn from seasonal eating is to really appreciate the first fresh foods of spring.

Of course, I do occasionally buy “fresh” produce at the grocery store, but the majority of the food we eat throughout the winter are the things that I canned, froze, dehydrated, fermented, or otherwise preserved throughout the summer and into the fall. And we can also usually get local apples, potatoes, carrots, and other root vegetables throughout the winter.

But things that are green or really and truly fresh? Kinda hard to come by.

And it makes you really appreciate those first, bitter greens, yearn for asparagus, and want to use rhubarb in everything.

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My mom likes to joke about what was going through the head of the first person who looked at a bitter rhubarb stalk and said, “Hey, I could eat that!”

Well, I’ll tell you. They were hungry. And dying — quite possibly not in any hyperbolic sense — for some fresh food. And rhubarb, though not exactly calorie intensive (one cup of rhubarb contains only about 30 calories), it has vitamins C and K and a little bit of A, as well as some B-complex vitamins, anti-oxidants, minerals, and plenty of dietary fiber.

Remember, the leaves are poison. They contain unusually high amounts of oxalic acid and, therefore, should not be eaten!

Rhubarb is thought to have originated in the areas around  Siberia, Tibet, Mongolia, and Western China. It made its way to Europe, and eventually to America where it thrives in cold climates. It is sometimes known as the “pie plant,” and most old homesteads — and most new ones, come to think of it — have at least one rhubarb plant kicking around.

My mother-in-law’s decorates the foot of her clothesline.

Rhubarb: Recipes & Growing Tips -- A My Week on Wednesday Post from Once Upon a Time in a Bed of Wildflowers

Rhubarb Recipes

We often think of rhubarb as being used in pies, hence the whole “pie plant” idea, but it can be used for so much more!

Rhubarb Bars from Chocolate with Grace

Rhubarb Crumble: The Ultimate Comfort Food from Franger Farm

Rhubarb Crumble from Back to Our Roots

Rhubarbade from Common Sense Homesteading — A refreshing springtime drink!

Rhubarb Curd from The Kitchn

Rhubarb Ice Cream with Oatmeal Shortbread from Not Without Salt

Rhubarb Salsa from GNOWFGLINS (by Kresha of Nourishing Joy)

Spicy Rhubarb Sauce from Homespun Seasonal Living

Roasted Rhubarb Salad from The Troupe’s Address — Two delicious-sounding recipes here! Who says rhubarb is only for dessert?

Rhubarb: Recipes & Growing Tips -- A My Week on Wednesday Post from Once Upon a Time in a Bed of Wildflowers

Rhubarb and Other Fruit Flavors

We all know about strawberry rhubarb everything… but, as it turns out, rhubarb pairs well with a number of other fruits — including apples, which is my absolute favorite!

Apple Rhubarb Sauce with Vanilla Ice Cream from Once Upon a Time in a Bed of Wildflowers

Strawberry Rhubarb Dump Cake from Melissa K. Norris

Blueberry Raspberry Rhubarb Crunch from Idlewild Alaska

Strawberry Rhubarb Tart from The Adventure Bite

Rhubarb Apple Crisp from Raia’s Recipes

Rhubarb Apple Pie from Raia’s Recipes — If you’re looking for a gluten-free springtime pie, this is it!

Blueberry Apple Rhubarb Pie with Whole Wheat Crust from Idlewild Alaska

Raspberry Rhubarb Pie from Lin Acres Farm

Strawberry Rhubarb Pie from Fresh Eggs Daily

Strawberry Rhubarb Oatmeal Bars from Sift & Whisk

Lemon and Rhubarb Cookies from Pickle Bums

Rhubarb Mint Jam from Homespun Seasonal Living

Strawberry Rhubarb Jam from Melissa K. Norris

Rhubarb: Recipes & Growing Tips -- A My Week on Wednesday Post from Once Upon a Time in a Bed of Wildflowers

Growing Rhubarb

Rhubarb — An Easy Grow Perennial from Better Hens and Gardens

Growing & Using Rhubarb from Homespun Seasonal Living

And now...

Quote of the Week

Approximately daily, I post quotes on my Facebook Page. The quote with the most likes, shares, and comments will become the Quote of the Week. Be sure to “like” my page so you don’t miss any, and so you can make your favorites known!

Quote of the Week // Once Upon a Time in a Bed of Wildflowers

Thank you for joining me for My Week on WednesdayTell me, what did you do this week? I’d love to hear!

Also, if you haven’t already, be sure to come visit me on Facebookhang out with me on Google+ and follow me on Pintrest and Twitter

And be sure to join us on Friday for the From the Farm Blog Hop!

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PIN the Quote of the Week HERE!

This week’s photo credits: rhubarb plantrhubarb stalks; chopped rhubarbpie. I edit my photos with PicMonkey.

If you liked this post, you might also like:

My Week on Wednesday and 13 Jam Recipes I want to make this Summer // Once Upon a Time in a Bed of Wildflowers

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This post has been shared with: The From the Farm Blog Hop, Old-Fashioned Friday, My Romantic Home, Dear Creatives, Sincerely Paula
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3 Responses to Rhubarb: Recipes and Growing Tips

  1. Raia says:

    I miss having fresh rhubarb! It’s so hard to find, now that we moved down south. :/ Thanks for sharing my recipes, Christine! 🙂

  2. Kathie says:

    Thanks for including my posts. Can’t wait to check out the rest!

  3. Pingback: From the Farm Blog Hop… May 8 » Once Upon a Time in a Bed of Wildflowers

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