Rhubarb is one of the many plants that grow well in the Illinois climate. Read on to learn about this often-underrated vegetable that masquerades as a fruit.
- Rhubarb belongs to the buckwheat family.
- Rhubarb is considered a vegetable, but it is often treated as a fruit and used in pies, tarts, cakes and sauces.
- Only the stalks of the rhubarb plant can be safely eaten. Rhubarb leaves – cooked or raw – are extremely poisonous to people and animals, containing large amounts of oxalic acid.
- The deeper the red, the more flavorful the stalks will likely be.
- Rhubarb season in Illinois generally begins in mid-June with a second harvest in August.
- Rhubarb is a rich source of nutrients, providing 45% of the daily value of vitamin K in a 1 cup serving.
- Rhubarb is acidic, and when cooked in a reactive metal pot, it develops an unappetizing brown color on both the rhubarb and cookware.
- Rhubarb can be eaten fresh or frozen and served raw or cooked. It can also be canned.
- Freshly harvested stalks can be kept in the refrigerator unwashed and wrapped in plastic for up to three weeks.
Sources: Illinois Extension, U.S. Department of Agriculture
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