Rhubarb 101 - Everything You Need To Know About Rhubarb 

I'm so glad that you mentioned that the leaves are toxic. Many people don't realize that. Thumbs up for yet another great, and informative video.

As kids in Scotland (50-odd years ago) , a paper packet of sugar and a stick of rhubarb plucked straight from the rhubarb patch (every household had one) was our candy. Stewed rhubarb with custard , rhubarb pie and rhubarb jam were kitchen staples. In Hong Kong I occasionally see some skinny, sad-looking sticks of rhubarb wilting on the supermarket shelf -- outlandishly priced. After watching your video I want to get seeds and grow my own on my tiny Hong Kong balcony.

When I was a kid (in the '70s) we had a patch of rhubarb growing near our garden. Mixed with strawberries bought from a nearby farm ... Lots of Strawberry-Rhubarb Pie! Oh the memories!

Rhubarb: I'm a vegetable but they call me a fruit. I feel so misunderstood. Tomato: Yeah, tell me about it.

Back in the 1950’s my friend and I used break off large pieces and walk all over town just munching away. Not much else to do in Iowa in 1957. Very nice!!

The leaves that most throw away are a perfect fertilizer once placed into water to make a strong smelling tea for your plants as well as the comfrey leaves that are so beneficial...or they can be used in your compost pile...stay blessed

My husband likes to cook rhubarb in a sauce pan with a little sugar until soft and looks like a lumpy sauce. He then cools it before making his favorite desert. Toast a frozen waffle, preferably cinnimon flavor, add a scoop of vanilla ice cream and drizzle the top with the rhubarb sauce. This has become a family favorite.

Rhubarb is the first thing in the garden that is available to eat in the Spring after a hard and cold Winter. My grandmother called it Spring tonic. She would make rhubarb sauce to put on our pancakes or at other meals, on our dessert ice cream. She made rhubarb pie, strawberry rhubarb pie and those could be buckles/cobblers too. I'd like to try it in my stuffing instead of cranberries. I am finally living in a house again where I can grow my own rhubarb and have it the freezer to use all year long.

I loved your "straight shooter" narration style. Thank you! I'm attempting to make my first rhubarb pie. Excellent video!

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Rhubarb cream pie is amazing! Mostly when I hear of rhubarb pie, it’s strawberry rhubarb - but rarely rhubarb cream pie - a farmer’s favorite!

We are Asian, and My mom actually uses rhubarb to make sweet and sour soup. It is bomb diggity !

Rhubarb Lemonade: so I use 6.5 cups water, 1/3 cup sugar OR honey or maple syrup to taste... first bring those 2 ingredients to a boil then add approx 4.5 cups of chopped rhubarb and bring it back up to a boil then immediately lower heat and simmer for 5 minutes or so and if you are impatient strain it now, chill it, add juice of 1 fresh lemon and enjoy BUT if you can resist it is totally worth it to take it off the heat and let it sit with a lid on overnight and in the morning strain it, add juice of 1 fresh lemon then chill and super enjoy. Tips: - Never stir it - Don’t press on the rhubarb when straining *both actions result in a cloudy drink with an off putting mouth feel and less pleasant taste. It is ok to kind of toss it a few times in the strainer to eek out as much liquid as possible but do it gently to avoid cloudy results. Bonus Tip: - If you make crackers in your dehydrator you could use the spent rhubarb pulp as a binding fiber.😬

I love the extra and quick information you slip into the tutorial!- like the court case material. Moreover, I thoroughly enjoy your 101 videos. Thank you for posting!

I use unpeeled, chopped fresh rhubarb in smoothies, with fresh or frozen berries, frozen mango, ginger (lots) and lemon or lime juice...plus oat milk and yogurt. If it needs a little sweetness added, a touch of agave or maple syrup works great. My mom made the world's best rhubarb pie (no berries) for years. She is gone and the recipe with her, but seeing these plants in the Spring brings a smile as I think of her.

When I was a child, my grandmother grew HUGE rhubarb stalks that my sisters and cousins and I used for umbrellas when it rained! 😄 Mom and grandma made jam, pies (strawberry rhubarb) and rhubarb crisp. I made the crisp for a church bake sale and it was GONE before the brownies and cookies! The people loved them!🌹

Hi. great video. I´m from Iceland and rhubarb is most popular as a jam here and has been for a very long time. Also, the white end of the stem (was not on the rhubarb in the video) called the pear, was cooked with sugar syrup and eaten like canned fruits. I get more than enough rhubarb, love to make crumble, pie, soup, jam, syrup and more with it. Next project will be to make rhubarb wine. Btw. you can make insecticides from the leaves.

To make rhubarb compote I cut the stems to about 1" chunks and sprinkle them with brown sugar. I let that sit until the juices start to be released from the fruit, maybe a couple of hours. I put that on the stove on VERY low heat along with some raisins and a dash of cinnamon and ginger. Watching closely, I simmer it until soft, and it thickens up as it cools. I never cook my rhubarb in water, it's got plenty of its own.

I have a variety of delicious rhubarb that grows continuously until the frost in the late fall. It's sweeter than most and originated in Saskatchewan, Canada. Great video Dani !

Thanks! It sound delish and I really want to try it! I'll be sure to let you know when I do:)

Rhubarb jam...ooooh yum, rhubarb crisp, upside down cake, love the stuff!!

Rhubarb is my favourite, and I never knew it was a vegetable. I have some in my slow cooker now and with cinnamon and ginger, and a touch of sugar. I will freeze some, and then use the rest on my Bircher oats in the morning.

Ive never been so focused like I am when I watch your videos. You're a great speaker.

Yes, it's a wonderful vegetable...and, I use it every season...in jams and jellies that I make and can..and, also use it in my cookie recipe with white chocolate chips....I make rhubarb sauce to use in savory dishes with chicken and pork and have also had some success using it in a recipe for a salad vinaigrette! I enter my rhubarb canning products in the Wisconsin State Fair and have won many ribbons....rhubarb doesn't get the attention like other veggies..a missed opportunity! Thanks for the video! I also cut and freeze in 2cup portions in a ziploc to use after the season...freezes exceptionally well!

I've made a yummy rhubarb crisp in the past and plan to make it again soon. I love the tartness of the rhubarb contrasted with the sweetness of the sugary/flour mixture of the crisp on top.

I fucking love rhubarbs

I grow several rhubarb plants in my big organic garden. Rhubarb is a heavy feeder so It takes a good top dressing of manure every year or so to keep it growing large and healthy. I generally start pulling stalks (don't cut them, gently pull stalks away from the plant, that's the best method of harvesting) at the end of May and finish taking the last stalks in early July when the weather is getting hotter and the rhubarb is toughening up and not as nice as it is earlier in the growing season. Generally I use and process the stalks I've harvested as soon as possible, although they will keep in the fridge for a while as Dani described. As Dani said, make sure you cut off all of the leaf, down to where the stalk adjoins the actual leaf is a good place to make your cut, as well cut off the very bottom of the stalk (the white part where the stalk had been connected to the plant). I always keep the severed leaves in the garden. Since they are so large, some almost a meter across from the plants I grow, they make a good mulch in the garden as well they are a good addition to the compost pile. Once I've washed the stalks well with fresh cold water I cut them up into small chunks and stew the lot (make sure you add an inch or so of water into the pot so you don't scorch or burn the whole stew) in a large stainless steel pot, which is a quick process since the stalks break down very quickly with the heat. Make sure you keep stirring the pot with a wooden spoon so there is no sticking, scorching or burning on the bottom of your pot. Sometimes I'll add sugar to the stewing rhubarb stalks, sometimes I simply stew the stalks until they are soft, then let cool and package into clean used yogurt containers (plastic). Be sure your stew is cool though as there is a risk of contaminating your food if you put it into plastic when it is hot (same reasoning one shouldn't use plastic containers when heating food in a microwave oven, plastic releases toxic chemical compounds when it is hot). Once the stewed rhubarb is packaged and labeled I pop the containers into the freezer. Throughout the winter months I have stewed rhubarb to use whenever I want to have it. Most often I mix stewed rhubarb with other stewed sweet fruit, such as stewed pears which I process in the fall the same way as I do the rhubarb keeping all of that product either in the freezer or canned in quart sealers. Generally I make crisps with my stewed rhubarb and fruit (pears, apples, huckleberries, raspberries, what ever you might have, adding sweetener to taste either more or less depending on the kind of fruit you are mixing with the rhubarb) which makes a really nice dessert. Most often I add cinnamon and nutmeg with the fruit mixture when making crisp, sometimes with a teaspoon of vanilla. Toppings for my crisps are usually rolled oats, adding perhaps raisins, chopped dates, maybe sunflower seeds and other nuts such as walnuts, pecans, almonds (what have you). Into the topping mixture, I also add a dash of salt plus a cup, or less, depending on how sweet your tooth is, of brown sugar and about a cup (or a bit less) of cooking oil (I use canola or some other neutral flavoured oil like grapeseed oil). If the fruit mixture is too watery I will mix in a couple of tablespoons of corn starch (or tapioca) letting that bake for half an hour or so before adding the topping so the mixture thickens up a bit. Then I take the rhubarb/fruit mixture out of the oven and scoop (try to be gentle so it doesn't settle into the fruit mixture too much) that onto the top of the fruit mixture, spread the topping mixture out with a spoon or other utensil (a fork works well) then bake the whole thing in a medium to hot oven (I bake crisps at 325 degrees but my oven is hot so you might want to bake the crisp at 350) for about an hour, until the fruit is bubbling on the edges of the crisp. Be careful not to bake too long or you might burn the topping. Generally because of the wet consistency of the fruit mixture these crisps won't burn on the bottom. Once the crisp is done I take it out of the oven, let cool for a bit, then enjoy with plain yogurt or just the tasty crisp by itself.

Thank you Dani, i LUVVV ur 101 video's, because of these 101's i've started adding so many vegetables in my diet tht i even hated lookin at lol! Keep them coming!

Making strawberry rhubarb pie for my daughter's boyfriend's graduation. I made a cherry rhubarb pie a few weeks ago that was yummy too! My grandma use to make rhubarb custard! Love the pies! Thanks for the rhubarb tips. I always used frozen but today Im using fresh! So I'm glad for the advice as i wasn't sure about peeling. My stalks are deep in ruby color and bigger so not hot house. It's spring so they are probably local! Thank you Dani!😊

thanks for the video. i know this grows well in michigan. i was considering putting a couple of plants in my garden. i like that it harvests early in the season.

I actually find the redder stalks to be sweeter. My favorite ways to prepare rhubarb are to make rhubarb applesauce (sometimes with strawberries too) and just simply steam it until it is soft, then mix in some lightly mashed banana!! In both ways, the other fruits are sweet enough that you don't have to add any sugar!!

This is great! I found some rhubarb in the garden today, so I am keen to learn more about it.

Rhubarb leaves are useful! If you cover them with 1-2 inches of instant cement (using the shape of the leaves as a guide), they make lovely stepping stones. Also, a former neighbor of mine once decided to make a salad using the leaves. My mother tried to warn her, but the woman didn't listen. She became very ill, but she soon recovered and learned her lesson.

I just cut a lot of rhubarb yesterday from a friend's yard. The cooler weather this year really prolonged the season this year. My plan for it is to make rhubarb crisp and rhubarb lemonade for the picnic on Sunday. Then the rest I'll make rhubarb freezer jam for the winter. Luv rhubarb! Thank you for sharing.

This was a great video. Thank you for posting!

I typed in rhubarb in my search field and was thrilled to find your channel talking about it. Thanks Dani!!

very informative. thanks for sharing.

I like your presentation style. Lots of useful info, presented succinctly and at a good pace. Thanks

I made rhubarb cookies for the first time a couple days ago- so delicious & moist made with oatmeal & coconut.

Thank you for interesting information!

I loved the video. What an elaborate description of rhubarb !!

Thanks, your video was very helpful, i got the info within minutes 👍🏻

Awesome! Am gonna be using more of this gift that grows in my garden!! ♡

I love rhubarb. Some people think I'm crazy but since I was a kid I would eat it raw with salt, lol. I just got my own root to plant at my new home so I am truly excited!! :)

I use it diced small in beets. It is delicious. Roasted beets diced rhubarb, salt, and fresh lemon juice!

thank you... i was given some today, along with a bread recipe. I don't even know how to handle rhubarb - never ate/cooked/baked with it. Thank you for your video

So easy to grow. Just remember to “pull” rather than “cut” when harvesting.

Best 101 video award goes to.... Dani! Super informative and right to the point. I just love them all :) thank you, dani! Xoxo

Great info! Thanks! I always enjoy your recipes!

Haha love the bloopers 😆 Thanks for the tip! Making a bluebarb pie and wanted to make sure I was cutting the rhubarb properly! Thanks!

Oooohhh. I need more details... do you cut it? Is it whole orange, orange rind, etc. How long does it cook? Sounds so good!

first information i've ever had. I love to cook Rhubarb Pie.

This is wonderfully informative ❤️ thank you

Remember, Rhubarb freezes well!

wow thats amazing! I Planted many plants and they are so so so easy to grow and you get so much from them! YUM!

I have never used this so far in my life but I am ready to give it a try. Waiting for your next video.

one of the Pie shop in Illinois and Wisconsin made this Strawberry Rhubarb pie and its to die for!!!!!

Hi Dani, thank you for your video.

Now I know everything I need to know about rhubarb. Thanks for sharing !

My family love strawberry & freshly squeezed orange juice together with tapioca mixed in and cooked as jam spread, or as a pie filling. Yum!

I love rhubarb crisp, its delicious!! I have a rhubarb crisp recipe and it's the best I've come across.

very good information. thanks

Nicely done! exactly what I needed to know, thanks

Rhubarb Crumble is my favourite dessert, and Rhubarb and Ginger Jam (Jello?) is absolutely delicious 😋

Great info, enjoyed the video.

Pie and juice is my favorite. It's so refreshing as well in summer time. Or all seasons in my opinion so far you got fresh rhubarb

Wow love the video really informative, i have rhubarb in my garden and im gonna pick it and hooefully have fun thank you i love rhubarb it looks like it would be good thank you again because rhubarb is cool

Great video! I love to roast rhubarb with orange and chilli, then serve it with a very oily fish like mackerel or sardines. Such a great combination.

My grandma used to make strawberry rhubarb pie, so good. I have some in the backyard. I can't eat sugar though. Someone mentioned putting it in a smoothie. I'll have to try that, thanks.

Every year we get two crops of rhubarb from our garden. We always make rhubarb and ginger jam . Of course, jam requires a lot of sugar, which takes care of the "tart" element. BTW, your delivery is superb. Well done.

I make mostly jams from it, but I have also made a spicy strawberry-rhubarb chipotle sauce for grilling. It's super yummy!

Very informative and useful. Thanks!

A compote with rhubarb, apples, raisins, walnuts, ginger root, brown sugar. Freeze portions for hunting season--great with venison and other game meats as a sauce.

Thank you, very helpful information 👍🏻♥️ i am new to rhubarb and excited to play with it in some savory recipes 😋😋

oh wow that was the easiest and most delicious pie I've ever had. Thank you so much!!!

Wow this is really a 101! Learned a lot, thank you for the video!

I rarely comment anywhere. But gta say, your post was Exactly what I was looking for plus other great things to keep in mind. Thank you. Also, love your knowledge and energy

I was curious about rhubarb, and you told me all I needed to know. Thank you.

yes, but it's the root that's used in Chinese Medicine for purging accumulations from the body, not these stalks, they are not noted in divine farm herb list.

Love Rhubarb pie!

We grow our own from two plants! We cook it down with a little water and some brown sugar and a splash of sherry. Have for breakfast with full fat greek yoghurt! Scrumptious.

Great video! Thank you so much! Neighbor just traded me some of their rhubarbs for some of our strawberries! Can't wait to experiment with it!

Really interesting, especially the part about it being classified as a fruit even though it's technically a veggie. the only thing i ever knew about rhubarb was that it sometimes went into a strawberry pie. thanks for the info!

Rhubarb is often paired with strawberries, which requires a lot of sugar and is so often watery. I like rhubarb cooked with cranberries. It's tart with a bit of bitterness, works great with non-sugar sweeteners (Stevia if it's not being baked, Equal, etc.). Rhubarb is great for pickling and roasting. Cubed and steamed it makes a curious and zingy addition to frozen summer drinks -- Margaritas, Daiquiris and frozen rum concoctions.

tried to make my first jam today and added cinnamon following your advice. It tasted better than any apple jam I ever tried? I'm glad youtube exists and channels like yours.

So cool and fun facts, friend gave me a bunch and had no idea what to do with them

Great info, thanks! My mom always made rhubarb upside down cake. Delicious!! tfs ♡

you are correct. I am from Naples, Italy and my wife loves all the gestures I use to communicate.

Thanks Dani I just bought rhubarb the other day hard to find it I will use your method my aunt when I lived in England where I am from used to make birds eye custard and use rhubarb

Great video. I do not do anything fancy as my husband and I love stewed rhubarb. Great on ice cream, yogurt or on its own!

Did you know that if you have a poison ivy rash, the juice of rhubarb will help clear it up fast? I have used it many times. It works wonders.

Very useful, thank you!

good video, my Step-mother has a plant that grows like CRAZY so she gives away a lot and I LOVE it raw in my health smoothies (typically blended with fresh ginger, blueberry, strawberry, and/or steamed beets among hemp and/or chia seeds)

I knew you were Italian you talk with your hands LOL Very neat video. Yes, of course I subscribed...and yes, you got thumbs up...

Sure you know your stuff, Thx for this informative video

Great video keep it up !!

Hi we did rhubard jam before and it"s very delicious👍👍

I love the strawberry and rhubarb jelly my mom use to make but recently I found some rhubarb strudel and rhubarb muffins I’m thinking I am just going to have to bake. Since the rhubarb is in season here, why not! Enjoyed your video on the subject as it was very informative. Thanks

Thank u 💓 for these informations

When we were young in the 60’s we used to get our rhubarb from our mothers garden, and eat it off the stalk by dipping in sugar or salt. Either way it was great.