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Thread: Rhubarb questions

  1. #11
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    We put the leaves in the compost bin and there were never any problems. Growing up, my dad told us that the poisonous parts of the leaves do not get absorbed by the root system of plants when using the compost in a garden or flower beds. We laid the leaves out flat to create a layer to readily compost and, as my dad said, 'the leaves will be more diluted with the rest of the stuff'.
    Rules he gave us:
    Never cut rhubarb as the stems may rot.
    Pull gently toward you, then pull to the side and twist. Ripe rhubarb should 'snap and pop' right out when pulled the right way (His Way). The crowns of the rhubarb will remain and keep the plant strong.
    Always wait 2 years to harvest new plantings.
    Stop pulling rhubarb by the 4th of July. Leave the plant alone and there should be another harvest in the fall.
    Never pull a stalk less than 10-12" in length.
    Never take more than half of the plant during the harvesting season.
    Thinning out the rhubarb is good for the plant-don't let the plant go without harvesting some during the season.
    Don't pull the stems all in the same spot of the plant. You will have bald rhubarb.
    And we all listen to our dads, right?
    Mmmmm....warm, sweetened, cooked rhubarb over vanilla ice cream.

  2. #12
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by PurplePassion View Post
    That is what I heard and read, they said the leaves are poison; not to put them in the compost pile , just put them in the garbage.
    Rhubarb leaves are toxic to humans ... though not an issue when composted.
    That is, unless one is in the habit of eating dirt!

    Compost breaks down the oxalic acid quickly.
    There is no negative effect to the composting process.
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  3. #13
    Senior Member JENNR8R's Avatar
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    I cut up rhubarb in a garden salad.

  4. #14
    Junior Member IraJane's Avatar
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    I grew up eating rhubarb custard pie, but my son's favorite pie is rhubarb made as a fruit pie. I use the recipe in the Betty Crocker cook book, except I leave out the orange peel and add 1/2 tsp. almond flavoring. During rhubarb season I make up pie fillings, pour each one in a separate plastic zip type bag, and place in an aluminum pie pan to freeze. Once they are frozen I take them out of the pie pan and stack. I make fresh crust, place the frozen filling in the lower crust, cover with the top crust and bake. It takes an extra 15 to 30 minutes to bake and is well worth the time. Tastes like fresh summer pie. We also put wild black raspberry and peach pie fillings in the freezer the same way. Taste especially good in the middle of the winter.

  5. #15
    Super Member damaquilts's Avatar
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    I love strawberry/rhubarb jam. When I was in VA there was a woman at the farmers market that made the best. Chunks of rhubarb in it. It's one of the few things I miss about VA Beach.

  6. #16
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    Quote Originally Posted by carslo View Post
    I miss rhubarb here in socal - it is very expensive to buy at the farmers market. It always grew like a weed no matter where I lived in Canada.
    I live in Florida and I miss it too! Love, love, love rhubarb pie. I always pulled the stalks. You can't believe what price they ask here $1.00 per stalk!

  7. #17
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    Quote Originally Posted by Tartan View Post
    I guess I just have to different, I always cut my stalks leaving about an inch above the ground. I have been doing it that way for the last 40 some years and haven't killed my plants yet. My Ruby Red always comes on first in the spring. I do remove the seed heads to extend the cutting season.
    I do the same....... I have an abundance of rhubarb

  8. #18
    Senior Member Snooze2978's Avatar
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    I moved my rhubarb the fall before last so I knew I could harvest last year plus we had a drought so they didn't do well. I planted my squash where the rhubarb had been and they did not do well at all. I thought I had removed any and all dead leaves, etc from the rhubarb but as I stated my squash plants did lousy in that location only. I planted some a little down the from that area and they did great so I assumed it was something left from the rhubarb plants.

    This year I have 9 plants from the original 3 I transplanted and they were doing great till it snowed here the other day. I'm worried about all my plants as they were all showing life before the snow.

    Suz in Iowa

  9. #19
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    rhubarb crisp,,, sliced rhubarb, sugar, oatmeal, cinnamon.....yum goooood !!!!!!!!!

  10. #20
    Super Member ptquilts's Avatar
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    I just today made strawberry rhubarb jam with the last of last year's rhubarb that was in the freezer. I cheat and use strawberry jello - super easy recipe and fast! Made 3 jars for me and one for my neighbor, who also gives me some of his rhubarb.

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