Rhubarb is a curious plant. It is classified as a vegetable, but it eats like a fruit.
$ / take what you need; pay what you can.
Please note that prices are subject to change. Current prices are posted at the farm stand, or you can contact us for pricing details.
Contact us and we’ll harvest some fresh just for you… or schedule a time to come and pick your own!
Rhubarb Recipes
Rhubarb stalks are full of vitamins, minerals and fiber, but its leaves are full of oxalic acid, making them poisonous. Our favorite fact about rhubarb (besides how fun it is to spell) is that it signifies the beginning of the Spring produce season!
About Our Rhubarb
Our rhubarb plot has a variety of varieties. Some of the parent plants were here when we moved to our acreage over 30 years ago. Some we brought with us from our house in town, and some were collected from “back home” before our parents left the farmhouses we grew up in.
This range of varieties produces a beautiful rainbow of thin, thick, red, pink and green stalks. All equally tart and yummy.
Stalks vs. Leaves
Rhubarb stalks, which look and feel sort of like celery stalks, have a very sour, tart taste. The stalks are said to contain healthy amounts of several vitamins and minerals, including vitamins K and C, as well as fiber and antioxidants.
However, the leaves of the rhubarb plant are high in oxalic acid and should not be eaten!
Our Favorite Rhubarb Recipes
In our house, Spring means rhubarb! Here are some of our favorite ways to use rhubarb.
- For a dessert in a flash, cook up some rhubarb sauce and serve over crumbled biscuits and a scoop of vanilla ice cream.
- Strawberry-rhubarb jam is another easy to make treat that pairs nicely with our breakfast-in-a-mug recipe!
- Chocolate-dipped rhubarb is an easy dessert that looks fancy! Simply gently melt white or milk chocolate chips in a small saucepan or the microwave. Dip the ends of rhubarb stalks in the chocolate and place on a sheet of waxed paper and sprinkle with cinnamon or nutmeg.
- Candied rhubarb curls are a bit more complicated to make, but so festive when sprinkled on top of pudding or cake. In a saucepan, bring a simple syrup of one part sugar to one part water (such as 1 cup sugar to 1 cup water) to a boil. Use a vegetable peeler to peel strips from your rhubarb stalks. Carefully place rhubarb strips one by one into the boiling simple syrup, being careful not to crowd them. As the strips cook, they will curl into fancy shapes. After a few minutes, gently remove your curled rhubarb strips and place onto a sheet of waxed paper or parchment to dry. Use your curls to garnish cake, pudding, or a scoop of your favorite ice cream.
- If you can’t wait to taste Spring, simply dip your stalk of rhubarb straight into your sugar bowl and crunch away! Boy, does that bring back childhood!
Whether you like your rhubarb tart or sweet, enjoy the first fruit (umm… I mean vegetable) of Spring!
Get yours now! Stop by the Harbacheck Harvest farm stand, or contact us to arrange a pick-up time that’s convenient for you.