Yesterday, I finally got around to harvesting my rhubarb. I’ve been nurturing my plants for nearly three years – after all, it’s not easy to grow rhubarb in Tennessee’s hot summers. It was a bumper crop, and I promptly celebrated by making a rhubarb pie. Below, I’ll share my dairy-free rhubarb custard pie recipe.
What Is Rhubarb?
To some, rhubarb might be some imaginary vegetable only known from NPR’s Praire Home Companion radio show.
Rhubarb (Rheum rhabarbarum) is a large-leafed, mounding perenneal plant that is native to Asia. The stalks or stems are used to make pies, jellies, wine, and other tasty treat. Because of its most common use, it is also known as pieplant.
By the 1700s, rhubarb was being grown as a food source in Europe. It traveled to America with early colonists and became a northeastern staple.
Is Rhubarb Poisonous?
The simple answer to that question is yes, it is, and no, it is not. Confused?
The leaves of rhubarb contain an organic compound known as oxalic acid, which is poisonous to humans. Therefore, the leaves are never eaten. And no, you can’t cook the toxin out of the leaves as you would polk or some other plants.
The stems, however, do not contain this compound. It is safe to eat the stems fresh or frozen, raw or cooked. No special preparation (other than removing the leaves) is required.
It should be noted that even the stalks should not be eaten after the first frost. The cold causes the oxalic acid to migrate from the leaves into the rest of the plant.
How Do You Grow Rhubarb?
Rhubarb can be grown in temperate regions around the world. In Alaska and New England, for example, it is used an ornamental as well edible plant because it withstands the cold weather well.
You can purchase rhubarb plants or seeds from many greenhouses (For example, check out our friends at Baker Creek Heirloom Seeds). The plants may take a year or two to get established well.
As already stated, rhubarb does well in cold weather. In cooler climates, you can plant it just about anywhere. In warmer areas, however, it may need a little more TLC.
I live in Tennessee, and summers are hot – often with long stretches in the 90 to 110 degrees Fahrenheit range. Rhubarb doesn’t like that, and a local Amish farmer once told me that he didn’t grow rhubarb for that reason; he had it shipped in from a farm farther north.
I was determined, and after sacrificing quite a few rhubarb plants to the hot sun, I finally found a system that works. My best plants live on the north side of my house where they are shaded for most of the day. They also benefit from the moisture produced by the air conditioner unit.
My other successes live in a raised bed on the west side of the house. They are shaded by the house itself until noon, receive direct sun until 3, and are then shaded by a tree for the rest of the evening.
If you live in a hot climate, consider placing your rhubarb where it receives similarly ample moisture and shade.
Rhubarb is a perennial, meaning it comes back every year. Its leaves will die back in the fall, but the root will continue to live underground.
Rhubarb can be cultivated either by seed or by dividing the plant. Many cultivators recommend removing the seed stalk when it appears in the spring. Why? So that the plant will put all its energy into making delicious stalks for you to eat.
If you want to divide your rhubarb, do so when it first emerges in early spring. Dig up the root, and observe where clusters of stalks are emerging. Use a shovel to cut the root between these clusters. Then, plant both root stocks, and you’ll have even more rhubarb to enjoy!
How Do You Harvest Rhubarb?
Rhubarb is one of the easiest vegetables to harvest. Once the stems reach at least 15 inches in length, you can break them from the plant or cut them with a knife or kitchen shears. Be sure to leave at least 1/3 of the stalks and leaves intact so that the plant can continue to thrive. Cut off the leaves and add them to the compost pile.
When Should You Harvest Rhubarb?
You can start harvesting rhubarb as soon at the stalks mature (reaching at least 15 inches) in the spring. In the northern hemisphere, for example, rhubarb may be harvested in April, May, and June. It is a good rule of thumb to cease harvesting in July – the plant needs time to recover before winter comes.
How Much Rhubarb Will My Plant Produce?
This year, by the beginning of June, I had collected over four pounds of stalks from two plants. I expect to get at least another pound before the season ends.
That makes rhubarb one of the most profitable plants you can grow. Groceries in my local area typically charge $3.99 US for one pound of rhubarb.
Dairy-Free Rhubarb Custard Pie Recipe
This delicious rhubarb custard pie recipe has a creamy, pudding-like filling.
Prep Time: 10 minutes
Cook Time: 1 hour
Dairy-Free Rhubarb Custard Pie Ingredients
2 prepared pie crusts
1/2 tbsp olive oil
3 cups rhubarb, chopped
2 eggs
1 1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
Tip: If you have trouble finding fresh rhubarb in your area, canned rhubarb can be purchased online.
Preparation
- Wash the rhubarb and cut into 1/2 inch chunks.
- Place one of the pie crusts in a 9 to 10 inch baking dish. Brush the dish with oil to prevent sticking. Preheat the oven to 400 degrees F.
Tip: We like to use an iron skillet, as it enhances the flavor and crispness of the crust.
3. Crack the eggs into a medium bowl. Beat with a hand whisk for about one minute.
4. Stir in the sugar, nutmeg, and vanilla. Add the rhubarb, and stir to coat.
5. Transfer the rhubarb to the pie crust. Smooth and cover with a second pie crust. Poke with a fork to vent.
6. Bake at 400 F for ten minutes, then reduce heat to 350 F. Continue to bake for 50 minutes.
7. Allow the pie to cool before serving. Enjoy!
This recipe can be kept in the refrigerator for up to 5 days, and we think it tastes even better cold!
Discover more great recipes.
Did you notice some affiliate links along the way? If you plan to buy any of the products we mentioned, please consider clicking through our link. It won’t cost you a dime and will help keep our website running and our family fed!
Cara Siera
One part Lois Lane, one part Jimmy Olsen, one part Johnboy Walton, and a bit of that Clark Kent secret identity thing thrown in for good measure.
Cara Siera is a freelance writer and photographer with a passion for travel and exotic cuisine. Join Cara, her husband Marc, and one very spoiled German Shepherd on their next great adventure.
