'Pie Plant' Makes Its Appearance

I’m way behind in my garden planting, but due to the wretched April weather this year, I can’t blame myself too much.  I also know that I always get this way right about now, panicking that I’m not getting seeds into the ground fast enough and feeling like I’m missing a boat that is slowing leaving the harbor. But relax, I tell myself. I did get some lettuce and leek seeds in, there’s still plenty of time, and, thank goodness for rhubarb!

The ‘Pie Plant’, as it is sometimes called, rhubarb is a hardy perennial that comes back year after year, unfurling its large, ruffled, triangular shaped leaves upon pinkish red stalks early in the spring. The plant’s tart, celery-like stems (the leaves are toxic) are often used in pies, which is of course how it got its nickname. 

There is certainly more to do with rhubarb than make pies, however.  Try rhubarb crisp, rhubarb jam, or use it chopped in muffins and coffeecakes.  It can also be made into chutney to serve alongside meats. Rhubarb is in season now and will be showing up in farmer’s markets all spring and summer.

Easy to grow as long as there is plenty of sunshine, rhubarb is a great addition to a home garden. Start with a small plant and give it plenty of space and you can enjoy rhubarb for years. We had some in our back yard when I was growing up and we had cooked rhubarb for breakfast during its peak season, which is April through June.  You can continue to eat it all summer, but it is most tender in the early, cooler months.  My mother simply cut the rhubarb into small pieces, covered it with water and added a lot of sugar, cooking it down until it became a thick sauce. My father loved it. Me, not so much. However, I have begun to make my own version, which I enjoy now. I add strawberries, which naturally sweetens the rhubarb and cuts down on the amount of sugar I need to use.  But I prefer it warm over good vanilla ice cream instead of for breakfast. (Just to make sure I still get my sugar!)

With high water content and plenty of dietary fiber, rhubarb has lots of Vitamin K and also contains a significant amount of Vitamin C, calcium and potassium. One cup of raw chopped rhubarb has only 26 calories, so if you haven’t eaten rhubarb before, by all means try some.  Look for firm stalks at the grocery store or market and keep them refrigerated until ready to use.  They will keep well for a week or even two in the refrigerator.

I was in New York recently visiting family and I went to a little restaurant in the Village. On the menu was a cocktail called a Rhubarb Smash. Of course I had to try it. A mixture of gin, rhubarb- thyme simple syrup, rhubarb bitters and seltzer, it was, well, smashing! I’m going to have to experiment.

I was happy to return to Northbrook, though, and head out to my garden to pick my own rhubarb. I truly believe that our connection to the earth, or the natural world if you will, is vitally important to our health both physically and mentally. I believe that it is important to teach our children the serenity that can be found in nature, as well as the health benefits of eating food that comes as directly from the source as possible. We are all earth citizens whether we hail from the United States, Australia, Germany, China or Iran. A seed grows in any language and that connection between us is something good and important, healing and enriching.

I am blessed to have grown up with a backyard to play in, to pick violets and plant things in and to connect in a natural way to the world around me from a very young age.  It is hard for me to imagine growing up in an apartment building in a large city, and yet that is the reality of many. I am so excited to see all of the urban opportunities blossoming (once again, pun intended) for city dwellers to find connection to the earth through parks and programs as well as community and rooftop gardens. Or even a Rhubarb Smash!  It is always possible to connect.

Here is what I did with my first rhubarb of the season. It’s easy and delicious. InJoy!

Rhubarb Strawberry Crisp

2 cups chopped rhubarb

2 cups sliced strawberries

1/3 cup sugar (1/2 cup if you like it sweeter)

½ cup rolled oats (regular or quick)

¼ cup flour (I use whole wheat)

2 Tablespoons brown sugar

½ teaspoon cinnamon

1/8 teaspoon nutmeg

3 Tablespoons butter, softened

Toss the rhubarb and strawberries with the sugar and spread them into a greased baking pan. A 9” X 9” brownie pan works well.  Next mix the other ingredients together well and spread the crumbly mixture over the top of the fruit.  Bake at 350 degrees for about 40 minutes. Serve warm with vanilla ice cream!