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HUTCHINSON FARM
6202 Walkers Line,
Burlington, ON
905-335-2515


Rhubarb
Rhubarb
Photo: Rhubarb Bunch, David MacTavish, Hutchinson Farm, Burlington, ON, May 18, 2011
Grown at Hutchinson Farm since the 1980's. Available mid May - mid June 2015.

Rheum rhabarbarum
Rhubarb is one of the first crops we harvest in the spring, available about the same time as asparagus. The plant has distinctive green to red stalks which support large green leaves. The leaves are toxic, and the stalks are very sour, but with a bit of sugar (or a lot of sugar) rhubarb has a delightful flavour. Usually rhubarb is cooked. Rhubarb is frequently paired with strawberries -be careful though, sometimes rhubarb season is over before strawberries start, so be sure to freeze some to enjoy the two together.
  • In Season
     
    Mid May - mid June
    About 3 weeks before June strawberries. Usually there is a short period when both crops are available
    .

  • Purchasing tips
    Choose medium sized shoots that are upright in water with leaf removed. Green rhubarb tastes exactly the same as red.

  • Cultivars
    Valentine -thin very red stalks
    Canada Red - thick, mostly green and red (in spite of its name) stalks. Our preferred variety

  • Preserve
    Wash, chop, and freeze.

  • Nutritional Summary
    Rhubarb is low in sugar and therefore quite tart - instead of adding lots of sugar to your rhubarb recipes, try pairing it with a sweeter fruit like strawberries. Rhubarb is also very high in vitamin K, a vitamin that is important for healthy blood and bones.

  • Favourite Recipes
    Rhubarb Crisp, Rhubarb Pie (nice with strawberries too)!

    Rhubarb Crisp

    1 cup quick rolled oats
    1 cup brown sugar
    1/2 cup flour
    1 tsp cinnamon
    1/2 cup butter

    2 lbs rhubarb chopped into 1/2" pieces  (about 1 bunch = approx 4 cups chopped)
    1/4 c sugar


    Combine the the rhubarb and 1/4 c of sugar, and place into an oven-safe casserole dish.
    Combine the oats, brown sugar, flour,cinnamon, and butter until crumbly, then sprinkle on top of the rhubarb.
    Bake at 350 40-45 min, until bubbly and golden brown.
    Serve alone, or with vanilla ice cream and/or whipping cream.
    Leftover crisp is also good cold for breakfast, because it's technically a vegetable, don't you know?