Rhubarb
We start harvesting rhubarb in early May, just in time for our spring CSA. It’s a great treat when cooked, but quite tart raw, so it’s usually paired with something sweet. Try it simmered into a simple sauce (with sweetener) for yogurt or oatmeal, baked into pies or crisps, or cooked down into a compote for deserts. It can also be used in savory dishes like chutneys or paired with pork. Rhubarb is only available for a short time in the spring, so it’s really nice to make up a big batch of sauce or chutney to preserve for the rest of the year! Our rhubarb stalks may vary in size depending on what is coming out of the field- they could be as thin as a pencil or fatter than your thumb, but they’ll all taste just the same! Featherstone’s current rhubarb patch was transplanted to our ridgetop Petersen Farm back in April of 2019. Its original home near our pack shed became the site for our first high tunnel, so we dug up the whole field and moved it to the ridge. That was quite a process and a big team effort! Starting in 2025, we also inherited a beautiful organic rhubarb patch over at Hoch Orchard which allows us a bigger harvest for CSA members!
Storage Tips
Before using, trim off the ends and discard any leaves (the leaves are not edible), then rinse the stalks well. There is no need to peel. Keep rhubarb stems in an airtight bag or container in your fridge. For the crispest stems, use promptly! They'll lose a bit of moisture and crunch over time, but will still be great for cooking or baking after a week. When stored properly, rhubarb will keep for 1-2 weeks. You can also freeze rhubarb pretty easily!
Recipes
Cornmeal Crusted Fish Tacos with Rhubarb Salsa
Savory Rhubarb and Cinnamon Red Lentil Curry