Rhubarb

Rhubarb, often mistakenly considered a weed, is a plant in the Polygonaceae family. A relative of nettles and buckwheat, rhubarb can be found in many backyards, as it's a perennial plant very resistant to our harsh climate. While the stalk is delicious on its own, dipped in sugar, or in a sweet or savory dish, its leaves are toxic; it's best to avoid putting it in the compost!

Short-term storage!

A few days on the counter, with its roots in water and/or in the refrigerator; 1-2 weeks in a plastic bag, without the leaves.

Enjoy it year-round using these preservation techniques:

Freezing

Freeze the stalks on a baking sheet and then transfer them to an airtight bag. It will keep for up to a year.

Recipe ideas: compote, crumble, vegetable stir-fry

Dehydration

After removing the leaves, thoroughly wash the stalks and cut them into approximately 1 cm pieces. Dehydrate at 135°F (75°C) for 8 to 12 hours. *Optional: Blanch the pieces for 2 minutes to preserve the rhubarb's color after dehydration. Stores in an airtight container for up to one year.

Recipe ideas: dried fruit and nut mix, salad

Canning

Cut the rhubarb into pieces, pack them tightly into a jar. Pour simple syrup over the pieces until they are covered, then seal the jars. Cover the jars with water and boil for 20 minutes.

Recipe ideas: Fruit salad, muffins

Lacto-fermentation

Mix 450g of rhubarb, 6g of salt, 15g of ginger, and 2g of cardamom until the salt is incorporated. Pack the rhubarb tightly into a jar and cover with the liquid. Close the lid and let it ferment for about 4 days (or to taste), making sure the rhubarb is always covered with liquid and opening the container once a day to release the gas.

Recipe ideas: Asian-style stir-fry

Preserve from early May to late August!

Consult the seasonal fruit and vegetable calendar for more information.