Comments on: Eat Rhubarb from Your Home Kitchen Garden

By: Your Small Kitchen Garden Rhubarb: IT IS ON! | Your Small Kitchen Garden

Your Small Kitchen Garden Rhubarb: IT IS ON! | Your Small Kitchen Garden — Tue, 27 Apr 2010 21:41:05 +0000

[...] How to harvest rhubarb and make sauce [...]

By: admin

admin — Tue, 16 Jun 2009 02:06:48 +0000

I’m not sure what you’re describing. Are there sticky spots that resemble a sticky spot left by a jelly-covered finger tip? Or, are the spots little pillows of jelly that are stuck to the stalk but that break off leaving the stalk more-or-less clean?

If I found a few jelly-smear sticky spots on my rhubarb, and they washed off easily, I’d still use the rhubarb.

If I found a few jelly “pillows,” I’d cut out a small section to which each pillow was stuck and use the rest.

Despite my sensibilities, I can’t tell you what caused the situation. The first, I’d guess, was a deposit left by some insect. Also guessing, I’d say the second is sap that leaked from the stem where an insect drilled a hole into the stalk (and maybe the insect stayed in the hole, hence my reluctance to eat that section).

I’ve not found a reference that mentions either problem, but would be happy to float the question to a broader audience and report back to you.

Can you describe the jelly spots a bit more? Are they more like sticky spots on the stems, or like little bubbles or pillows stuck to the stems?

By: Jennifer

Jennifer — Mon, 15 Jun 2009 19:08:23 +0000

I just went and cut some of my rhubarb. I wanted to prepare it and freeze for later use. Like last year, as soon as I got it wet to rinse off the stalks, there are jellied like spots on the rhubarb. What is it? Can it be cut off or is the rhubarb no good?

By: admin

admin — Sun, 14 Jun 2009 02:06:12 +0000

I’ll have to try the microwave approach. Being old, I’ve never learned to take my microwave oven seriously… it has always been that curiosity I use to melt butter and warm up leftover food originally cooked with real heat. A microwave oven sounds like a great way to make a thick sauce with little risk of burning it.

As for sugar? Yes, find your own level.

By: Aleeda

Aleeda — Sat, 13 Jun 2009 05:26:05 +0000

I usually do my rhubarb sauce in the microwave. I don’t add any water to it then and it won’t burn. I add the sugar when it is already a sauce and find that I can use less sugar than you suggested (about 1/4to 1/2 the amount) Maybe we have just gotten used to it a bit more zingy and sour. We like it warm when it is just cooked, or cold the next day.