Victoria Rhubarb Sauce
Beautiful, tangy Victoria Rhubarb. I'm so excited to finally really get to harvest some of this delicious plant!
I planted Victoria rhubarb in my backyard knowing that it would take some time to bring it to full maturity and it's finally time. It takes three years for most plants to become large enough to harvest from when planted as a start but it's worth it. The plant will continue to bring you year after year of gloriously tart and tangy goodness!
I remember when I was little and my mom would make this simple stewed rhubarb for us and we would eat it warm in a little bowl alongside dinner. It was like getting to eat dessert before dinner! It does take some sugar to make this plant taste really wonderful but it's so packed with nutrients it makes it one of the healthiest things you can add to any dish where you might use fruit.
Rhubarb is definitely a vegetable that has chameleon like qualities that allow it to blend beautifully with strawberries and mimic fruit in pies, muffins and pastries.
These gorgeous blooms must be cut to keep the plant from going to seed. If the plant goes on to bloom fully the seeds will form and the plant will stop producing new leaves. Nip off the blossoms as close to the ground as you can. Click on the pictures above for a closer look.
The leaves of the rhubarb are poisonous and should never be eaten.
When harvesting the stalks, pull them from the crown with a gentle twisting motion or cut them with shears as close to the ground as possible. Then nip off the leaves for the compost pile. You will be left with beautiful shiny green stems tinged with crimson and the aroma of them is incredible.
We live in zone 6 b although some years it feels like 5 for sure so this is a very hardy plant. If you are interested in growing it where you live, chances are there is a variety that will work in your zone too.
Rhubarb is a very easy plant to grow and harvest and the flowers are really cool too!
If you aren't growing any I recommend that you pick up some rhubarb the next time you are in the produce section of your local market and try this super easy stewed rhubarb sauce recipe. It's really delicious all by itself but also makes a wonderful topping for ice cream, toast, pancakes and pastries.
Victoria Rhubarb Sauce
6 cups chopped rhubarb stalks
3/4 cup sugar
1 tablespoons water
1/4 teaspoon cinnamon
dash of salt
In a saucepan, combine the rhubarb, sugar, water, salt and cinnamon.
Simmer over low-medium heat for 10 minutes, or until all the sugar has dissolved and the rhubarb has mostly broken down. It will continue to break done as it cools.
Serve warm as a side dish in a small bowl or cool as a topping for ice cream, pastries or toast.