When is rhubarb in season?
The rhubarb season starts in early to mid-April and ends on June 24th, St. John's Day. So we can enjoy the sour sticks for almost three months. The beginning of the harvest season is there depending on the weather: If the winter is mild and the temperatures rise early, the first rhubarb can be harvested at the beginning of April.
The end of the rhubarb season, however, is set for June 24 – the so-called St. John's Day also ends the asparagus season. There are several reasons for setting this deadline: Firstly the plant needs a breakto regenerate and prepare for the following year. On the other hand, the vegetables grow stronger and warmer this produces more oxalic acidwhich can be harmful to health in too high a concentration.
Is rhubarb poisonous?
Due to the high oxalic acid content, you should not eat large amounts of rhubarb raw and peel the rhubarb before consuming it. When you cook it, part of the oxalic acid is lost and you don't have to worry anymore Rhubarb is also often combined with dairy products because they bind oxalic acid – making the vegetables even more digestible.
The By the way, leaves are not edible and people who have kidney problems or gout, should completely avoid eating rhubarb. This also applies to other vegetables with a high concentration of oxalic acid, such as chard, spinach and beetroot.
Rhubarb season: cultivation and harvest
Rhubarb can be planted both in spring and autumn, but you have to plan that the harvest can only take place in the second year. In January the rhubarb is covered with foils on the fields, which store the heat like a greenhouse and make the plants grow faster. The film is then removed in March before the rhubarb season starts in April: When the poles are no longer wavy but smooth, they can be harvested.
Buying and storing rhubarb
You can recognize fresh rhubarb by its sturdy sticks and a shiny, intense color. The interfaces at the ends should look juicy. By the way, green rhubarb tastes a little more sour than the red variety.
Processes the vegetables best within two to three days and put it in the fridge, wrapped in a damp cloth. Alternatively, you can freeze the rhubarb or boil the rhubarb and keep it longer. We have delicious rhubarb recipes, from rhubarb cake to rhubarb compote to rhubarb jam, everything is included!