Think rhubarb is only good for making pies? Guess again. This vegetable is so versatile, it has its own festival.
by Leon Pantenburg
When it comes to choosing as really useful, rugged vegetable for your survival/prepper garden, don’t overlook rhubarb. Rhubarb is rich in vitamin C and dietary fiber. It is a perennial which forms large fleshy rhizomes and large leaves with a long, thick – and tasty – stalks.
Rhubarb is a hardy vegetable, loaded with nutrients, that can be grown virtually anywhere. This cookbook is devoted entirely to rhubarb recipes.
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Maybe most importantly, rhubarb can be grown virtually anywhere.
These are some of the reasons there is the annual rhubarb festival in La Pine, Oregon. La Pine has got to be one of the most challenging places in the United States for growing anything. According to local gardening guru Linda Stephenson, author of several cold climate gardening books, the area has a combination of everything challenging when it comes to growing climate. The area is in the high desert, with average annual rainfall of about 10 inches, the “soil” is a sterile mixture of pumice and temperatures fluctuate wildly. Stephenson has recorded extremes of 92 degree and 20 degrees with in a 24-hour period.
Rhubarb also tolerates very cold (-20 F) very well, and you don’t need to do much to help the plant make it through the winter. Basically, in the fall, all you have to do is remove the last few stalks from the first hard frost and spread a layer of compost about three inches thick to prevent the winter winds from drying them out.
One of the few vegetables that can flourish in this environment is rhubarb. Stephenson got the idea for a rhubarb festival several years to draw attention to the plant and its uses. All cooking entries have to include rhubarb, and the result is a cookbook dedicated solely to rhubarb.
This salsa recipe is a festival favorite.
Rhubarb Salsa
1 c granulated sugar
1/2 c water
2 Tbs finely shredded orange peel
6 c rhubarb, cut into 1/2-inch pieces
1/2 c green bell pepper, diced
1/4 c sweet onion, finely chopped
1/3 c red onion, finely chopped
1 jalapeno pepper, seeded and minced
2 Tbs honey
2 Tbs lemon juice
1 tsp fresh ginger, grated
In a medium, non-stick sauce pan, combine sugar, water and orange peel, bring to a boil.
Add chopped rhubarb and reduce heat to medium. Simmer gently until the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool to room temperature. When cool, add remaining ingredients. Mix well. Serve chilled at room temperature.
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