Mikoot Rhubarb

The Mikoot Rhubarb (Rheum x hybridum) is a generous variety of Garden Rhubarb, particularly productive and early, reliable and easy to grow. It produces green stems tinged with red at the base, with tangy green flesh. Harvesting begins as early as April 15th, and multiple harvests can be made in a season with a plant that is a few years old. Since it does not exceed 60 cm (24in) in height, it can be grown in a small garden. It is a very hardy perennial plant, but also ornamental, easy to grow in a fertile garden soil that does not dry out. The stems or petioles can be cooked in crumbles, tarts, compotes, jams or marmalades, while its leaves are toxic. 

Originally from Asia, Garden Rhubarb is part of the Polygonaceae family. Used as a medicinal plant since antiquity, it has only been consumed as food since the 18th century. It was Marco Polo who introduced it to Europe.

Rhubarb is a vigorous plant, producing, once well established, large leaves whose petioles are consumed and are generally green tinged with red. Its flowering is far from systematic. It occurs in June, in the form of panicles of white flowers. It is rather ornamental, but it does affect leaf production and tends to weaken the plant. It is therefore advisable to remove the flower stalks before they develop.

In the garden, it thrives best in moist, fertile soil and cool climate. You can plant it in full sun or partial shade and make sure to leave enough space for its development, at least 1 m², or even 1.5 m².

The Mikoot Rhubarb season starts in mid-April, with the plant being able to produce up to 5 harvests when well established. In the kitchen, the petioles are usually consumed cooked in jam, compote, marmalade, or as a pie filling. Some also consume them raw, simply dipped in sugar and eaten as is. Its deliciously sweet and tangy flavor pairs particularly well with strawberries, try this combination in a crumble or jam, it's a delight! Rhubarb compote can also be used to accompany savory dishes, especially white meats.

Rhubarb has appetizing, astringent, refreshing properties and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its leaves, which are extremely rich in oxalic acid, are toxic. 

Harvesting: from the 2nd or 3rd year. The petioles are mainly harvested in May-June, but also later in the season, depending on the varieties.

Storage: Rhubarb petioles can be stored for a few days in the vegetable drawer of the refrigerator or for a few months, cut into pieces, in the freezer.

Tip for gardeners: Rhubarb leaves are toxic, but they can be used to prepare a repellent liquid against aphids.