{"id":5559,"date":"2019-07-03T06:30:07","date_gmt":"2019-07-03T10:30:07","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5559"},"modified":"2021-10-25T14:40:26","modified_gmt":"2021-10-25T18:40:26","slug":"take-tart-to-the-smokey-side-with-fresh-rhubarb-smoked","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/take-tart-to-the-smokey-side-with-fresh-rhubarb-smoked\/","title":{"rendered":"Rhubarb Smoked- TAKING TART TO THE SMOKEY SIDE!"},"content":{"rendered":"\r\n
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\"Our

Our finished Smoked Rhubarb<\/p><\/div>\r\n\r\n<\/figure>\r\n\r\n\r\n\r\n

Try Rhubarb (smoked) for a less tart taste! <\/a><\/span>Share on X<\/a><\/span><\/h2>\r\n\r\n\r\n\r\n
\"Listen\r\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/TAKE-TART-TO-THE-SMOKEY-SIDE-WITH-FRESH-RHUBARB-ON-THE-SMOKER-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\r\n<\/figure>\r\n\r\n\r\n\r\n
<\/figure>\r\n\r\n\r\n\r\n

Rhubarb Smoked <\/strong>– I will make a confession: I don\u2019t like rhubarb, a spring to early summer perennial vegetable, on its own, likely due to the very tart flavor.\u00a0 I do, however, enjoy this vegetable smoked<\/a> and then blended with a sweet fruit.<\/p>\r\n\r\n\r\n\r\n

This is likely why you may not have realized that rhubarb is a perennial vegetable since this is so widely used for dessert items. The rhubarb stalks are suitable to eat but the leaves are poisonous meaning they should never be eaten or added to a smoothie.\u00a0 Since this is a tart vegetable, I am going to first smoke it to change the balance of that tartness.\u00a0 Later, I plan to use these smoked stalks in combination with some smoked strawberry to make a strawberry-rhubarb fool, a delicious treat or dessert.\u00a0<\/p>\r\n\r\n\r\n\r\n

For now, let\u2019s get about a pound of fresh rhubarb, hopefully from a garden or a fresh market, and meet at the smoker for an easy method of infusing wood flavoring to this tart stalk vegetable.<\/p>\r\n\r\n\r\n\r\n

Smoked Rhubarb- Selecting and Preparing<\/strong><\/h2>\r\n\r\n\r\n\r\n
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\"Our\r\n
#rhubarb<\/strong><\/figcaption>\r\n<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n

Rhubarb is a perennial vegetable<\/a> that prefers cold conditions to thrive.\u00a0 When first planted, you won\u2019t be able to harvest any of the stalks until the second year, similar to growing asparagus.\u00a0 When ready to harvest, you\u2019re looking for stalks 12 to 18-inches in length with good girth to them.\u00a0 If the stalks are too thin, that means the plant does not have enough nutrients.\u00a0<\/p>\r\n

Here is a great guide on growing your own rhubarb for those that want to add to your garden production or simply like this vegetable: https:\/\/happydiyhome.com\/growing-rhubarb\/<\/a><\/p>\r\n\r\n\r\n\r\n

Once harvested, clean well under water and pat dry.\u00a0 Trim all the leave ends from the stalks as these are poisonous, and discard. Note you can compost the leaves as the poisonous oxalic acid breaks down quickly when decomposition begins.<\/p>\r\n\r\n\r\n\r\n

I prefer to cut my stalks into 3-4-inch lengths.\u00a0 That\u2019s it!\u00a0 Likely one of the easiest vegetables to prepare for the smoker.\u00a0 Speaking of the smoker, time to prepare ours.\u00a0 I\u2019ll be using an electric smoker today since smoking rhubarb takes very little time.<\/p>\r\n\r\n\r\n\r\n

Tasting Notes: <\/em><\/strong>Whether to cut the stalks is dependent on what you plan to do with the rhubarb so adjust this step according to your planned recipe.<\/em><\/p>\r\n\r\n\r\n\r\n

Smoked Rhubarb- Fire Up the Smoker!<\/strong><\/h2>\r\n\r\n\r\n\r\n
\r\n
\"The\r\n
The Electric Smoker for our Rhubarb (smoked) techniqu<\/strong>e<\/figcaption>\r\n<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n

I\u2019ll be using a standard vertical electric smoker<\/a> that uses lava rocks as the radiator of the heat as well as an electric element as the fuel\/heat source.\u00a0 My electric smoker allows me to use wood chunks so I have an assortment of small sizes that total about 6 ounces of hardwood.\u00a0 The double filet wood chunk <\/a>size is ideal and as a tip, if you note to SmokinLicious\u00ae<\/strong> the need for thin chunks, these can be provided.\u00a0<\/p>\r\n\r\n\r\n\r\n

My set up is simple: I wrap one of my grill grates in aluminum foil, place my element on the lava rocks and insert wood chunks between the element\u2019s spaces.\u00a0 I\u2019m using a combination of maple and cherry hardwood.\u00a0 I add my water pan with about 2-inches of hot water so energy from the unit isn\u2019t wasted heating up the water.\u00a0 On goes my tray of pre-cut rhubarb that are spaced to allow the smoke to penetrate all around.\u00a0 Leave these untouched on the smoker for about 20-25 minutes or until the thickest stalks are fork tender.<\/p>\r\n\r\n\r\n\r\n

The best part about rhubarb on the smoker is it takes very little effort.\u00a0 Trim, clean, and cut to size then place on the grate and smoke.\u00a0 In about 15 minutes time, you\u2019ll see a golden hue come out of the rhubarb pieces.\u00a0 That means the smoke has penetrated its great flavor.\u00a0 Using a fork or the tip of a paring knife, I check the thickest stalk to be sure I can easily pass the metal tip thru.\u00a0 If so, then the rhubarb is tender and ready to come off the smoker.\u00a0<\/p>\r\n\r\n\r\n\r\n

\r\n
\"Cut\r\n
Cut up Rhubarb pieces in the smoker<\/strong><\/figcaption>\r\n<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n

If your plans are to prepare this for rhubarb pie, then just continue with your favorite recipe.\u00a0 This step is simply to provide another flavor level and begin the cooking process. Check in with us soon as we release our version of the strawberry-rhubarb fool<\/strong> featuring this smoked rhubarb and smoked strawberry.\u00a0<\/p>\r\n\r\n\r\n\r\n

What\u2019s your favorite method of cooking rhubarb?\u00a0 Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.\u00a0 Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That\u2019s SmokinLicious\u00ae<\/strong>.<\/p>\r\n\r\n\r\n\r\n

SmokinLicious\u00ae products used for this technique:<\/h2>\r\n\r\n\r\n\r\n

Wood Chunks- Double Filet<\/a><\/h3>\r\n\r\n\r\n\r\n
\"More\r\n
More related reading on Rhubarb (Smoked) recipes in our smoking & Grilling tips and technique see our directory on previous blogs!<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Additional reading:<\/h2>\r\n\r\n\r\n\r\n

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?<\/a><\/h3>\r\n\r\n\r\n\r\n

-EASY GRILL ROASTED TOMATOES<\/a><\/h3>\r\n\r\n\r\n\r\n

-ODE TO THE GRILLED FAVA BEAN<\/a><\/h3>\r\n\r\n\r\n\r\n
\r\n
\"Dr.

Dr. Smoke- Take tart to the smokey side with fresh, smoked rhubarb!<\/p><\/div>\r\n\r\n<\/figure>\r\n","protected":false},"excerpt":{"rendered":"

Rhubarb Smoked – I will make a confession: I don\u2019t like rhubarb, a spring to early summer perennial vegetable, on its own, likely due to the very tart flavor.\u00a0 I do, however, enjoy this vegetable smoked and then blended with a sweet fruit. This is likely why you may not have realized that rhubarb is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[256,1,10,4],"tags":[442,1258,1254,1252,1257,1256,1253,1251],"class_list":["post-5559","post","type-post","status-publish","format-standard","hentry","category-electric-smokers","category-general-smoking-information","category-recipes","category-smoking-with-chunks","tag-cooking-wood-chunks","tag-fresh-rhubarb","tag-lava-rocks","tag-perennial-vegetables","tag-rhubarb","tag-smoked-rhubarb","tag-smoking-vegetables","tag-vertical-electric-smoker"],"yoast_head":"\nRhubarb Smoked- TAKING TART TO THE SMOKEY SIDE! - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Fresh Rhubarb smoked on the vertical electric smoker. This fresh vegetable has great fiber content which accepts smokey flavor! 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This fresh vegetable has great fiber content which accepts smokey flavor! Less tart too!","breadcrumb":{"@id":"https:\/\/www.smokinlicious.com\/blog\/take-tart-to-the-smokey-side-with-fresh-rhubarb-smoked\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.smokinlicious.com\/blog\/take-tart-to-the-smokey-side-with-fresh-rhubarb-smoked\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.smokinlicious.com\/blog\/take-tart-to-the-smokey-side-with-fresh-rhubarb-smoked\/#primaryimage","url":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Smokey-Rubbarb.jpg","contentUrl":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Smokey-Rubbarb.jpg","width":500,"height":275,"caption":"smoking rubbarb will reduce its tartness"},{"@type":"BreadcrumbList","@id":"https:\/\/www.smokinlicious.com\/blog\/take-tart-to-the-smokey-side-with-fresh-rhubarb-smoked\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.smokinlicious.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Rhubarb Smoked- TAKING TART TO THE SMOKEY SIDE!"}]},{"@type":"WebSite","@id":"https:\/\/www.smokinlicious.com\/blog\/#website","url":"https:\/\/www.smokinlicious.com\/blog\/","name":"Smokinlicious\u00ae Smoking Wood Tips","description":"Wood Cooking & Smoking Tips","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.smokinlicious.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.smokinlicious.com\/blog\/#\/schema\/person\/54414873069f00e3d5eccc02256b107f","name":"DrSmoke","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/wphb-cache\/gravatar\/2a7\/2a75393e26c395c0182ea0c6a6251a36x96.jpg","url":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/wphb-cache\/gravatar\/2a7\/2a75393e26c395c0182ea0c6a6251a36x96.jpg","contentUrl":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/wphb-cache\/gravatar\/2a7\/2a75393e26c395c0182ea0c6a6251a36x96.jpg","caption":"DrSmoke"},"sameAs":["http:\/\/www.smokinlicious.com"],"url":"https:\/\/www.smokinlicious.com\/blog\/author\/terryg\/"}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/posts\/5559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/comments?post=5559"}],"version-history":[{"count":0,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/posts\/5559\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/media?parent=5559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/categories?post=5559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/tags?post=5559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}