As we approach the end of the growing season, it’s time to make the most of the last rhubarb harvest before allowing the plant to rest and gather energy for the next year. This month marks the final opportunity to enjoy those tart, vibrant stems before your rhubarb takes a well-deserved break. But what about those massive, lush leaves? While they may be tempting, remember that rhubarb leaves contain high levels of oxalic acid and should never be consumed. However, there’s no need to waste them—instead, you can turn them into valuable garden fertilizer using the Jadam method.
Why You Shouldn’t Eat Rhubarb Leaves
Rhubarb leaves are often misunderstood. While it’s true they contain oxalic acid, which can be toxic in large amounts, the leaves still have a vital role to play—just not on your plate. Consuming the leaves would require a significant amount to cause harm, but it’s better to err on the side of caution. Instead of tossing them out, why not recycle these leaves back into your garden where they can work wonders as a natural fertilizer?
Transforming Rhubarb Leaves into JLF Fertilizer
Jadam Liquid Fertilizer (JLF) is a simple and effective way to turn plant material into nutrient-rich liquid gold for your garden. Here’s how you can make the most of your rhubarb leaves with this easy DIY recipe.
Ingredients for JLF:
- Almost any plant material (I used 5 rhubarb leaves) to fill the bucket 3/4 full
- Enough unchlorinated water to fill up the container
- 1 or 2 handfuls of leaf mould
Instructions:
- Place the rhubarb leaves in a large bucket, filling it about three-quarters full.
- Add enough unchlorinated water to fill the container.
- Toss in a handful or two of leaf mould—this helps kickstart the fermentation process.
- Let the mixture sit for a few weeks, stirring occasionally. You’ll know it’s ready when the liquid has turned a dark, earthy color, and the smell becomes pungent.
- Dilute the liquid 1:50 with water and use it to feed your garden plants.
This homemade fertilizer is not only a sustainable way to use up garden waste, but it also provides your plants with a balanced, natural nutrient boost.
The Sweet Reward: Rhubarb Tart
Now that your garden is taken care of, it’s time to treat yourself to a delicious rhubarb tart. This tart combines a perfectly crumbly shortcrust base with a tangy lemon curd filling, all topped with your favorite seasonal fruits. Here’s how you can whip up this delightful dessert:
Shortcrust Recipe:
- 250g (2 cups) flour
- 90g (0.33 cup) coconut sugar
- 125g vegan butter (cold)
- Cold water as needed
Instructions:
- In a bowl, mix the flour and coconut sugar.
- Add the cold vegan butter and rub it into the flour mixture until it resembles breadcrumbs.
- Gradually add cold water, just enough to bring the dough together.
- Wrap the dough in cling film and let it chill in the fridge for at least 30 minutes.
Lemon Curd Recipe:
- 3/4 cup corn starch
- 1 liter plant-based milk
- 2 tbsp coconut sugar
- Zest of 2 medium lemons
- Juice of 1 lemon (or more to taste)
Instructions:
- In a saucepan, mix the corn starch with a small amount of the plant-based milk until smooth.
- Add the remaining milk, coconut sugar, lemon zest, and juice.
- Cook over medium heat, stirring constantly until the mixture thickens.
- Allow the lemon curd to cool before spreading it over the shortcrust base.
Decorate:
- Rhubarb stems
- Almonds (optional)
- Strawberries (optional)
- Pine nuts (optional)
- Berries (optional)
Bake:
- Preheat your oven to 160°C (320°F).
- Assemble the tart by pouring the lemon curd onto the chilled shortcrust base.
- Arrange the rhubarb stems and other optional toppings on top.
- Bake for 30-40 minutes until the crust is golden and the toppings are slightly caramelized.
Enjoy your tart warm or cold, knowing that you’ve not only created a delicious dessert but also contributed to a sustainable garden practice.
By making the most of your rhubarb harvest—both in the kitchen and in the garden—you’re embracing the full potential of this versatile plant. As you savor each bite of your rhubarb tart, remember that your garden is also benefiting from the nourishing fertilizer you’ve created. Here’s to a fruitful harvest and a thriving garden next season!
