Rhubarb

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Botanical name: Rheum rhabarbarum

Plant type: Fruit

Sun exposure: Full Sun

Rhubarb is a perennial vegetable, though it is generally used as a fruit in desserts and jams. You only eat the stalks, which have a rich tart flavor. The leaves of this plant are poisonous, so be sure that they are not ingested. Rhubarb is easy to grow, but needs cool weather to thrive.

Planting

• Before planting, eliminate all perennial weeds.
• Choose a site that is well-drained, fertile, and preferably in full sunlight. It does best where the average temperature falls below 40ºF in the winter and below 75ºF in the summer.
• Plant rhubarb roots (not seeds) in early spring well before the first light frost so that root development may take place.
• Dig large bushel basket-size holes. Space rhubarb plants about 4 feet apart and plant the roots 1 to 2 inches below the surface of the soil.
• Be sure to mix compost, rotted manure, or anything high in organic matter in the soil. Rhubarb plants are heavy feeders and need this organic matter. Don't add a chemical fertilizer when planting rhubarb or during the first year of growth. Direct contact with nitrates can kill your rhubarb plants.

Care

• Mulch generously with a heavy layer of straw and cow manure to provide nutrients for the plant, retain moisture, and discourage weeds.
• Water your plant well. It needs sufficient moisture during the summer.
• Remove seed stalks as soon as they appear.
• After the first spring, apply a light sprinkling of a high-nitrogen fertilizer (25-3-3 or 10-6-4) when the ground is thawing or has just thawed, so that the fertilizer will go into the ground and not harm the roots.
• Insects and diseases won't bother rhubarb plants as long as you keep the plants weed-free.
• Dig and split rhubarb roots every 3 to 4 years.

Pests

• Crown rot

Harvest/Storage

• Do not harvest any stalks during the first growing season so that your plants can become established.
• Harvest the stalks when they are 12 to 18 inches long. Usually after 3 years, the harvest period runs 8 to 10 weeks long. If the stalks become thin, stop harvesting; this means the plant's food reserves are low.
• Grab the base of the stalk and pull it away from the plant with a gentle twist. If this doesn't work, you can cut the stalk at the base. Be sure the discard of the leaves!
• Always leave at least 2 stalks per plant to ensure continued production. You may have a bountiful harvest for up to 20 years without having to replace your rhubarb plants.

Recommended Varieties

• Red rhubarb varieties, which are more tender. Some include 'Valentine', 'Crimson Cherry', and 'Canada Red'.

Recipes

• Rhubarb Crunch
• Strawberry Rhubarb Pie
• Rhubarb Grilled Chicken
• Rhubarb Pudding (An old recipe)
• Blueberry-Rhubarb Jam
• Rhubarb Punch
• Cold Rhubarb Soup
• Stewed Rhubarb with Spiced Whipped Cream

Wit & Wisdom

Rhubarb has many other uses, from medicinal to cosmetic. See how to naturally lightening your hair with rhubarb.