For daily wit & wisdom, get the Almanac newsletter.

Planting and Growing Rhubarb

Botanical Name
Rheum rhabarbarum
Grown as
Perennial
USDA Zones
3a
3b
4a
4b
5a
5b
6a
6b
7a
7b
Toxicity
Toxic to Dogs and Cats
Sun Exposure
Full Sun
Partial Sun
Water Needs
Moderate
Height
3-6 feet
Spread
3-6 feet
Soil pH
Acidic
Neutral
Special Features
Cut Flower
Low Maintenance
Attracts Pollinators
Deer-resistant
Rabbit-resistant
Resilience
Cold Hardy
Plant Type
Vegetables
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener

What grows for 10 years or more, suffers from almost no pests, and is refreshingly easy to care for? It’s rhubarb! This perennial vegetable has tart-flavored ruby or green stems used to make pies, crumbles, cakes, jams, and sauces. Learn how to plant, grow, and pick rhubarb correctly.

Rhubarb is easy to grow but needs a dormancy period to thrive and produce an abundance of huge stalks. Rhubarb does best where the average temperature falls below 40ºF (4°C) in the winter and below 75ºF (24°C) in the summer.

What’s lovely about rhubarb is that it’s a perennial: A healthy plant will remain productive for 10 years or more. For that reason, rhubarb should be planted in its own space in any corner of the garden where it can grow undisturbed. Rhubarb grows well in soil amended with plenty of well-rotted manure or compost; this has inspired some gardeners to plant it near their compost piles!

Planting

When to Plant Rhubarb

  • Rhubarb can be planted in late fall or early spring.
    • Plant rhubarb crowns after dormancy has set in in the fall, and you’ll have rhubarb cropping in the spring!
    • In spring, plant crowns when the soil is workable, when the roots are still dormant, and before growth begins (or as plants are just beginning to leaf out). If you have a temperature gauge, soil temperature should be 50°F minimum.

Spacing for Rhubarb

Where to Plant Rhubarb

Rhubarb grows best in full sun but will tolerate partial shade.

Choose a site with soil that is well-draining and fertile. Good drainage is essential, as rhubarb will rot if kept too wet. Mix compost, rotted manure, or anything high in organic matter into the soil. Rhubarb plants are heavy feeders and need this organic matter. Learn more about soil amendments and preparing soil for planting.

Rhubarb gets big! It can grow to 2 to 3 feet tall and wide. Make sure you choose a site where it won’t be crowded. 

How to Plant Rhubarb

  • Plant 1-year-old rhubarb crowns, which you can find at a garden center or nursery, or order online. Plants will be sold as bare-rooted specimens or young plants already growing in pots, ready for transplanting. (Rhubarb can be grown from seed, but this is not recommended.)
  • Before planting, eliminate all perennial weeds in the planting site.
  • Dig large, bushel-basket-size holes.
  • Space rhubarb plants about 2 to 4 feet apart and 3 to 4 feet between rows.
  • Plant crowns so the eyes are about 2 inches below the soil surface with buds facing up.
  • Water well at the time of planting.

Check out this video to learn more about how to plant rhubarb:

Growing

Overcrowding is a common problem with rhubarb and can lead to subpar growth. Dig and split rhubarb roots every 3 to 4 years. Divide when plants are dormant in early spring (or late fall). Divisions should have at least one large bud on them. 

  • Mulch generously with a heavy layer of straw to retain moisture and discourage weeds.
  • Water your plant well and consistently. Rhubarb needs sufficient moisture, especially during the hot, dry summer days.
  • Remove seed stalks as soon as they appear, as they will only drain energy from the plant that could be used to produce stalks or roots.
  • Each spring, apply a light sprinkling of fertilizer (10-10-10) when the ground is thawing or has just thawed. See your local frost dates.
  • In the fall, remove all plant debris. Once your ground freezes, it’s best to cover rhubarb with 2 to 4 inches of organic mulch, preferably well-rotted compost. By adding nitrogen to the soil, you’re preparing the rhubarb plants for a good spring season.

Rhubarb leaf

Harvesting

Do NOT harvest any stalks during the first growing season. Harvest sparingly in the second year. This allows your plants to become properly established.

  • After a plant’s third year, the harvest period (rhubarb season!) runs 8 to 10 weeks long, lasting through mid-summer.
  • Harvest stalks when they are 12 to 18 inches long and at least 3/4-inch in diameter. If the stalks become thin, stop harvesting; 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 with a sharp knife. To prevent the spread of disease, be sure to sanitize the knife before cutting. Discard the leaves.
  • Always leave at least two stalks per plant to ensure continued production. You may have a bountiful harvest for well over 10 years without replacing your rhubarb plants.
  • It was once believed that the entire rhubarb plant became toxic as summer temperatures rose. This isn’t true, although summer-harvested stalks usually have a tougher texture than those picked in the spring. Nevertheless, after midsummer (July), it’s best to leave stalks on the plant to allow them to gather energy for next year’s growth.

How to Store Rhubarb

Cut the rhubarb stalks and refrigerate in a covered container. Or, tightly wrap stalks in plastic or aluminum foil and refrigerate. Rhubarb can be kept fresh in the refrigerator for a couple of weeks.

Cut rhubarb stalks into pieces, place them in a covered container or zip-type plastic bag, and put them in the freezer. Frozen rhubarb will last about a year.

Pests and Problems

Pests and diseases are rarely an issue with rhubarb, but it may be affected by the following problems.

Rhubarb Pests and Diseases
Pest/DiseaseTypeSymptomsControl/Prevention
Botrytis (gray mold)FungusVaries; yellow/ brown/gray spots with water-soaked margins on leaves/flowers; gray mold; buds remain closed; stem lesions; wilt/rot; scorched appearance (“fire”) in some plantsDestroy infected parts/severely infected plants (do not compost); remove plant debris regularly; disinfect tools; good air circulation/sunlight; avoid overhead watering; prevent plant stress/injury; weed; rotation
Fungal leaf spotFungusVaries; leaf spots on lower leaves enlarge and turn brown/black; fuzzy growth or pustules in lesions; disease progresses upward; leaves dieDestroy infected leaves/ severely infected plants (do not compost); remove plant debris regularly; disinfect tools; resistant varieties; good air circulation; avoid overhead watering
Phytophthora crown and root rotOomyceteLeaves discolor/ wilt; dieback; oozing cankers near base; reddish brown discoloration of inner bark/wood; roots rot; plants slow-growing/stunted/dieDestroy infected plants and surrounding soil (do
not compost); prune out branch cankers; remove plant debris regularly; plant resistant varieties; prevent plant stress/injury; provide good drainage/do not overwater
Rhubarb curculioInsectWeevil-like beetle that bores into stalks/crowns; notches on stalks/leaves; holes in stalks leak sap; plants wilt/decayHandpick adults (appear in mid-May); destroy nearby host plants (sunflowers, thistle, dock) in mid-summer (July)
Slugs/snailsMolluskIrregular holes in leaves; slimy secretion on plants/soil; young stems “disappear”Handpick; avoid thick bark mulch; use copper plant collars; avoid overhead watering; lay boards on soil in evening, in morning lift and dispose of pests in hot, soapy water; drown in deep container of 1/2 inch of beer or of sugar water and yeast sunk to ground level; apply 1-inch-wide strip of diatomaceous earth

Toxicity
The stalks are the only edible part of the rhubarb plant. These have a rich, tart flavor when cooked. The leaves of the rhubarb plant are toxic. They contain an irritant called oxalic acid, so be sure that they are not ingested.

Types

These common varieties have attractive red stalks and excellent growers: 

  • ‘Canada Red’
  • ‘Crimson Red’
  • ‘MacDonald’
  • ‘Valentine’

In addition to the previous four, there is a reliable, green-stalked cultivar named:

  • ‘Victoria’

Wit and Wisdom

Rhubarb originally came from Asia. It was brought to Europe in the 1600s and to America shortly thereafter. It thrives in areas with a cooler climate, making it popular in northern gardens.

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

Vegetables

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening, so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website and is also a certified master gardener in the state of Indiana.

Read more from Catherine Boeckmann

More Like This

Comments

<span>Brenda Seilhamer</span> Sun, 05/22/2016 - 12:57
Thanks for this very informative page. I've had a rhubarb patch in my garden for 30 years and never realized there were so many do's and don'ts! However, now that I've read some of these hints I want to confirm that the reason I have spindly rhubarb is that I've over harvested it all these years. I've always cleaned up my rhubarb patch in late fall, harvesting the last of the stalks and removing any dying stalk and leaves to prevent diseases or encourage insect hiding places. I do move and thin them every 5 years. And I do fertilize with well rotted horse manure. Can you please set me straight on how to get my plants to grow thick stalked rhubarb?
<span>Dle</span> Sun, 05/15/2016 - 19:51
i have 3 plants of rhubarb.i would like to harvest the stems.can i freeze them untill i get enough to make a pie? if not how do
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 05/17/2016 - 15:11

Cut the rhubarb into small pieces (about 1-inch long) and lay them in one layer on a baking sheet. Put the baking sheet in the freezer and wait until rhubarb is frozen--a few hours. Remove baking sheet and pack rhubarb into freezer safe zip-close bags. If you are storing rhubarb for more than a few months, you will need to blanch it before freezing.

 <a rel="nofollow" href="http://www.rawhidestudios.com">Madeleine</a> Thu, 05/12/2016 - 20:21
I've been told that the first cutting of rhubarb each spring, regardless of how old the plant is, is not safe to eat. I don't remember ever hearing this before and have used rhubarb for years. Is this true?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/18/2016 - 10:53

Hi, Madeleine: Well, if this were true, we suspect that you, like us, would not be here right now, and that this post would be some new sort of ghost writing. You can eat first cuttings (although nothing should be cut in the first year, to allow strengthening). It's the leaves that are toxic, whether first cutting, last cutting, or if your first cutting turns out to be your last cutting (only kidding). Thanks for asking!

 <span>Edwina</span> Wed, 05/11/2016 - 16:49
I know the Rhubarb leaves are toxic to eat, but can they be added to a compost pile safely?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/11/2016 - 17:45

Yes, it is safe to put rhubarb leaves in the compost pile. Oxalic acid and soluble oxalates are not readily absorbed by the roots of plants. There are no worries here.

 <span>Helen</span> Tue, 05/10/2016 - 08:26
Enjoyed reading the questions and answers regarding rhubarb. Last yr I was having trouble with moles by my rhubarb. I placed some pellets in the mole tunnel. The pellets main ingredient was zinc. I am now afraid to use the rhubarb. I telephoned a number on the container with an answer of " after 90 days there is no signs of not being able to use alfalfa. What is your opinion.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/11/2016 - 16:35

Not sure what type of pellets you used. If they included zinc phosphide they were toxic when you placed them in the mole tunnel. Over time the zinc phosphide will break down when it is exposed to water or moist soil. Please read more about this at

http://npic.orst.edu/factsheets/znpgen.html

 <span>Nancy S</span> Sat, 04/23/2016 - 13:27
I have a great recipe for rhubarb strawberry apple crumble: 3 c. sliced fresh or frozen rhubarb (1/2 inch pieces) □ 1 c. peeled and cubed apples □ 1/2-1 c. sliced strawberries □ 1/3 c. sugar □ 1/2 tsp. cinnamon □ 1/2 c. flour □ 1 tsp. baking powder □ 1/4 tsp. salt □ 4 tbsp. butter □ 2/3 c. packed brown sugar □ 2/3 c. quick-cooking oats Combine rhubarb, apples and strawberries; spoon into a greased 8 inch dish (I double this whole recipe and use a 9X13 pan). Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40-45 minutes or until lightly browned. Serve warm or cold with a scoop of vanilla ice cream. 6-8 servings.