Rhubarb is a perennial vegetable, but it is often used as a fruit in many recipes. It is one of the first ready vegetables in spring and you will often see it paired with strawberries! I have even planted our own rhubarb plant beside our strawberry patch!
Growing Rhubarb
Planting
Sunlight – Choose a location where the rhubarb will receive at least 6 hours of sunlight each day.
Timing – Plant crowns in the spring as soon as the soil is workable or late fall, well before a hard frost so the roots have time to establish for winter.
Soil Conditions – Make sure the soil is moist but well-draining. Rhubarb does not like dry or waterlogged conditions.
Spacing – Space the plants 4 to 6 feet apart to allow for the best growth and spreading.
Plant Care
Mulching – Apply a 2-inch layer of mulch during hot weather to retain soil moisture and to keeo weeds at bay.
Watering – Keep the soil consistently moist throughout the growing season, especially for newly planted rhubarb plants.
Fertilizing – Add plenty of well-rotted manure or compost into the soil to give your rhubarb a healthy boost.
Fall Maintenance – After the stems die back in the fall, clear away plant debris. Mulch the plants after the ground freezes, covering the crowns with 2 to 4 inches of compost or leaves.
Transplanting
Timing – Divide established plants every 5 to 10 years when stems become crowded and thin. Split your rhubarb in early spring or fall when the plant is dormant.
Method – Dig and lift the clumps, cutting the roots into pieces about 2 inches across, being careful not to damage the buds on top. Replant the healthiest sections.
Harvesting Rhubarb
First Year – DO NOT harvest in the first year to allow the plant to establish its roots.
Second Year – Harvest lightly, taking only a few stalks from each plant.
Third Year Onwards – Harvest more freely, but do not remove more than one-third to one-half of the stalks from any plant at one time.
Selecting Stems – Choose stems that are 12 to 18 inches long and reddish in color. Pull the stems upwards, twisting them near the base without damaging the crown. DO NOT use a knife to cut the stems. Pulling the stalk from the plant will signal the rhubarb plant to continue produce more stalks, while cutting won’t. So if you’d like more rhubarb to harvest, twist and pull!
Post-Harvest – Remove the leafy portion and the base of the stem, leaving only the colored stalk. The rhubarb leaves are considered poisonous should be composted.
Harvest Timing – Early spring stems are ideal for pies and crumbles due to their flavor and tenderness. Later season stems, which are tougher, are perfect for sauces and jams.
Harvest Duration – Stop harvesting when stems become shorter and thinner. Plants need to store energy for the next year’s growth. Mature plants typically provide an 8- to 10-week harvest, yielding 2 to 3 pounds of stalks per plant per season.
Ways to Use Rhubarb
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