Growing Rhubarb

Rhubarb has a tart taste that, when mixed with other fruits or sugar, makes a delicious pie or cobbler. It is also used for sauces and jams, and even wine. Rhubarb is a perennial in USDA zones three through eight, and has been popular for many years. Many rhubarb recipes have been handed down for generations, and are still used today. Likewise, many rhubarb plants that sit in the corner of a garden have been there for many years. It has thick, upright stems with very large green leaves. Only the stem is edible, and the leaves are discarded when harvested.

Rhubarb needs a dormant period, and does best where the ground freezes in the winter. Plant in well composted soil where there will be plenty of sun. Give rhubarb plenty of space to spread out, and plan to leave it for four or five years without disturbing it. It should be split and transplanted only if the stalks are becoming smaller, indicating crowding of the roots. Protect newly planted rhubarb from the hot sun with a layer of two inches of mulch and keep it watered.

Harvest rhubarb when the leaves are fully developed. The early stalks will be tender and have the most flavor. The flavor and tenderness will diminish as the season progresses. The stalks can be removed by twisting slightly to snap it off at the base. Leave about one half of the stalks to nourish the plant for the following year. The leaves are poisonous, so discard them. Most gardeners cut off the stalks that grow up with seeds that form after maturity.