Rhubarb's are an easy to grow, very low maintenance plant but will produce better crops if given a little care. The bright stems are a colorful addition to any vegetable patch and they will produce for many years.
Harvest once the plant is at least 2 years old and when stalks are about 2,5 cm wide and 30-45 cm tall. Remove stalks with a pull-and-twist action or cut at the base and throw away the leaves. Remove flowers to keep the plant vigorous. If the stalks become thin, stop harvesting.
Sow seeds in spring or autumn, 1 cm deep and 1 m apart.
Plant crowns or budded ‘pieces’ so that the top of the crown is 3 cm deep, with 75-90 cm between plants. Divide every 5-10 years in early spring or autumn.
Rhubarb is a heavy feeder and needs nutrients added.
Rhubarb can successfully be planted in containers if they are large enough, at least 60 cm wide and deep.
Full Sun, Partial Sun
Loam, Sand, Clay
Soil PH preference
The long fleshy edible stalks are crisp when raw with a strong, tart taste. The stalks can be cooked with sugar and used in pies, savoury dishes, crumbles, and other desserts or pickled.
Buds can be a bright red before they burst., White
Rhubarb can be bothered by rhubarb curculio, which is a weevil. Damage will mainly be visible on the leaves and stalks, with feeding holes and egg-laying sites. Rhubarb may also be affected by crown rot which occurs when there is poor soil drainage.