Rhubarb

Rhubarb (Rheum rhabarbarum) is a perennial vegetable grown for its edible stalks, which are often used in pies, jams, and other desserts. The leaves of the rhubarb plant are toxic and should not be consumed.

Starting Rhubarb Plants

Rhubarb is typically propagated by division of crowns from established plants. Plant crowns in early spring or fall, spacing them 3-4 feet apart in rows 4-5 feet apart. Rhubarb can also be grown from seed, but plants may not be true to type. Start seeds indoors 8-10 weeks before the last frost date and transplant outdoors when the risk of frost has passed.

Growing Rhubarb

Rhubarb prefers full sun to partial shade and well-draining soil rich in organic matter. Plants require consistent moisture and benefit from regular applications of compost or other organic fertilizers. Rhubarb is a long-lived perennial that can produce for 5-10 years or more with proper care.

Harvesting Rhubarb

Rhubarb stalks are typically ready to harvest 1-2 years after planting, depending on the vigor of the plant. Harvest stalks when they are 12-18 inches long and at least 1 inch in diameter. Grasp the stalk at the base and pull it away from the plant with a twisting motion. Avoid harvesting more than one-third of the stalks at one time to maintain plant health. Rhubarb plants can be harvested for several weeks in the spring and early summer.

Harvesting Rhubarb Seeds

Rhubarb plants rarely produce viable seeds, as most cultivars are hybrids that do not breed true. If a plant does produce seeds, allow the seed stalks to mature and dry on the plant before collecting the seeds. Store seeds in a cool, dry place.

Rhubarb Varieties

There are several varieties of rhubarb, each with its own characteristics:

• Victoria: A popular variety with thick, red-green stalks and a tart flavor.
• Crimson Cherry: Produces bright red stalks with a sweet, mild flavor.
• German Wine: Known for its deep red stalks and robust flavor.
• Glaskins Perpetual: A variety that can be harvested throughout the summer and fall.

Uses

Rhubarb is most commonly used in sweet dishes, as its tart flavor pairs well with sugar and other sweeteners:

• Rhubarb pie: A classic dessert made with rhubarb, sugar, and a pastry crust.
• Rhubarb crisp: A dessert made with a sweet, crumbly topping over a rhubarb filling.
• Rhubarb jam: A sweet and tangy spread made by cooking rhubarb with sugar and pectin.
• Rhubarb compote: A simple dessert made by stewing rhubarb with sugar and spices.
• Rhubarb sauce: A tart and sweet sauce that can be served over ice cream, cake, or other desserts.

Rhubarb can also be used in savory dishes, such as chutneys, salsas, and sauces for meat and poultry.