How to Grow Rhubarb

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Rhubarb is a hardy perennial with large leaves grown for it's acid stalks. Grown in the vegetable garden, or used as an attractive border in a garden area, 4-6 plants will usually provide the average family with a fresh supply of rhubarb.

Rhubarb can be grown from seeds but the best results are obtained by planting out healthy crowns comprising of a bud and a piece of the crown. Chose only strong young pieces with healthy growth buds.

Prepare the soil for planting rhubarb by deep trenching a hole 1 meter wide and by the same depth if possible. Fork over the subsoil and add 1kg of bone dust or meal. Mix equal parts of stable, cow or poultry manure and replace to form a mound. To plant your rhubarb make a depression in the mound for holding water by forming a ridge around the outside of the mound. Plant the rhubarb evenly spaced with the strongest crown eye at soil level. Make sure that the crown of the root is no more than 10cm (1 inch) below the surface. Water in with liquid blood and bone. When planting in rows the plants and rows should be about 1.2m (4ft) apart. They will then have room to spread their roots and produce healthy stalks.

Keep the weeds down and water well during the summer months to prevent the leaves from wilting. Do not allow stalks to flower at any stage. Remove any flower stalks as they emerge as flower and seed production robs the plant of food and saps it's energy.

Each year in late autumn or early winter, when growth has stopped, give the plants a heavy dressing of poultry, stable or cow manure raked in lightly between the rows and around the plants. Be careful not to damage the crowns. Propagate rhubarb by dividing during late winter every four years. Lift the crowns, clean them up and replant in a new area.

When picking rhubarb, pull the stalks away from the crown. This is best done by grasping the stem near the base and gently pulling upwards with a twisting motion. Only pull stems when the plant is growing strongly. If this is done carefully no damage will result and it is easier than cutting with a knife. Note: The leaf blades and roots are poisonous and must never be eaten.

A few well attended plants will provide a good supply for sauces, pies, canning and freezing, paired with chicken, fish, and meats in a variety of savoury dishes or try my recipe for old fashioned fresh rhubarb crisp.

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