Rhubarb a tart, tasty garden treasure
Rhubarb (Rheum rhabarbarum) is a beloved favorite of many home gardeners. Once established, this cool-season perennial vegetable is one of the first crops ready for harvest in the spring.
A member of the Polygonaceae family, which includes buckwheat and sorrel, rhubarb is sometimes called the “Pie Plant.”
Rhubarb stalks serve as the main ingredient in countless sauces, pies, breads, cakes, and jams.Their edible stalks of pink, red and speckled colors are tart in flavor and rich in vitamins, minerals and nutrients. Their leaves, however, are not edible, as they contain high levels of oxalic acid and must be discarded.Growing rhubarb takes a small amount of effort and a substantial amount of patience. Rhubarb can be grown from crown or seed.For novice growers, starting rhubarb from a crown is assumed to be the easier of the two options. Growing from a crown reduces the wait time until the first harvest.Rhubarb should not be harvested until the second or third growing year, which gives the crown an opportunity to become established and grow to a size that can support the regeneration of growth required after a heavy picking.Crowns can be purchased from garden centers, nurseries and on-line vendors. A generous gardener who is dividing a large plant and is willing to share is another option for starting your rhubarb patch.This big leafy plant is best planted in the spring or early fall and prefers a sunny location with well-drained, loamy soil. Before planting, clear the space by eliminating all weeds and grasses to protect the rhubarb from pests and diseases.Dig a large hole about the size of a bushel basket. Multiple plants should be placed three to four feet apart.Rhubarb is considered a heavy feeder, which means the plant will take in large amounts of nutrients from the soil to continually produce its large stalks and big green leaves.Mix a heavy amount of compost, rotted manure, or organic matter into the hole. Set the top of the crown no more than two inches below the soil surface. The fibrous root system will spread 12 to 18 inches to reach nutrients in the soil.Rhubarb will come out of dormancy when the spring temperatures reach above freezing. Because rhubarb emerges so early in the spring, it is important to remove any frost-damaged stalks and leaves from the plant.
Mulch your plants generously each spring with aged manure and straw to continue strong growth, maintain moisture and provide weed control.Watering once a week during dry spells will help to maintain the continuous growth of the plant throughout the growing season.Harvesting rhubarb is as simple as a tug and a twist of an individual stalk that has reached 10-15 inches in length. Harvest by firmly gripping the base of the stalk, then give it tug and a twist to detach the stalk from the crown. This method is preferred over cutting. Cutting allows a small portion of the stalk to be left behind for decay, whereas pulling removes the entire stalk.Harvested rhubarb can be eaten raw or cooked. Freeze rhubarb raw or cooked for future consumption. Rhubarb can be preserved by canning.Established rhubarb plants should be divided every five to seven years to help maintain the big, thick stalk growth.Mature plants will try to bloom. When a flower bud is detected, remove it immediately to promote stalk production.Each year, the plant's base will become wider with new bud growth from the edges of its crown. As these buds grow and produce new growth of their own, the center of the plant may stop producing new stalks. Using a clean sharp shovel or knife, cut the plant in half or into thirds and move the divided pieces to their newly-prepared planting sites. The new plants should be kept moist and allowed to get reestablished before the first harvest.Rhubarb grows well with its companion plants, such as asparagus, strawberries, and kale. Rhubarb does not grow well with potatoes, sunflowers, docks and thistles. Plant these flowers and vegetables away from your rhubarb.Winterize your rhubarb at the end of season by clearing off any dead or wilting stalks and mulch with a protective layer of straw. Then, wait for spring when this tasty treat appears again.Penn State Extension offers additional resources on growing rhubarb at https://extension.psu.edu/rhubarb-be-patient-and-you-will-be-rewarded, and recognizing its health benefits https://extension.psu.edu/rhubarb-love-it-for-its-taste-eat-it-for-your-health.Rhubarb is truly a treasure to grow in your garden.If you have questions about rhubarb, call the Master Gardener Garden Hotline at 724-287-4761, Ext. 7, or email the Master Gardeners at butlermg@psu.edu.<i>Jennifer McIntire is a Penn State Extension Butler County Master Gardener.</i>
