Rhubarb grows best in full sun, in well-drained soil that been enriched with organic matter. It is very happy in raised beds, but then, it is very happy most anywhere, as long as the soil is rich and well drained, and the plant is well watered (mulch with compost to keep the soil from drying out). Remember, however, that rhubarb does not like to be soggy, as that can cause the crown to rot. Rhubarb also likes to be well fed. To feed the plant, apply a 2” layer of compost in early spring, but don’t cover the crowns of the plant, as this could also cause rot. Give the rhubarb some room-mature plants can fill about 4 square feet of garden. Dig a big hole for the crown and roots, and mix in a lot of organic material, 50% compost, 50% soil is about right. Firm the soil around the roots, cover the crown bud with about 2 inches of loose soil, water in, and wait for the beautiful leaves to push up. After 4 or 5 years, if the stalks are getting skinny and seem crowded, you may wish to divide the clump, and share it with your friends. This is very simple. Just take a sharp spade and dig the whole plant up. Using the spade, cut the crown and rhizomes into large chunks containing 2 or 3 buds, making sure to divide between buds. The divided pieces of rhubarb plant can then be planted in the same way as the original plant.
Do not harvest rhubarb the first year, so that the plant’s energy is focused on growing rhizomes and roots. Harvest sparingly the second year; the third year and onward harvest stalks 1” or greater in diameter. I cut rhubarb al season long, pretty much as I need it. Once the plant gets really large, one can cut enough stalks to freeze or to cook with, and still leave an attractive plant. As for cutting the rhubarb stalks, some advocate using a sharp knife and cutting them off at ground level, others advocate twisting and pulling the stalks out (which will leave a rounded end on the stalk, which you cut off before you prepare the rhubarb for cooking). I have used both methods in my garden and the rhubarb doesn’t seem to mind either.
From time to time, rhubarb flowers. Victoria rhubarb, in particular, is likely to flower and go to seed. When this happens, simply cut off the flower stalks (which look like gigantic feather dusters), and throw them in the compost bin (by the way it is perfectly safe to throw the rhubarb leaves in the compost too-oxalic acid decomposes quickly and the ph rapidly balances). Cutting off the flower stalks will cause the plant to put more energy into the plant instead of into seeds. Some people prefer to leave the flower stalks as they are quite ornamental, this may reduce the plant’s production, but it is visually entertaining. In the fall, after frost, cut the remaining stalks and toss them in the compost, and then cover the crown with a couple inches of loose compost to prevent roots from drying out. These are very hardy plants, so if you forget to do this, they probably will do just fine anyhow.
| Here are two different ways to use your rhubarb. Kathleen Sanders Gingery Rhubarb Sauce with Almonds. (preheat oven to 350° F) !/2 c coarsely slivered almonds 4 c chopped fresh rhubarb 10 T sugar 3/4 t ground ginger (or try fresh ginger about 1 T grated or to taste) Juice of 1/2 lime Juice and grated rind of 1 orange Toast almonds in preheated oven for 10 minutes, stirring occasionally to avoid over browning. Set aside. In a saucepan, combine all remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for a few minutes, until rhubarb has softened and mixture has become sauce like. Stir. When almonds are cool, add them to the rhubarb mixture. Chill before serving. Makes about 3 cups. Rhubarb Salsa Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with 1/2 cup each of chopped sweet red pepper, sweet yellow pepper and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 T fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish. Or scoop it up with rice crackers. Now, if my husband and I could just remember what was in a sautéed rhubarb dish we had in an Afghanistani restaurant in Denver. |
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