lspichkin

Rhubarb is a perennial vegetable that favors cooler temperatures, US zones 8 and colder. A well cared for rhubarb plant can continue to produce for over 20 years!


Courtesy of miikaS

These plants have large leaves that are somewhat triangular shaped with long fleshy petioles. The flowers are small, greenish-white to rose-red. A number of varieties of rhubarb have been domesticated both as medicinal plants and for human consumption. While the leaves are toxic, the stems are quite popular for cooking in pies and other foods for their tart flavor.

The plant is indigenous to Asia, and many suggest that it was often used by the Mongolians; particularly, the Tatars tribes of the Gobi. The plant has grown wild along the banks of the Volga for centuries. Varieties of rhubarb have a long history as medicinal plants in traditional Chinese medicine, but the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people.

Rhubarb is now grown in many areas, primarily for its fleshy petioles, commonly known as rhubarb sticks or stalks. In temperate climates rhubarb is one of the first food plants to be ready for harvest, usually in mid to late Spring (April/May in the Northern Hemisphere, October/November in the Southern). The petioles can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar and other stewed fruit or used as filling for pies (see rhubarb pie), tarts, and crumbles. This common use led to the slang term for rhubarb, "pie plant".

Cooked with strawberries or apples as a sweetener, rhubarb makes excellent jam. It can also be used to make wine and as an ingredient in baked goods. In former days, a common and affordable sweet for children in parts of the United Kingdom and Sweden was a tender stick of rhubarb, dipped in sugar.


Courtesy of RBerteig

Plant rhubarb in early spring. Make sure to pick a well draining spot of soil where the plant can grow, undisturbed, for a couple of decades. Full sun will encourage the greatest harvests, although the plant can do well in partial shade. The ideal pH is between 6.0 - 6.8.

Dig a hole 2 feet deep and 2 feet across. When refilling the hole make sure to add some compost in with the soil. Allow a few feet between plants. Rhubarb can successfully be planted in containers, so long as the container is large enough to accommodate a season's growth. Top dress with compost or manure every spring and fall.

In warm climates, rhubarb will grow all year round, but in colder climates the parts of the plant above the ground disappear completely during winter, and begin to grow again from the root in early spring. It can be forced, that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up.

For the best long term growth of the plant, refrain from harvesting in your first year. In the 2nd year, harvest a few leaf stalks while leaving most on the plant to assist with proper root development. You're free to harvest as much as you can from the 3rd year on.

candrechek

there is something much like rhubarb in my yard but it is covered in a fuzz much like on peaches...

Is this rhubarb and is it edible?

lspichkin

fuzzy leaves sounds like it may be burdock and not rhubarb.... maybe post a photo?

candrechek

it is the stalks that are fuzzy. I will take a pic in the morning and post it when I get a chance

candrechek

These are the pics of the plant growing in my yard.

lspichkin

Yes, I'm going with burdock and not rhubarb....

lspichkin

Here is an absolutely delicious recipe for rhubarb pie - yum!

BobF

Hello everyone !................Hope I can jump in here. If inappropriate sysop please move.....
Had a rhubarb plant 15 or more years ago which when harvested, cooked and sugar added plus strawberries we loved on Ice Cream. However we tired of it and the plant was discarded. Kids/I now want it back so near the end of last year I spoke to a person that I noticed had a good sized plant in his backyard and he told me to come back early next year and he would give me a portion. This was done and he gave me about 1/4 of his plant with the instructions to dig a hole throw in the plant repack the soil and water. This was done about 4 months ago (what was given me was planted in a single 1 1/2 foot diameter hole) and we new have about 6 lush looking plants (too close now I know) that take up about 4 foot in width and are about 24 inches high for the tallest stalks leaves included.
Stay with me a question is comming !!
We now have somewher around 75 stalks ranging in size of pencil thickness to the diameter of a dime or nickel. I've read on most forums that you should not harvest any stalks the first year ond only a couple on each plant the second year but just today while surfing the net I came across one (It was probably a nursery) that mentioned you can harvest after 6 months.
Now....... can I safely harvest some of the stalks I have or can I try to time it so that I harvest some just before the first hard freeze???? Or should they just be left alone????
No problem on the waiting it's just that we/I am getting antsy. The more I think about Ice Cream with rhubarb topping (not to mention pies) the harder it is to wait.
Lastly I don't really want to move the plant now and wait another year before harvesting so its going to stay where it is for another 5 years or so, however should I top-dress the soil before winter??? in the spring???
dig down and add some compost around it or just leave well enough alone???
Thanks for reading !!!
PS...Picture of plant\s

lspichkin

If you've got a well established plant that has already grown 75 stalks, I think you can safely harvest some of them, leaving the majority to grow, without any harm to the plant. Add some top dressing in the Spring and Fall and you should be all set...