The thought of rhubarb conjures fond memories of Greek yoghurt with stewed rhubarb on top, or sweet fruit crumbles packed with scarlet stems. The flavour is like no other, offering a unique tart sweetness. Rhubarb has also been credited for curing everything from stuttering to gambling addictions. After all, anything that is this colour has got to be either great for you or toxic. Rhubarb is both.
Unlike most leafy plants, we prize rhubarb for its stems alone. Leaves are toxic and are unfit for human and animal consumption. No doubt there were more than a few stomach aches going around as early humans worked this one out.
Rhubarb is a hardy, resilient perennial rhizome (see Rhizomes, page 104) that can survive even the hardest freezes when covered in a layer of compost and mulch. It’s best planted with the cuttings from another crown and shouldn’t really be harvested until well established. Plants will produce for around 10 years, but every few years the stems will become visibly crowded and thin. You’ll need to divide the root bulb (best to do this in late autumn). Share your divided rhubarb around to become the most popular gardener on the block.
PLANTING
Integrate lots of rich organic matter throughout the soil and ensure you water well once the crown sprouts in early spring. You can also divide rhubarb plants, which will undoubtedly make you a very popular neighbour on your block. Simply identify the growing points at the base of the clump. These can be divided to form new plants. Split the clump vertically through the top with a sharp spade. and plant with rich organic.
WATERING
In ground: Water daily, first thing in the morning, for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter.
In Pots: Water daily, in the absence of rainfall, for the entirety of the warm season, and then cut back to watering every second day during the cooler times of the year.
MAINTENANCE
Two weeks prior to planting prepare the soil with plenty of compost and chook manure.
Plant as a crown, covering the top with a few centimetres of compost.
After about a month the plant should begin to shoot new growth. Mulch to a depth of 3–5cm using pea straw, lucerne hay or sugar cane mulch.
After 12 weeks feed with compost.
Begin to harvest after around 4 months, taking the more mature outer stems and working in. The leaves are inedible, so these should be composted.
Any extra plants that shoot from the root zone of your established rhubarb can be carefully taken from the plant and grown elsewhere in the garden.
Cut back prior to the break of spring and feed again with compost and chook manure. Plants are productive for a number of years.
HARVESTING
Time until first harvest: 150+ days
How to harvest: Cut stalks at their base using sharp scissors and secateurs.
TIP
Rhubarb will live for many years, so don’t be precious with your plant. At the end of the growing season, cut back stems right to the ground and cover with 10 cm of compost. Divide the plant by cutting through the crown, ensuring you have sprouting ‘eyes’ on the pieces you pull apart. These can then be planted directly into the veggie patch.
