Grow rhubarb for delicious pies, preserves and jams

One of the most rewarding plants for the little effort it requires is rhubarb, a hardy perennial plant grown for its tart (but delicious) edible stalks.  It’s supposed to prefer a cooler climate for good results but it can certainly thrive in our climate (although it can get a bit thirsty).  Perhaps our chilly winter nights help it to imagine it’s in cooler climes!

To cultivate rhubarb, choose a well-drained location with full sun or partial shade. The soil should be rich in organic matter, slightly acidic (pH 6.0-6.8), and deeply worked, as rhubarb plants develop large root systems.

Plant rhubarb crowns or divisions in early spring or late autumn, spacing them 3-4 feet apart to allow room for their expansive growth. Water the plants regularly, especially during dry periods, but avoid overwatering, as this can lead to root rot. Mulch around the base of the plants to retain moisture and suppress weeds.

Rhubarb takes about a year to establish before it can be harvested. It’s one of those plants you shouldn’t harvest in the first growing season (which takes discipline),  allowing the plant to strengthen. After that stalks can be harvested by pulling them gently from the base as they mature in late spring or early summer.

But beware - don’t give the leaves to your chooks (or eat them yourself!) as they contain oxalic acid, which is toxic. 

Rhubarb plants can be very long-living. With the right care, they can thrive for ten to fifteen years or even longer. Once established, they require minimal maintenance, making them a great addition to the kitchen garden. 

Rhubarb’s longevity is supported by its ability to go dormant during the winter, conserving energy and coming back stronger each spring. Proper care, such as regular watering, mulching, and occasional fertilizing, helps the plant remain healthy over the years. 

Dividing the plant every five to six years can also encourage growth and extend its lifespan.