Rhubarb

A practical vegetable garden series

 

Plant rhubarb once, give it room to settle, then enjoy spring stalks for years to come.

 

Written for home gardeners in Hungary

CHAPTER WELCOME

Your rhubarb season starts here

This book follows the whole journey: seed → seedling → garden → care → harvest → kitchen → next season.

Rhubarb is a long-lived perennial that returns from the same crown each spring. Near Győr, plant a crown in early spring or autumn in a permanent, sunny spot with rich soil. Keep it watered while it establishes, and let it grow for its first year without harvesting. From the second year, pick only a few stalks at a time and stop by early summer so the plant can rebuild its strength.

This guide focuses on garden rhubarb grown for its edible leaf stalks. Crowns or divisions are the easiest way to begin; seed is possible but takes longer and may not produce a plant identical to its parent. The large leaves are not edible and must be discarded.

Our Hungarian calendar

 

 

The rule for this series: dates guide us, but the plant and the weather make the final decision.

CHAPTER 1

Meet Rhubarb

A hardy perennial with bold leaves and tart stalks for the kitchen.

Rhubarb, Rheum rhabarbarum and its garden hybrids, is a perennial vegetable. Each year, buds on the crown send up broad leaves on thick stalks, also called petioles. The stalks may be green, pink or red depending on the variety; colour alone does not tell you how sweet they taste. The leaves contain high levels of oxalic acid and are not eaten. With space, fertile soil and steady moisture, one plant can produce for many years.

A permanent plant with a seasonal harvest

 

Choose how you want to enjoy the plant

·  For the easiest start: plant a named crown or a division from a healthy plant.

·  For a long harvest: choose a permanent bed where the crown can stay for years.

·  For early stalks: let the plant settle, then harvest lightly when it is established.

·  For a stronger crown: stop harvesting in early summer and keep its leaves growing.

·  For the kitchen: cook the stalks in compote, crumble, pie or savoury dishes.

·  For safety: discard the leaves; only the stalks are eaten.

 

CHAPTER 2

Choose Your Rhubarb

First decide where a large perennial can live and whether you will start with seed or a crown.

Ask yourself five questions

1.         Can I give a large plant a permanent place in sun or light shade?

2.         Is the soil fertile, moisture-retentive and well drained?

3.         Can I resist harvesting in the first year while the crown settles?

4.         Will I leave enough stalks and leaves for the plant to recharge?

5.         Would a named crown be easier than raising a variable plant from seed?

A beginner-friendly first planting

 

 

 

CHAPTER 3

Let’s Sow

A healthy crown or division is the best first rhubarb for most home gardeners. It establishes faster than a seedling and keeps the named variety. Choose a permanent bed because mature rhubarb becomes large and dislikes being moved. Work compost into the soil, plant the crown at the right depth and water it well. Then give it time: leave every stalk in place through the first year so the roots and crown can build strength.

When to plant in Hungary

Plant bare-root crowns or divisions while they are dormant, in early spring before strong growth begins or in autumn once the heat has eased. In Hungary, spring planting around March or April and autumn planting in September or October are practical windows when the soil is workable, not frozen or waterlogged. Potted plants can be planted at other times if they can be watered reliably. Near Győr, give new plants extra attention through dry summer spells. Keep the crown tip at or just above soil level; planting too deeply can encourage rot.

What you need

·  A healthy rhubarb crown, division or named potted plant

·  A permanent bed with room for a mature plant

·  Well-rotted compost or manure for soil preparation

·  A spade, trowel, plant label and watering can

·  Optional seed and modules if you want to grow from seed

Planting a crown, step by step

1.         Remove perennial weeds and loosen the soil in a wide planting area.

2.         Mix in well-rotted compost, then allow the soil to settle.

3.         Set the crown with its largest bud at or just above soil level.

4.         Backfill gently, firm the soil and water thoroughly.

5.         Label the variety and leave every stalk unpicked in the first year.

 

 

CHAPTER 4

Seedling School

If you start from seed, warmth and patience come first; crowns are quicker.

Recognise a healthy seedling

Rhubarb seedlings begin with small rounded leaves, then form larger leaves on longer stems. Keep pots in bright light and water when the compost surface starts to dry. Do not let young roots sit in water. Seed-raised plants can differ in stalk colour, shape and flavour, even when the parent was a named variety. Pot them on carefully as roots fill their container, and choose the strongest plants for the garden.

Why has the seed not germinated?

Rhubarb seed may take two or three weeks to emerge. Check that the compost is warm, moist and free draining, and that seeds were covered lightly rather than buried deeply. Do not keep pots soaked while waiting. If germination is patchy, give the remaining seeds more time before starting another batch. Remember that a plant raised from seed needs longer to establish than a crown division.

Water while they settle

Water seedlings gently and let excess drain from the pot. Once planted outside, water the root zone thoroughly and check young plants in dry or windy weather. Rhubarb needs regular moisture to make plump stalks, especially in its first years. Avoid waterlogging, which can rot the crown. A thin organic mulch can help retain moisture, but keep it clear of the crown and growing buds.

Feeding

Prepare the permanent bed with well-rotted compost or manure before planting. Each spring, top-dress established plants with compost, keeping it away from the crown itself. Rhubarb is productive for many years and uses plenty of nutrients, but repeated heavy fertilising is unnecessary. If the plant is weak, first check that it has enough space, water and drainage. Follow product labels if you use a balanced vegetable fertiliser.

 

 

CHAPTER 5

Ready for the Real World

Give the crown a permanent home and let it settle before asking for a harvest.

Before planting: choose the long-term spot

1.         Choose a sunny or lightly shaded position with deep, fertile soil.

2.         Make sure water drains freely; avoid a low, waterlogged corner.

3.         Prepare a generous area and remove perennial weeds before planting.

4.         Set the crown shallowly, with the top bud level with the soil surface.

5.         Water it well and mark the variety so you know its age next spring.

When can it live outside in Hungary?

Rhubarb is hardy and can live outside year round in Hungary. Plant dormant crowns in early spring or autumn when the soil is workable and not saturated. Potted plants can also go into the ground in milder weather, provided you keep the root ball moist while it establishes. In the first summer, water deeply during prolonged dry spells. A newly planted rhubarb should not be harvested that first year; allow its leaves to feed the crown.

Give a mature plant about 90 cm of space in each direction, and more if the variety grows particularly large. Rhubarb can be planted in a sunny bed or light shade, but it needs a permanent position and fertile, moisture-retentive soil. Plant a crown with its bud at or just above ground level, then firm gently and water it in. A crown planted too deep may struggle or rot; one planted too high can dry out, so check its instructions.

 

 

CHAPTER 6

Give Them a Good Home

Deep, fertile soil and a generous patch help a rhubarb crown thrive.

The right place

Choose an open position in sun or light shade, away from the roots of large trees and shrubs. Rhubarb has a wide crown and large leaves, so give it its own space at the edge of a vegetable or fruit garden. Improve the soil with plenty of well-rotted organic matter before planting. The soil should hold moisture but drain after rain; standing water can cause crown and root rot. Because rhubarb dislikes disturbance, think of this as its permanent home.

Spacing

Most rhubarb plants need about 90 cm in each direction, and vigorous varieties may need more. If you plant a row, leave generous room between crowns so their leaves can spread and air can move through. Do not squeeze rhubarb between annual vegetables that need the same space each summer. The large leaves may shade nearby crops, so place it where that will not be a problem.

Planting day

1.         Clear weeds and loosen the soil in a wide area around the planting hole.

2.         Mix mature compost into the soil without making a soggy pocket.

3.         Place the crown with its bud at or just above the soil surface.

4.         Backfill, firm gently and water the root area well.

5.         Add a label and keep the plant unharvested in its first year.

Growing in containers or under cover

Rhubarb is usually happier in the ground than in a pot because it makes a large crown and deep roots. If you only have a container, use a very large, deep pot with generous drainage and a compact variety. Fill it with rich compost, keep it evenly moist and feed lightly each spring. Protect the pot from drying out in summer and from repeated freeze-thaw exposure in winter. A sunny outdoor position is usually better than a warm greenhouse.

 

CHAPTER 7

Water, Feed & Keep Them Growing

Care after harvest matters; the leaves are making next year’s crown.

Watering

Water deeply during dry periods, especially in the first year after planting and while stalks are growing. Rhubarb has large leaves that lose water quickly in warm weather. Aim to moisten the root zone, then let the surface begin to dry rather than keeping the crown constantly wet. A mulch helps conserve moisture, but leave the buds uncovered. Even watering supports strong growth; waterlogged soil can damage the roots.

Mulch

Each spring, spread compost or other well-rotted organic matter around the plant to feed the soil and hold moisture. Leave the crown and its buds uncovered so new shoots can emerge and the crown can breathe. Keep weeds down while the plant is young, using a hand tool carefully so you do not cut its shallow roots. In autumn, let foliage die back naturally before clearing old leaves.

Feeding

Rhubarb needs fertile soil to support its large leaves and yearly stalks. Add mature compost around the plant in spring, and use a balanced fertiliser only if growth or soil conditions call for it. Do not heap manure over the crown or apply feed to dry ground. If stalks become thin, the plant may be too crowded, overharvested, short of water or simply young; check those causes before feeding more.

Keep plants healthy

Rhubarb is generally easy to grow, but poor drainage can lead to crown or root rot. Remove any flower stalk as soon as it starts to elongate, so the plant puts energy into its crown and leaves. Keep the area weeded and water during long dry spells, including after the harvest season. If the crown becomes crowded and stalks are thin, divide it in early spring or autumn and replant healthy sections.

 

CHAPTER 8

Stalks, Leaves & “What Is That?”

New stalks emerge from the crown, then unfurl into broad leaves.

Why are my stalks thin or short?

A young crown, drought, poor soil or overharvesting can all result in thin stalks. Let new plants establish without picking in their first year, then harvest lightly in the second. Water during dry weather, mulch around but not over the crown, and feed with mature compost in spring. If an older clump is crowded, divide it when dormant. Leave plenty of healthy stalks and leaves on the plant so it can store energy for next year.

The beginner’s trouble guide

 

 

 

CHAPTER 9

Can I Pick It Yet?

Wait until the crown is established, then pull only a few full-sized stalks at a time.

What “ready” looks like

On an established plant, harvest stalks when they are plump and roughly 25–30 cm long, or follow the variety’s guidance. Hold a stalk near its base, pull gently outward and twist it free. Do not cut it off at the crown, and never take more than about half the stalks at once. Do not harvest during the first year; in the second year, pick lightly. Stop by early summer, usually June near Győr, so the leaves can replenish the crown.

Harvest for the use you want

 

How often should I check?

Check plants during the spring harvest period and take only the stalks you can use. Pick larger outer stalks rather than stripping the crown bare, and leave at least a third of the stalks and most of the foliage in place. When the stems become thinner or the weather turns hot, finish harvesting and let the plant grow on. Remove leaves immediately because they are not edible, and compost them. Rhubarb stalks do not suddenly become poisonous in summer; ending the main harvest gives the crown time to recover.

 

 

CHAPTER 10

From the Garden to the Kitchen

Tart rhubarb stalks make pies, compotes and bright spring desserts.

The first rule: use only the stalks

Trim off and discard every leaf; only the leaf stalks are eaten. Rinse the stalks, remove any dry ends and cut them into pieces. Rhubarb softens quickly when cooked, so use it in compote, crumble, pie, jam or a tangy sauce. A little sugar balances the sharp taste, while ginger, orange or strawberries make familiar pairings. Cook rhubarb before eating it, and never use the leaves in recipes or feed them to animals.

Match the harvest to its purpose

·  Compote: simmer pieces with a little sugar until soft.

·  Crumble or pie: combine with sugar and bake until bubbling.

·  Savoury: cook with ginger or orange as a sharp sauce for rich dishes.

·  Freezer: cut into pieces and freeze for later cooking.

 

Keeping the harvest fresh

Trim leaves from the stalks as soon as you bring them inside, then refrigerate the stalks in a loose bag or wrapped in a damp cloth. Use them within several days for the best texture, or cut and freeze them for later cooking. Do not leave harvested stalks in a warm place for long; they soften quickly. Keep leaves separate from food and compost them safely.

When you have more than one use

Pick only what you can use and leave the remaining stalks and leaves on the plant. A small harvest can become a quick compote, while extra stalks can be cut and frozen for a crumble later in the year. Since the harvest is strongest in spring, freezing a portion lets you enjoy rhubarb when strawberries and other summer fruit are ready.

CHAPTER 11

Next Season Starts Now

Keep the crown strong, note its age and make more plants by division.

Keep a tiny garden record

·  Variety name and whether it came from seed or a crown

·  Planting date and location in the garden

·  How well the crown settled in its first year

·  When the first stalks were ready to pick

·  How many stalks you harvested and when you stopped

·  Whether the soil stayed moist through summer

·  How the plant responded to compost and mulch

Making more plants by division

The simplest way to copy a good rhubarb plant is to divide a healthy, established crown while it is dormant, in early spring before strong growth or in autumn. Lift the clump carefully and use a clean, sharp spade or knife to split it into sections, each with a strong bud and healthy roots. Replant divisions promptly in prepared soil with the bud at or just above the surface. Do not divide a young plant that is still establishing. Seed can also be saved, but seedlings may not match the parent variety.

1.         Choose a healthy, established crown and prepare its new planting place.

2.         Lift the crown carefully while the plant is dormant.

3.         Divide it so each section has a strong bud and healthy roots.

4.         Replant promptly with the bud at or just above soil level.

5.         Water well, label the division and do not harvest it in year one.

 

 

COME GROW WITH ME

RHUBARB CHEAT SHEET

The page to come back to when you have soil on your hands and no time to reread the whole book.

 

 

 

COME GROW WITH ME • RHUBARB