Let’s get you growing rhubarb!
Rhubarb combines some serious garden nostalgia with punchy modern takes on how we eat it. There’s so much to love about this perennial plant, so let’s dig right in!
- First off, rhubarb is a vegetable, not a fruit, even though we treat it like one.
- Second, it was originally cultivated in the far east over 2,000 years ago and used medicinally, for cleansing the body, stomach issues and reducing fever.
- Thirdly, only eat the stalk. The leaves are toxic and contain oxalic acid, which can build up in the kidneys and cause kidney stones and even failure.
So, why the heck do we grow this plant?
- Because it tastes like spring at grandma’s kitchen table.
- Because it is a crazy hardy perennial that is easy to grow without pest issues.
- Because it is one of the earliest cultivated plants to produce a harvest on northern homesteads each season.
- Because it is truly beautiful in the garden.
Growing Rhubarb
You want to get the placement right for this perennial as it will possibly outlive you (officially 15 years, but I know plants that have been growing for over 40) so you want to make sure to take care when planting.
Since this is an early spring plant, I like to plant where spring sunshine hits and warms the soil early, for an even earlier harvest.
Finding your own garden’s microclimates is a good practice anyway. My early spring perennial patch, situated right where the sun warms the soil earliest, is one of my favorite places in my backyard come April.
I plant rhubarb with chives, garlic chives, Egyptian walking onions, lemon balm and asparagus for a burst of spring growth while the rest of the garden slowly wakes up.
*You can also plant rhubarb right into a perennial border as it is gorgeous and holds up well until frost when harvested.
While rhubarb doesn’t require anything extra special to grow wells, it does best in well-draining loamy soil. When planting I add a healthy amount of compost to the hole. After that it is making sure to keep the area weeded and giving extra water during the first season.
Planting Your Rhubarb
Try to shoot for as early I spring as you can for planting or more likely transplanting rhubarb crowns. The longer you wait (especially if digging up an existing plant) the more shock the plant will likely experience. Dig down as deep as that huge chunky tap root needs to sit down into the soil so the top of the crown sits just an inch or so below the soil surface. Fill the hole with lots of good compost, water in well, and add a layer of straw or leaf mulch around the base. A general rule is to leave about 3 feet between rhubarb plants.
Pro Tip: Remove those flower stalks!
Removing the round hollow flower will help keep energy going into growing great leaf stalks- and get you more to harvest.
Harvesting Rhubarb
After planting, a plant should be left to establish without harvesting for the first season, you can harvest lightly the second season and go gangbuster from the third season on.
In my zone 4/5 garden in Minnesota I harvest from early to mid-May through early July. You can stop harvesting when you’ve had enough, or when you notice the plant starting to produce thinner stalks. You’ll want to grab the stalk and twist it out of the ground – or you can cut it away at the base- I’ve done both and both work without hurting the plant!
Red doesn’t necessarily mean ripe. Some varieties are just redder or greener than others. But… Crimson Cherry and Canada Red are some of the reddest rhubarb varieties. If you’re like many people who have inherited unknown varieties from friends or neighbors, just know that when the stalks get big it’s time to harvest 😉
Rhubarb Leaf Bird Bath
The most practical way to enjoy your rhubarb leaves all season long. Read how to DIY your own bird bath from a leaf and some concrete.
Check out the full DIY article + Project HERE.
Eating all that Rhubarb!
If you grew up with like I did, you’ll have a soft spot in your heart for all things rhubarb.
Strawberry Rhubarb Pie
This is a pie that you have to make at least once in your life because it is such a gorgeous treat. My kids (and husband) still talk about this. The lattice top is a little finicky for me, but oh there’s something super nostalgic about breaking into that flaky crust! I follow this recipe.
Rhubarb Sauce Recipe
The simplest, and maybe purest way to use up rhubarb is the humble rhubarb sauce, so good on ice cream and pancakes, over granola and yogurt… So simple this isn’t really a recipe but:
Chop rhubarb into 1″ bits, and some honey or maple syrup to taste and cook until the fibers break down. You can mash with a potato masher or blend with a stick blender if desired- we like ours a little chunky. You can make extra thick with a cornstarch slurry. And we like adding vanilla once off the heat. Stores in fridge for up to a week. Easy (and worth it) to make in small batches.
Rhubarb Shrub Recipe
If you haven’t made a shrub yet, let me introduce you to this sipping vinegar and wonderful addition to mocktails and cocktails in my article on Rhubarb Shrub Love! Thanks to Stephanie of Minnesota From Scratch for sharing this recipe!
‘ABC’ Rhubarb Crisp Recipe
I Call this ABC crisp because I routinely change up the ‘other’ fruit with rhubarb between Apple, Blueberry and Cherry (A,B, or C). I have used all three together and it is also delicious!
*Easy to make Gluten Free by using GF flours
(I prefer Bob’s Red Mill 1 to 1 GF Flour)
Prepare a 9X9″ baking dish with coconut oil, preheat oven to 350F.
Crisp Filling
2 cups chopped rhubarb
2 cups frozen blueberries (or cherries!)
1 tbsp. flour
1/3 cup brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 cup melted butter
(mix in 1 tsp of vanilla into melted butter)
Mix together and spread into bottom of prepared backing dish.
Topping
3/4 cup flour
1/2 cup old fashioned oats
1/2 tsp. cinnamon
1/3 cup brown sugar
¼ cup finely chopped walnuts, pecans or hazelnuts (optional)
1/4 tsp. salt
1/4 cup melted butter
Mix crumble ingredients together and spread evenly on top of fruit.
Bake on middle rack for 40-45 minutes, until fruit is fork tender and top is browned.
And yes, whipped cream or ice cream, or vanilla yogurt make this treat extra scrumptious!
Another family favorite is Stephanie Hansen’s Rhubarb Custard Bars from her True North cookbook!
I hope this inspires you to get growing rhubarb in your own yard!
Dig in,
Michelle
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