10 tips for tasty rhubarb

Rhubarb is a decorative and delicious addition to the vegie patch. Phil Dudman shares his top tips for a bumper harvest.

1. Sun
Full sun is best for growing rhubarb, but on hot days, it will benefit from some shade. A simple temporary frame with a shadecloth cover does the trick. In warmer areas, consider either a more permanent shade structure, or plant it in dappled light.

2. Soil
Rhubarb thrives in deep, luxuriant soil. Add plenty of compost and well-aged cow manure before planting. It won’t tolerate wet feet. Mound the soil to improve drainage or grow in raised beds if your soil is heavy.

3. Planting
It’s better to plant crowns (offsets taken from established plants) than seedlings. Crowns will provide a harvest in the first or second season, but seedlings may take several years. Plant with the top of the crown at the soil surface level.

4. Spacing
Don’t crowd the plants. Rhubarb will be in the ground for years, so it needs room to expand. Allow at least 1m between plants.

5. Watering
Rhubarb has big leaves that need plenty of water. Keep plants moist, and give them a deep soaking once or twice a week in hot, dry weather. To conserve moisture, cover soil with an organic mulch (compost or straw).

6. Feeding
For the highest yield, feed regularly. In spring, summer and autumn, sprinkle a handful (or two for established plants) of blood and bone or pelletised poultry manure around the base, then add worm castings or compost, and water in well. Supplement with a fortnightly soaking of seaweed solution and fish emulsion.

7. Harvesting
It’s generally recommended to hold off harvesting in the first year, but if you do, don’t take too much. The plants need to build up their size and energy stores. Pick (don’t cut) the thickest stalks: hold the stem firmly, then twist and pull so they come away cleanly. Never harvest more than one third of the stalks at a time, and remember, the leaves are poisonous – trim them with a knife and add them to the compost.

8. Flowering
Remove any flower stems as soon as they appear. It takes energy for a plant to flower and set seed, energy that could otherwise by directed to leaf and stalk production. Cut any flowers off with a sharp knife, as close as possible to the crown.

9. Dividing
Split the rhubarb every 3–5 years. This reinvigorates the plants and provides you with more crowns to plant out or share with friends. In winter, dig around the clump and lift the whole lot out of the ground. Select healthy young shoots from around the outside that have 2–3 growth buds, then cut through the base and separate them from the main clump. Replant the new divisions straightaway, or wrap in moist newspaper until you’re ready.

10. Overwintering
As plants slow down over winter, remove the last leaves and cover with a thick layer of straw to protect the crown and conserve soil moisture.

Photo by iStock