Rhubarb Growing Guide
Rhubarb (Rheum × hybridum) is a hardy, low-maintenance perennial plant that forms a large leafy clump up to 1.5m wide. Its top growth dies down over winter, re-sprouting every spring. The red-tinged leaf stalks are picked during spring and early summer and are traditionally eaten as a dessert in pies and crumbles, but can also be used in chutneys and savoury sauces. Initial patience is required as no stems should be harvested in the first year after planting, and only a few in the second, to allow the plant to establish.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
For seed-raised plants, sow indoors in late winter in modules of peat-free seed compost, 2.5cm deep, then plant out in late spring or autumn. Alternatively, sow outdoors in spring, thin seedlings to 15cm apart and move them to their final spacing as they develop. Follow cultivar-specific instructions where supplied. Plant potted rhubarb in spring or autumn where possible, avoiding hot, dry weather. Plant dormant bare-root crowns promptly on arrival, usually November to March. Improve the ground with well-rotted organic matter or use a no-dig surface mulch. Keep the crown tip just above soil level, firm gently and water in. General planting guidance is 75-90cm apart; use the cultivar-specific layout when available. For container growing, choose a compact variety and a well-drained pot at least 50cm wide and deep, filled with peat-free soil-based compost. Keep the main growth bud just above the compost surface.
Harvesting information
Do not harvest any stalks in the first year after planting. In the second year, pick only a few. From the third year onwards, the plant can be harvested normally. Most varieties can be harvested from late April or May, with early varieties from March or April. Stop harvesting in June or take only a few stalks after this to avoid weakening the plant, as stalks become tough and stringy by mid-summer. To harvest, choose a young stalk about 30cm long with a newly opened leaf. Hold the stalk at the base and twist gently to ease it out of the ground, avoiding snapping or cutting. Remove the inedible leaf. Only ever take about a third of the plant’s stems to ensure continued active growth.
Storage information
Remove the leaves and keep harvested stalks in the fridge for short-term storage. Use the stalks promptly; leaves are not for eating.