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
Rhubarb seeds can be sown in March or April, either indoors or directly in the ground. Outdoors, sow seeds 2.5cm deep, then thin out seedlings to 15cm apart. Indoors, use small pots or modules filled with peat-free seed compost. Transplant young rhubarb plants into their final position in autumn or the following spring. Plant containerised rhubarb plants at any time, ideally in spring or autumn, avoiding very hot, dry weather. Bare-root crowns are available from mid-autumn to early spring and should be planted immediately, ideally in November or December. Prepare the planting site by digging in two bucketfuls of well-rotted manure per square metre. Dig a planting hole slightly larger than the roots. Position the plant so the tip of the crown or the point where leaves emerge is just above the soil surface. Back-fill with soil, firm in, and water well. Space plants 75-90cm apart. For container planting, use a large container at least 50cm deep and wide with good drainage, positioning 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.