The Ultimate Rhubarb Guide: Grow, Harvest, Cook & Preserve
The ultimate rhubarb guide to growing, harvesting, preserving and cooking with rhubarb. Get lots of tips for growing this easy perennial food plant plus delicious recipe ideas for both sweet and savory dishes.
This rhubarb guide is a part of a continuing series of produce Ultimate Guides where you can find all kinds of growing information and tips as well as delicious recipes, both fresh and preserved, for a specific fruit or vegetable. See more fruit and vegetable guides here.
Rhubarb is one of those edible plants that’s considered a vegetable, but used like a fruit – in fact a US court decided in the 1940s that it was a fruit for import regulations because that’s how it’s often used (source).
It’s probably considered a bit unusual or old-fashioned, but it has some great qualities and lends itself to some fantastic recipes, so I really recommend growing it.
One reason is that rhubarb is a perennial plant and once established in a place that it likes it’s pretty carefree, coming back every year with minimal care.
So you need a permanent place – a rhubarb patch – where it can happily live and provide you with some of the first fruits of the gardening season year after year.
Another reason is that rhubarb is such a versatile plant to cook with and preserve – it can become a chutney for savory foods, ice cream sauce, pie and cake filling, jam, cookie bars, drinks and more.
Even so, it is still a mystery to some because it’s not a normal thing we find regularly in our supermarkets.
I often get questions asking what to make with rhubarb or how to grow it, so I’m putting all the rhubarb growing information and recipes that I’ve collected into one ultimate rhubarb guide so you’ll have one place to come for rhubarb answers.
What is rhubarb?
Did you know that rhubarb is a member of the buckwheat family? So weird, right? It also has good amounts of vitamins C, K, and the mineral magnesium as well as some fiber and protein.
We eat the stalks of a rhubarb plant and they are known to be quite tart, which is why many recipes call for quite a bit of sugar. I’ve found I can easily use less to get a nice sweet-tart flavor, so my recipes use less sweetener and many use a natural sweetener, too.
The large leaves of the plant are poisonous (I always feel sorry for the people who discovered stuff like this, don’t you?), so they should be composted after harvesting the stalks.
Additional information on the toxicity of the leaves:
Rhubarb leaves contain oxalic acid – in addition to other compounds that may be bad for humans (see this article for more on this). Other vegetables have oxalic acid, too, like spinach, chard, broccoli, cauliflower and brussels sprouts – only in smaller amounts which you can lower even further by blanching and draining the water.
However, you would need to eat a large amount of rhubarb leaves to be considered to be toxic, though small amounts may cause digestive distress.
According to the article linked above, in WWI Britain encouraged eating rhubarb leaves to help with food shortages and there were numerous illnesses and one death, which has not been reported with eating spinach and chard.
Based on this and other sources like this I will continue to advocate growing this lovely edible plant for it’s stems only and composting the leaves.
Red or Green Stalks?
I didn’t know until we moved into a new house with an established rhubarb patch that not all rhubarb varieties have red stalks. Some produce mostly green stalks with barely a hint of red.
The green stalked rhubarb is closer to the wild rhubarb, with newer varieties having been bred to be redder, like ‘crimson red’ and ‘valentine.’
I’ve cooked with both types and while there is no flavor difference, the food all looks better using red stalks. They make the jam pretty (it’s a dull brown color with green stalks) and produce wonderful red pockets in muffins and breads.
Green stalk rhubarb also tends to produce more flower stalks (some of the red varieties will not produce flowers at all), and when the flowers form, the stalks can be a bit dry and stringy.
However, the green stalk variety is hardier and easier to grow than the more popular red colored plants, so if you’re having problems getting rhubarb established, switching your variety may be an option for you.
Ultimate Rhubarb Guide – How to Grow Rhubarb
Planting
Rhubarb is most typically planted as one-year-old crowns, either bare root in very early spring or from potted plants in later spring.
Plant in the spring as early as you can in full sun and amend the soil a bit with compost before planting rhubarb crowns about an inch below the surface.
TIP: in warmer climates, rhubarb may do better in partial shade, though the stems will not grow as thick.
If planting more than one plant, set them at least 3 feet apart – a well established plant can grow huge!
Do not harvest the stalks at all the first year after planting to allow the plant time to grow with its full energy (although if it looks really healthy, it probably wouldn’t hurt to harvest 2 or 3 stalks to make some muffins with!).
Maintenance
Water well and consistently throughout the growing season, especially in the plant’s first two years.
After that, I’ve found them to be fairly drought resistant – they will die back if not watered, but will produce again the next spring. Of course that’s not the way to get the best, biggest stalks, but if you can’t provide water throughout the entire season once it’s established, it should be okay.
The only fertilizer it needs is a yearly topping of compost. Keeping the ground mulched with a layer of the compost, grass clippings or straw is a way to keep the ground moist as well. Just keep any mulch away from the crown of the plant, which can encourage rot.
To prepare your plant for winter, after the first hard frost, cut back any remaining stalks and dress with a light 2 inch layer of compost, leaves, or hay to protect the roots through the winter.
The only other thing to remember is to remove any flowering stalks that may appear (as mentioned, some varieties form more of these than others), as they take away the plant’s energy as well as cause the stalks to degrade in quality.
Established clumps can be divided every 4 to 5 years – when the stalks get small and spindly or when the crown is visibly crowded. This will help the plant keep growing nice thick stems.
You can dig around the edges and trim the crown down to 4 or 5 buds or you can dig most of the plant up and gift somebody with a rhubarb plant.
Growing in Shade or Heat
Above is another rhubarb plant I planted in dappled shade. It illustrates what was mentioned above – rhubarb grown in more shady conditions will have thinner stalks and the plant and leaves won’t be as large.
If at all possible, move to a sunnier spot unless the shade is allowing your plant to grow in warmer climates.
Although rhubarb isn’t known for growing well in the hotter southern United States, providing shade and water (and choosing the greener variety) may allow you to grow it successfully in areas with warmer summers.
The top growth will probably die back at temperatures consistently above 90 degrees, causing the plant to appear dormant, but as temperatures lower in later summer the leaves should start to grow again then or the next spring.
If all you can grow is rhubarb with thinner stalks, I’d vote for growing them!
If you live in an area where rhubarb isn’t sold that you know of, the easiest way to make sure you can have some each season is to find a way to grow it.
How to Harvest Rhubarb
To harvest individual stalks:
The easiest way to gather the stalks is to pull up from the base of the plant, twisting slightly as you pull.
Most will come out pretty quickly this way, but if some don’t, you can use a knife to cut a stalk off at the base, you just have to be careful not to cut anything you don’t plan on harvesting – which is why I prefer the pull-and-twist method.
Cut off the leaves and compost them.
When and how much to harvest:
I’ve read various, sometimes conflicting, methods for when and how much to harvest your rhubarb – from only picking 1/3 of the plant during a season to cutting all the stems at once for a one-time harvest, or only spring harvesting to an all-season harvest.
I aim for the middle, harvesting only the fattest stalks for about a two-month period, or until most of the new stalks are really looking thin. Every once in awhile, some stalks will look good again in the fall and I’ll harvest a few, but my main harvest is in the spring.
Ultimate Rhubarb Guide – Recipes
Preserving Recipes
Honey Rhubarb-Ginger Jam (Small Batch)
3 Ingredient Rhubarb Strawberry Sauce
Ten Ways to Use & Preserve Spring Rhubarb @ Food In Jars
To Freeze:
Rhubarb freezes wonderfully! Trim, slice or dice, and pack raw into freezer bags, removing as much air as possible (I use the straw trick).
Alternately, you can flash freeze the cut rhubarb on a baking sheet before adding to freezer containers.
Either way, label and freeze for up to a year.
You can blanch the rhubarb first, but I don’t (are you surprised after this and this?) and it seems to come out the same for me.
TIP: Cut and freeze in measurements of your favorite recipe and to use it easily from frozen.
Cooking & Baking Recipes
Rhubarb Chutney Salad Dressing
Old Fashioned Fresh Rhubarb Cake @ On Sutton Place
Pink Rhubarb Gin @ Lovely Greens
Rhubarb Sorbet @ Garden Therapy
Rhubarb Coffee Cake @ Attainable Sustainable
Pasta with Basil & Rhubarb Sauce @ Recipes From A Pantry
Homemade Rhubarb Bread @ Creek Line House
Rhubarb Frequently Asked Questions
If harvesting from a garden patch, cut off the poisonous leaves before bringing inside. Cut off the bottom root end and use a vegetable brush to gently clean each stalk under running water. Then chop into the slices or dices needed for your recipe.
You do not need to peel spring rhubarb, since the stalks are tender enough to be used without peeling. If you are using later season rhubarb the strings of the stalks may be tougher and you may want to peel first.
You shouldn’t eat rhubarb from the garden once temperatures fall to the lower to mid 20s, as oxalic acid in the leaves will move to the rhubarb stalks which can crystallize in the kidneys. (source)
It will keep in stalks 3-4 weeks in the fridge, a little less if cut. You can store wrapped in a damp cloth inside a produce bag or alone in the produce bag if using sooner.
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This guide has been updated – it was originally published in 2014.SaveSave
A lot of people think rhubarb is a spring only plant… you can harvest and eat all summer. I also have cut them back to 2-4 stalks per crown and had another fully load plant within a month.
Just make sure not to put leaves where they can blow away from compost pile to livestock. It will kill them.
Thank, Juls. Our rhubarb tends to give up the ghost in the summer months, so I usually let it alone to feed it’s roots for the next season, but I know of others like you who can keep harvesting. That’s great.
It says rhubarb is a good growing plant by doesn’t say when to plant, how deep etc.. appreciate it.
In the how to grow section I mention how deep to plant and added to plant in early spring – thanks!
Thank you-very helpful. I’m still curious about how to prepare my rhubarb for the Oregon winter…? Cut back everything?
Or maybe I missed something…
Yes, after the first hard frost, cut back any remaining stalks and dress with a light 2 inch layer of compost, leaves, or hay to protect the roots through the winter. I’ve updated the article to include this – thanks.
Can you plant rhubarb in a container?
Yes, you can Nancy. Just make sure it’s a really big container, since rhubarb will grow large for you if you give it room.
How early in the spring is an established rhubarb plant ready to harvest ? When can you tell when it is time to pick/cut ?
When the stalks are 7-10 inches long or longer. Some things I’ve read say 10 inches, but I’ve picked at 7-8 inches before. You just don’t want to take every stalk at once.
When should rhubarb be divided and replanted? Spring or fall?
You can divide and replant either time, Vicki – it does great with both (and maybe a bit better in the fall since it gets nicely established without dealing with hot weather).
diane again, just to say thank you soooooooooooooo much for answering my question with the article rhubarb central. Full of information. Thank you again.
Happy to help, Diane. š
I am from Canada. Bought a rhubarb plant from a garden centre. It is just beautiful, leaves are huge and stalks are medium. My problem are the leaves , they have a lot of black spots under the leaves, which they did not have last week.
I sometimes get spots on the leaves, too, Diane, especially as the summer progresses. It’s not unusual for many of the leaves and stalks to die back a bit if it’s hot and dry. I don’t know exactly what yours look like, so hopefully this article will help:
http://www.rhubarb-central.com/rhubarb-diseases.html
Hi Jami,
Thanks for all the good information, and the shared post, HOWEVER!! If you all are such avid rhubarb lovers…….Where’s the RHUBARB PIE recipes?? I don’t mean rhubarb with strawberries, or rhubarb with some other added concoction of fruit. True RHUBARB LOVERS don’t need, or even want to wreck the special, succulent, flavor of this first fruit harvest with any other fruit. Not even one recipe with RHUBARB as the only filler for a RHUBARB pie???? Seriously??
Ha! It’s not my favorite, Bill (sorry- gotta be honest!), so it didn’t occur to me I was missing something. š But you are right and I will look for a good rhubarb-only pie recipe to add to this list. Thanks for the suggestion!
SO RIGHT! RHUBARB pie! Don’t mess with a good thing!
girlfriend’s hubby just made her rhubarb pie with crumb topping for her birthday today.
I live in Arkansas and have not had good luck with rhubarb I am originally from Wisconsin and we always grew it there – I have tried planting it for the 3rd time here in Arkansas and now have it in afternoon sun – the stalks are thinner but at least it is growing and has one plant has survived for 3 years now. I just collect a few stalks now and then and chop and freeze until i have enough to use for something if I can’t find it in the stores (which is a rare find) – the plant that is finally growing good is from a plant in Wisconsin that my daughter has – she chopped off a really good section of root/crown for me.
I’ve heard that rhubarb is harder to grow in the south, Karen, though I thought it was the hot sun. But if yours is doing well in afternoon sun (the hottest), maybe it’s the humidity they don’t like? Here in the Pacific NW, my plants do best in the cooler spring and fall weather and tend to just survive the warm summer – if I keep them watered. š
Hi! Is it possible to grow rhubarb in a large container? I don’t have a yard, but I have room for a container garden, and I love rhubarb!!
thanks!
Yes, Jess, I’ve seen rhubarb grown in containers and it’s actually quite beautiful. I would get the largest container you can, though, just to get the best crop.
I live in South Central Texas, close to San Antonio. I purchased 3 rhubarb plants when I went to Nebraska for my aunt’s funeral this past May. I planted it where it had shade during the hottest part of the day. I am excited to say that I didn’t lose it through the summer and I’m hoping for the best this winter (even though it doesn’t get as cold as it does up north.)
This is good to hear, Colleen – hopefully it will help others in warmer climates that want to grow rhubarb!
So excited for all the recipes! Two quick things: for picking, my mom’s rule of thumb was always to leave at least 2 growing stalks on the plant, and to pick any that had 3/4 or more on them. It seems to work well, because if you pull too close to the crown you can actually pull out the center of the crown, not just the stalk, but it also keeps the rhubarb producing. In OR, mom usually gets a larger spring crop and a small fall crop, sometimes. Also, in TX, the conventional wisdom here is to plant it as an annual. I’ve only been here a couple of years, and I’m going to see if I can get it established as a perennial, but so far I’ve been growing/starting plants indoors to try and establish them a bit. Good to see others have had luck with them outside in partial shade in hot areas – I’m hoping it works for me too! š
Good tips, Liz! I don’t quite understand the “3/4 or more on them” though – 3/4 what on what? I’ve always read that if you cut the stalks, you could injure other smaller stalks that are growing, hence the ‘twist and pull’ method of harvesting. I’ve never had anything other than the stalk come out when I pull, although, some stalks bread rather than come out cleanly. I’ll keep an eye out when I harvest, though, from now on! š
THANK YOU!!! This is just fab!! One of my Most favourite plants and such simple healthy wholesome yummy recipes!! FYI… Rhubarb can be grown in Tucson, Arizona and at 5000- 8000 ft around around Albuquerque and Santa Fe, NewMexico…and provided with enough shade it doesnt even need that much extra water. When I lived there I had a landscaping business and people often asked us to remove beautiful rhubarb plants because they didnt know what it was or how to use it. (I wish I could have refered them to your site then!) It does equally well in the deep south if planted in semi-shade. People often plant lots of leafy things around the base of trees and rhubarb is one of them. As long as it gets morning light and afternoon shade! Single plants do great surrounded by a border of rock, wood, or glass blocks (very good for cooler climes) a foot or so away from the dimensions of the plant. Then pile the space with straw or (especially in the south where it grows) that lovely tree moss, thoroughly washed first. Put strawberry plants down in little hole among the bedding and let them grow up through the bedding. This will keep creepy crawlies away from both your rhubarb and your strawbs, and they like each other! (You can do this in Big pots for patios or porch boxes, too, and move the pots around for best sun and shade.) And you have both rhubarb and strawbs right there at your fingertips…to just pick and eat raw or to use in recipes. Smaller strawbs are always tastier and Oregon has some of the tastiest in the world. In Florida, they often use oranges and rhubarb together, you just have to be sure the oranges dont get over cooked. This is a wonderful healthful versatile plant that, like celery, actually burns more calories to eat it than it adds. If you eat it raw, which takes a bit of getting used to for people who are used to eating too much sugar and sweetener, as most Americans are. The very best way to lose weight is to lose the sugars and excess sweeteners in your diet. It will be hard at first! You’ll crave those sweeties like a vampire craves blood or a zombie caves brains! Ween yourself if your will power is weak. But the improvements in your weight, health, energy, moods, brain activity, etc etc etc, will improve so much you wont know yourself in a few weeks! Really! A table spoonfull of Local wildflower honey every morning will help fight allergies and keep you healthy all year. A dose of Local wild flower bee polin will stop those allergis n their tracks! And lovely wonderful rhubarb is just an awesome thing to add to your good diet! Go for it!…and Enjoy the summer!! *-)
Claudia, this is such great information for those wanting to grow rhubarb in warmer climates – thank you so much for writing this!!
Very informative — thank you! We all love rhubarb crunch and I would love to grow some myself. However, we don’t have the room in our little raised garden and I was wondering if it is possible to grow it in a container of some sort.
Thanks again!
Yes, Wanita – I’ve seen rhubarb thrive in pots, but they have to be BIG. Our neighbor has a huge plant in a about a 2 x 3 (x 2.5 tall) wood box and it’s very happy.
Thank you so much — I will have to try it!
Great post! I love rhubarb. I’ve never grown it before, and some folks here in town say that it’s next to impossible to grow here in the desert. Since I’m usually up for a “garden challenge”, perhaps I’ll give it a try for myself, of course with your guide to help me along š If nothing else, I’d like to buy some rhubarb and try out some of your awesome sounding recipes š
Good info .
Thanks!!!
I have decided my rhubarb plants are not getting enough sun and that is why their leaves are small and few stalks are thin. I am moving them tomorrow! Thanks for all this great rhubarb information!
Good – I hope that makes them happier, Susan!
Holy cow, how am I supposed to decide which one to try first!? I’m with you, I’m puttin’ in another plant this year. One is definitely not enough. And it would be awesome to have enough to freeze some.
Thanks so much for linking up to my recipe, Jami! I love rhubarb and am so glad it’s back in season again. I’ll definitely check out some of these other treats as well!