Last updated on April 23rd, 2012
ARE YOU A FAN OF RHUBARB, TOO? I find this plant with tart, tender stalks is indispensable in the kitchen garden, for it rewards me with an extremely early spring harvest. (By “early,” I mean now, in mid-April). Rhubarb is easy enough to grow, providing you follow these planting and harvesting rules:
First, understand that rhubarb is a perennial performer, but only in zones where the ground freezes during winter. Or, at least, where temperatures dip to 40 degrees and lower. This cold period permits the plant to break dormancy. In warmer climates, rhubarb must be planted annually, if at all.
Planting begins with divided crowns, obtained in either spring or fall from the local nursery. Plant the crowns 3-4 feet apart, in a bed that has been loosened to a depth of 12 inches, and enriched with copious quantities of compost or well-aged manure. The ideal pH for rhubarb is 6.5 or 6. Plant deeply enough so that crowns, or buds, are covered with 2 inches of soil. Provide steady moisture the first summer, and be sure to mulch your plants with shredded leaves, salt-hay substitute, or composted wood chips. Rhubarb does best in a position that receives full sun.
To encourage robust stem (or “petiole”) production, remove the seed stalks which appear during spring and summer. These stalks rob the plant of vigor.
Otherwise, refrain from harvesting petioles the first year. The second year you can harvest a few stalks, but not more than 1/3 of the plant. The third year, however, you can harvest freely, so long as a few leafy stems remain in order to nourish the plant. To harvest, cut stalks off at the base of the plant, or twist and pull them until they become detached from the crown.
As you harvest, keep in mind that only the stalks are edible; the leaves, which contain oxalic acid, are poisonous. I tear the leaves off immediately after plucking the stalks, and place them on the compost pile (leaves are perfectly safe for composting).
You may have heard that long, pink and red stems make the best eating. This is not true. Green stems, 10 inches in length, are utterly delicious. I enjoy the stems raw, dipped first in sugar to temper the tartness (sinful, perhaps, but a childhood habit encouraged by my mother in the 1960s), and also cooked in pies and crumbles.
Unless it is dipped in sugar, rhubarb is a very healthy food. One cup of raw, diced stem contains slightly more than 10% of the daily value for Vitamin C, 2 grams of fiber, and only 26 calories.
If you have any questions or comments concerning rhubarb, by all means post them below. And, I’d like to know your opinion: Is rhubarb pie better with or without the addition of strawberries? (I say without.)
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Gregory says
Where I grew up, the primary ingredient in rhubarb pie was…rhubarb. It wasn't until I moved to NYC that the pie was only available in conjunction with strawberries. Personally, I think mixing the two is an unnecessary bastardization of a delicious desert.
Carol says
Kevin, thank you for the DETAILED planting instructions! I love rhubarb as a desert, with or without strawberries. It is also supposed to good unsweetened, in chutney. I once saw a recipe for a rhubarb chutney, which was intended to accompany salmon. I think the recipe was in Martha Stewart's magazine. If I can find it, I'll send it along.
Carol says
Did my comment come through?
Kevin Lee Jacobs says
Carol – the comments have been “acting up” again. Blogger is working on a fix.
Do send the recipe for chutney if you can find it. I'm open to any other rhubarb recipes that readers wish to post, too.
Tammy says
I grew up in NY State with my mother making strawberry rhubarb pie and soup (cold) in the spring and summers. I can't harvest rhubarb without thinking of her. We were so delighted to discover, after purchasing a new home a couple of years ago, that there was a mature rhubarb bed here, along with raspberries galore — so crumbles and pies are a norm for us. I haven't tried it raw just dipped in sugar, so will head outside right now and go cut a stalk!
Kevin Lee Jacobs says
Tammy – You are lucky indeed to have a mature rhubarb patch, as well as a mother who made R&S soup. The soup sounds SO refreshing! Do you recall the ingredients?
The Good Egg - Dianne says
Thank you for this post. I planted my rhubarb last year and am anxiously awaiting some to stew up for pudding topped with heavy cream as my mom used to serve. A couple of years ago I came across the slang for rhubarb, pie-plant, which was used in Laura Ingals-Wilder story about her cooking for the threshers. We never knew what this was – rhubarb! Apparently a treat all over the USA for years.
Kevin Lee Jacobs says
Dianne – welcome! That rhubarb pudding sounds tempting. What a great way to enjoy the tart stalks of this “pie plant!”
Barb Wheeler says
My mother always made apple rhubarb pie and this is what I prefer over strawberry rhubarb. Try it. It is delicious while still warm from the oven. Our rhubarb is mostly green and we wonder what you can feed the rhubarb to make the stalks thicker?
Bill Schnippert says
It was the pie plant when I was growing up. No strawberries please. Especially those tasteless one they sell in the stores. Pretty strawberries without good taste, just another pretty face.
To keep rhubarb from running out and the stems get thinner and thinner, cover with six inches of composted manure in the fall.
Make rhubarb sauce(like applesauce): Just cut up into short pieces and heat on the stove. Stir continuously, liquid will cook out. Add sugar to taste.
Bernadine Munro says
I make rhubarb jam every year – it is a family favorite! Just use pound for pound fruit and sugar. I roughly chop fruit, add water to about half and inch??? in the pan, gently cook rhubarb till it falls apart when pressed with wooden spoon, add sugar, stir well, keep cooking till it sets when tested. I put a little on a cold saucer (about a teaspoon) and check in 30 secs or so, if it has a film on top it is ready to bottle. Soo good on toast, in tarts, on scones or even pikelets with a dollop of whipped cream ……..
PS Pikelets are kinda like dollar pancakes just a thicker batter.
Tania Dalton says
Hi – I live in New Zealand, in the north of the north island which is subtropical, and my mother who lives next door on the same property has a wonderful rhubarb patch . We don’t have frosts where we are. Her rhubarb is planted where it gets filtered sunlight, sometimes full on sun in the height of summer for a short period, its early Autumn now and her rhubarb is looking great. I have 3 new plants in, and they are also doing well, I left the new stalks the first year. It was a bit dry this summer and I probably should have watered them more – but the rains are here now so they are recovering.
I find rhubarb by itself is great, I have a brilliant rhubarb and rosewater cake, I make rhubarb sorbet, but mostly we make rhubarb crumble , which I think you call cobbler. Stewed rhubarb with a topping which is a mix of flour, butter and sugar , (a crumbly shortbread mix.
Shirley says
Strawberries ruin the rhubarb, but lots of people continue this criminal behavior. 😉
My favorite is rhubarb custard pie still warm from the oven. Nummy!
Judy Pennington says
My mama made a Rhubarb Cream custard pie. It was delish!!
RHUBARB CREAM PIE
OVEN: Preheat to 450 degrees
Ingredients:
1 ½ cup sugar
3 eggs, beaten
½ tsp nutmeg OR 1 tsp vanilla
1 Tbsp. Butter
3 cups chopped rhubarb
1 unbaked pie shell
Place rhubarb in bowl, pour boiling water (enough to cover) over rhubarb, let set 10 minutes. Then drain well, and squeeze remaining water out, should be as dry as possible.
Cream together: sugar, flour, butter, and nutmeg or vanilla. Add eggs and beat until smooth, then place well-drained rhubarb in bottom of pie shell, and pour egg mixture over rhubarb. Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and then bake for an additional 30 minutes. Test center to see if set.
Good served warm or cold, really good with fresh whipped cream.
Maralee Thompson says
Well how much flour…not mentioned in the ingredients.
Judy Pennington says
I am so sorry! When I copied this off my mom’s recipe cards after she passed, I missed getting the flour down. It’s 3 Tbsp. Sorry……………
Maralee Thompson says
Thanks….sou
nds like a great pie!
ValpoBarb says
Kevin — I was excited when we planted our first rhubarb plants this spring. Within a week they were eaten down into the roots, we’re assuming by the squirrels. Any suggestions on how to keep them (or the deer? possum?) away from this plant?
mada says
I have 6 rhubarb plants and use it on a classic crostata, adding sugar when I take it out of the oven, baking it in a pizza oven tray makes someone think it’s a real pizza …….
I like cleaning and chopping it because it makes my hands beautifully clean and profumate
no strawberries for me, please :wave:
Richard Herman says
Thanks for all your info folks. My 3 yr old rhubarb is almost ready to make into Pie or sauce.
I have a receipe about the same as Judy Pennington’s . It is amazing how it gets so Creamy with out any Cream.
My recp however uses CornStarch not flour. It seems to make a better sauce and is good for those who are Gluten intolerant. Must change the curst tho. I also use thin Sugar cookies as the top crust. (not gluten free), sprinkel with sugar after shingleing the rounds with some space between them. You of course can cut the dough into any shapes you want.
Gotta’ go and cut my Buds off the plants.
Thanks for the Great site.
Cindy Black says
My Mother ( a quintessential New Englander) taught us to stew rhubarb in the spring. Cut up a bunch of stalks into small pieces, add a little water and too much sugar – cook in a soup pot until is bubbling and melts into a mushy batch of deliciousness. Ladle out a bowlful and eat like a bowl of soup.
Mom always said it was a traditional spring tonic for the farmers. Rhubarb is in fact a great spring tonic used by many traditional cultures to clear out the liver and intestines after long winters.
Enjoy!
Gail says
I agree – rhubarb pie should be just rhubarb, maybe with apples now and again, but never with strawberries. If you sprinkle corn flour over the filling before you put the pastry on top, you will have thicker juice in your pie and it will be less likely to boil over round the edges making a sticky mess in your oven.
Idea for Rhubarb without sugar: I stew my rhubarb by simply cutting it into small chunks and letting it simmer over a low heat in a saucepan with the lid on. No need to add water. As the rhubarb cooks down it releases its own juice. Keep the heat low and keep your eye on it. It makes so much juice it’s easy to let it boil over. When it’s nearly done I add raspberries and some sultanas. This is sweet enough for me but if you want it sweeter you can add honey rather than sugar. This mixture is great with yoghurt, custard, or a dollop of cream. I have it every morning on my porridge. Breakfast of champions!
Freezing Rhubarb: I freeze rhubarb (no need to blanch it, just cut it up and put it straight into the freezer in bags or tubs) and raspberries too. This way I can have my favourite breakfast all year round.
By the way, I live in Northern Ireland and the climate here seems to be perfect for growing rhubarb. A early spell of warm weather this year and the recent rain means I have a full crop already.
Peg says
I take a pie crust and pre-bake it for about 10 minutes in a 350 oven. Spread stewed rhubarb over it like pizza. On top of this sprinkle your favorite streusel topping . Mine is just cold butter chopped into brown sugar. Bake about another 10 minutes. Serve warm with whipped topping !
Paula says
Hi Kevin – How do you transplant rhubarb? We moved into a home that has a very large rhubarb plant and over the past few years i’ve given the rhubarb to friends who then make a pie or sauce etc and i’m just not a fan of the taste (w or w/o strawberries/apples/honey/sugar etc.) I want to transplant the patch to a friends house down the road (b/c she loves it soooo much). When and how should i do this? i live in zone 5 and the rhubarb here isn’t ready until July or so.
Thank you so much!
Kevin Lee Jacobs says
Paula – If your rhubarb has only just begun to grow, you can transplant it now (spring). Otherwise, wait until fall to dig up and move the plant.
Mary says
HI. I ENJOYED READING ALL THE INFO FROM EVERYONE. I AM SO ENVIOUS BECAUSE IT SEEMS NO ONE CAN GROW RHUBARB HERE IN THE SOUTHWEST. (LAS CRUCES, NM) THE RHUBARB WE GET HERE IS HOTHOUSE AND SO SO IN FLAVOR…IF ONE CAN FIND IT IN THE STORES. DO YOU KNOW ANYWAY POSSIBLE TO GROW RHUBARB HERE IN THE ARID SOUTHWEST? I APPRECIATE ALL HELP AND THANK YOU AHEAD OF TIME.
Dana says
I love it any which way, period! It’s very healthy for you & it’s something different when your tired of the same ol’ same ol’…:)
Dana says
P.S. I truly enjoy this website…thanks so much for sharing all the information on everything!
Mary Ann says
Love rhubarb, but leave out the strawberries! I like it in cakes, quick breads, pies, crisps, and just plain sauce. It freezes well too.
Marilyn Foster says
Hi Kevin,
I was born and raised in Anchorage, Alaska, where rhubarb grew like there was no tomorrow. Are we the only kids who grew up with a stalk of rhubarb and a jelly glass half filled with sugar as a special treat? I introduced my kids to that guilty pleasure and look forward to sharing it with my little grandson in a few weeks. It sure does bring back wonderful memories!
Kevin Lee Jacobs says
Marilyn Foster – Sinful, but…YUM!
Herb says
Love Rhubarb! I make a mean rhubarb coffee cake.
Donna says
I am really curious about something. I planted my rhubarb last spring. It came back up this year and it is doing really good. My question is I tried some and it is really really bitter. I know that is not how rhubarb is supposed to tase. Do I need to wait another year to eat it? Or will it be better later in the summer. I live in Oregon near Salem. It will be really hot come july and august here. Also, should I trim the plant at all? I have a lot of plants growing. I planted several and they all grew. I do love rhubarb freshly cut. I like it with or with out strawberries. Thanks for your help.
Rachel says
I forgot about raw rhubarb dipped in sugar! Last year I started a patch taken from my now deceased grandfather’s rhubarb bed. I’m glad I read your blog here- I was going to harvest the whole thing. I can’t wait to pick some and eat it raw- I haven’t done that since I was very little.
Paula says
When harvesting rhubarb, it is important to grab it close to the base of the stalk, then twist and pull. Removing the entire stalk promotes further growth. Never leave a stalk that has been cut or broken, as the plant will be more susceptible to disease. Remove the stalk at the base. The very best pie – Juneberry Rhubarb!
Gloria says
What do I do with my rhubarb plants in the fall? Do I pull out all the stalks or leave them in the ground until spring? Or do I cut the stalks off just above the top of the soil?
Kevin Lee Jacobs says
Hi Gloria – I always cut back my plant after the leaves wither and the stalks loosen — usually late autumn or early winter.
Patty says
I live in East Central KS. When you talk about transplanting rhubarb in the fall, are you talking about Sept or Oct.? I have a three year old bed of rhubarb plants that are from my late Grandfather’s rhubarb bed and I would like to share with other family members, but don’t want to do anything to jeopardize my own plants. This is the first year that I have been able to harvest enough to put any in the freezer. Any advice?
Kevin Lee Jacobs says
Hi Patty – You can divide your plants any time in September. After division, the crowns will need 3-5 years to produce a substantial harvest.
kate says
I live in the city. I had a small place where I planted a rhubarb plant in the spring. The leaves and stalks grew wonderfully. Everyone I talked to told me you can ‘t eat it the 1st year, it has to go to seed. It is now October in Mi. and my plant is still producing. What if it don’t go to seed before the snow falls and will I be able to eat it next summer?
Kevin Lee Jacobs says
Hi Kate – The only reason we don’t harvest rhubarb the first year is so the plant can absorb nutrients from the leaves. Rhubarb is perennial — it goes dormant in winter, and returns bigger and better in spring. Doesn’t matter if the plant goes to seed.
kate says
Thanks for the info. It was vary helpful. So next year will be the year for my rhubarb and strawberry pie. Yummy.
Joan Brooks says
I don’t know where to cut the flower stalk off. At the base, even tho there are leaves growing out of it? Or just the flower itself, even tho the main stalk is round from the ground up and is a flower stalk. As it gets taller, before the flower opens very much, there are flat stalks growing out of it. I am VERY confused. Don’t want to hurt or kill this beautiful, new plant!! Thanks so much!
Kevin Lee Jacobs says
Welcome, Joan. You can remove just the flower or the whole flowering stalk. I try to cut such stalks as close to the base as possible.
Belinda Ciccotto says
Rhubarb pie is great, but from where did the notion of adding strawberries come? I was taught to add 1/4 part of peeled and finely chopped apple, preferrably the sweet kind, and not forget some salt to counteract the tartness of the rhubarb. Never in my life would I destry such a fine thing as a rhubarb pie with strawberries, no mattee how sweet…
Now, where can I buy the rhubarb plant? Been searching, but seem tobe unable to find any trustworthy sites. Pls help.
Jillian Reilly says
New to gardening so a silly question: do I have to buy rhubarb crowns or can I use the base of stalks that I just cooked with to plant?
Joanne says
I picked some of my rhubarb about five hours ago but did not cut the leaves off until just now. Are the stalks still good to use?
Kevin Lee Jacobs says
Hi Joanne – Yes. Still good to use. Enjoy!
Sandy Pittman says
Mary was speaking of trouble growing rhubarb and I had the same problem here in southwestern missouri, until I planted it in a raised bed. It is really going to town now. I also use mushroom compost we get from the mushroom farm in Miami Oklahoma. This is great compost and does not need to age before you use in beds.
Julie says
Will rhubarb get tender when cooked if you pick it after the stalks get oversized? Some of the stalks grew a lot when we were on vacation and are about two feet long.
Jeanne says
I planted some Rhubarb last year here in Roswell NM and it is doing really well! I’ve picked some and froze it so I could make jam later and I made a few jars of strawberry rhubarb jam last year too! I’m going to pick some now so I can freeze it! I plan on moving back to MN in a few months and take my plants with me! It grows here but you need to keep it watered!
Valerie says
You said Rhubarb must be planted annually in warmer climates if at . It grows year round in Sydney Australia”
Rosa says
Hi there… Loving all the comments and recipes. I live in the UK , I planted my first Rhubarb during the summer last year in a plastic tub they took really well, I cut them back during the winter. Now they have come up so beautifully , I love how they look, it has seeded, and I was’ not sure what to do. So glad I found your blog Kevin. I now know what to do… And I never had a rhubarb pie with strawberries, when stewing my rhubarb I add some fresh lemon juice, spoon vanilla extract/pods and half a teaspoon cinnamon powder and we have custard. Can’t wait to try my own Rhubarb, so I can pick some stems now?
Marilyn says
I grew up dipping Rhubarb in salt rather than sugar! You can’t beat baking with it Be it crunch (my kids favorite), pie, bread or just a raw stalk!
Beckie says
Recipe for rhubarb conserve from a good friend of mine: 1 pound rhubarb cut into 1/2-inch pieces; 1/2 cup sugar; 1/2 cup orange juice; 1/4 tsp. ground mace. Bring everything to a simmer, stirring to dissolve sugar. Partially cover pan and simmer over med-low heat until soft and mushy, about 5 to 7 minutes. Stir in 3 tbsp. orange liqueur and allow to cool. Excellent over ice cream or stirred into vanilla yogurt. It’s the mace that makes the difference.
Mary Encie says
Hello Kevin,
My big rhubarb started to do poorly last year after flourishing for many years. It had spindly stalks and seemed to be putting up another plant. I missed the time for digging up and dividing this spring. The plants already have leaves and some are five or six inches across. My question is should I attempt to dig up and transplant the smaller plant at this point? Should I leave the plants where they are and thin out their stalks? I did fertilize this year, the first time they’ve ever had it in ten years at least. I inherited the garden so I am not sure of the history before that. I live in the northeast, northern New York State, along eastern Lake Ontario. The leaves are just coming out on the trees and the peonies are about a foot tall, to give you an idea of where we’re at in the season. (By the way, I read somewhere you can boil the leaves of the rhubarb and use them to keep bugs away from plants.) Enjoy your delicious rhubarb recipes and thanks for sharing!
Connie says
My granddaghters did a taste test and have decreed that the BEST sugar for dipping rhubarb is maple sugar. An true sweet and sour treat.
Myrna says
My recipe has orange juice and orange zest. I like that combo better than strawberries.
Danny says
My secret to sweetening rhubarb, which I love with a passion EXCEPT when mixed with strawberries, is to add a few slithers of thinly peeled orange zest…just the orange part, NO PITH left on it. It performs a miraculous flavotimg
.sofyening the acidity of the rhubarb. I do still use honey to sweeten…but its the delicate oils of the orange zest that makes it EXTRAORDINARY…absolute BLISS!
John says
I use it as a chutney over grilled pork loin. Stew the chopped rhubarb with a dash of brandy, a small amount of chopped onion, a little sugar, and a pinch of red pepper flakes. It only takes a few minutes to cook down. Add a few fresh, snipped chives.
I love rhubarb custard pie, with or without strawberries. In Minnesota, they both come into season at the same time, so no sacrilege!
My mom used to bake a white cake with sweetened, diced rhubarb sprinkled over the cake batter. Then there was some sort of streusel crumbled on top. I miss my mom, but I think I miss her rhubarb cake more. Does that make me a bad person?
Kate says
Here in southern Maine, I start adding strawberries to rhubarb pies, crisps, etc when the rhubarb supply is getting low and the strawberries are going strong. Perhaps this is how it got started? I only cook with what is in season, so apples and rhubarb don’t cross paths in my kitchen, but it sounds like a tasty combination.
Helga G says
I am so mad when I read all the comments. I had 5 beautiful rhubarb plants. They just started coming up when some critter ate them roots and all. I don’t know if it was chipmunks or squirrels.
Angel says
I think that rhubarb tastes a lot like strawberries anyway, so I could take that pie either way.
Now my question; I live in the Mojave Desert where it gets VERY cold in winter, and in fact we get snow once in awhile too. Do you think it would grow alright here?
Denise says
I love rhubarb also, I make pies, muffins and eat it plain. I grow German wine and Victorian Rhubarb. I have 12 plants that are 4 years old now. Must try the custard pie out. Thanks for the recipe. Thanks for all the wonderful info Kevin.
Rhonda Strahler says
I like my rhubarb NEAT! It’s OK WITH strawberries, but better WITHOUT! Rhubarb pie is my all-time favorite. MMMMMMM
Dori says
Hey, if you don’t want to eat all that sugar, try adding a minute amount of baking soda to the rhubarb sauce, along with just a little bit of sugar or honey. I sometimes add raisins and/or sliced bananas for sweetening. Also oranges. It’s rhubarb compote then.
As for growing it, don’t throw away those poisonous leaves! They make a perfect weed killer laid on a weedy area. Repel slugs, too. (Well, almost perfect–they are a little bit unsightly.)
Peg says
Rhubarb is an all time favorite whether in pies or as a sauce and I like it best with orange zest . I too think of my mom when it comes to Rhubarb for she always had at least one area in her garden for it! Has anyone seen how expensive Rhubarb is in the stores. That will make you plant it in your garden!
Nancy J says
It took me a good long while and maybe 3 attempts before I got a good “stand” of rhubarb. I wish I had your excellent instructions 15 years ago!. No, don’t need strawberries in the pie unless you run into someone who says they don’t like rhubarb and then you may be able to fool a person into believing you have a strawberry pie in front of him. Rhubarb custard pie is my favorite and rhubarb cobbler with a little taste of orange in it is very appealing.
Christine says
This may save someone a lot of aggravation. We always had rhubarb at our old house. When we moved we tried crowns, plants, nothing would grow for years. One day while reading about companion plants, I learned that rhubarb and lovage do not get along. Of course we had them planted in the same bed. Everything is growing fine now that we planted the rhubarb elsewhere. By the way, lovage makes the best pesto!
Mary Ann says
Wonder if stevia could be used in place of sugar. My husband is type 2 diabetic so no sugar for him.
Trudi says
Also it IS a spring herb . Do you know what that means ? It will clean you out! The Chinese ,Japanese and American Indian used it for centuries as a healing herb to clean excesses stored in our bodies over the winter, when we ate heavy foods to keep us warm
So don’t eat too much ,as I warned my grandson as he was eating his third piece of Rhubarb tart! and yes, I told him why because he does have to go to school tomorrow
Samantha says
I LOVE rhubarb! Just LOVE it! My husband has ceased to be jealous of my passion and buys it for me when he finds it in the green grocers. I did part of my doctoral work in Australia and had the good fortune of befriending a little species of kangaroo (wallabies) there. I love them, too. When I got home, my best friend brought me a rhubarb tart and a stuffed animal kangaroo as a “welcome back”. Of course I named the kangaroo “Roobarb”.
Willa says
Dear Kevin: first, rhubarb pie should contain only rhubarb! Both my mother and grandmother baked the pie this way. Second, I have a lovely stand of rhubarb that goes back quite a few years. Most of the stems stay green; only a few turn red. I’m relieved to know that I can use the greenies, but do you have any advice on how to get the durned things to turn red?
Kitty says
Does rhubarb need any type of fertilizer ? I have three older plants that don’t seem to produce much?
Mileen says
Thank you for including this article in your email! This weekend I noticed that I have the seed stalks and couldn’t remember what to do with them. I’ve been wanting to grow rhubarb for years but never seem to get to the garden centers until after they have sold out. My sister gave me a clump from her patch 3 years ago so I’m excited to finally have an established plant. Growing up we harvested until we got lazy and the plant went to seed…usually midsummer when we were too busy swimming to listen to our mother about picking rhubarb. 🙂 I will confess to harvesting rhubarb from Spring to Fall…
Carol says
I’m partial to the rhubarb chutney from this recipe on Epicurious. It makes more than enough for the roast pork which is fine with me!
http://www.epicurious.com/recipes/food/views/pork-tenderloin-with-spiced-rhubarb-chutney-1759
Milan Pejcic says
Hello my name is Milan, from Serbia(hardiness zone 7-climate mediterranean). Should i grow them like mushrooms in dark room during winter and in summer outside in shade? What fertilizer to use during summer and winter? I bought online, seeds came from Hungary.