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 Warning:Rhubarb leaves contain poisonous quantities of oxalic acid. |
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About Rhubarb 
Unlike most other vegetables, rhubarb is a perrenial plant that can produce for at least a decade. Rhubarb is grown for it's edible stalks, but the leaves are poisonous so caution must be taken with children if you grow rhubarb. Another unusual feature of rhubarb is that it is grown from root divisions, not seeds.
Rhubarb varieties adapted to the Northen US and Canada require two months of freezing temperatures and a long, cool spring for quality and decent yield. There are gardeners in the West and South, however, who have had success with rhubarb so it is fair to claim rhubarb can be grown just about anywhere. Just bear in mind that rhubarb is not truly suited to hot, dry climates and if this describes your garden space climate then expect less than vigorous growth and the potential for your rhubarb to go to seed easily.
A rhubrab plant grows to about 3 feet in both diameter and height. Its giant leaves are supported by the thick edible stalks which are typically crimson in color. Typically the redder the stalk the more tender and flavorful. Because the stalks are so acidic and most often cooked with sugar rhubarb is sometimes classified as a fruit. The fruiting part of the rhubarb plant, however, is not allowed to mature.
Planning
When planning on where to grow rhubarb choose a spot that is out of the way such as the back row of your garden. Since the planting is permanent it will not be a part of the annual tilling under or crop rotation you may practice. Make sure to provide plenty of sun for these vegetables.
Because rhubarb enjoys a deep, fertile soil like asparagus many gardeners chose to site their rhubarb and asparagus next to one another. Rhubarb needs fairly acidic soil with a pH in the range of 3.5 to 6.5. Plan on the roots of the rhubarb growing several feet out and deep for each plant. It is helpful to add a fair amount of compost into your cultivated soil before planting your rhubarb.
If this is your first year with rhubarb plan on not harvesting the first year. Not because there won't be anything to harvest, but because the plants require a chance to settle into their new home and establish strong roots. In the second year plan on a harvest for about two weeks. Every subsequent year should yield up to eight weeks worth of picking.
Preparation
Start rhubarb from root divisions (crowns) that have one to three eyes or buds on them. Plant these in trenches twelve to eighteen inches deep and filled with a rich soil and compost mix to within two to three inches of the top of the trench. The crowns should be set only about two inches below this surface. Do not allow your crowns to dry out before planting time or you will be dissappointed when nothing comes of the hard work digging trenches.
Rhubarb, because of it's size, needs room to grow. Allow at least three feet between plants. Keep in mind that 3 or 4 plants will provide enough harvest for most families.
Care
Rhubarb does well to be divided every four years or when the stalks begin coming in thinner than before. To divide rhubarb hold a sharp spade over the plant with two hands and plunge it straight into the middle of the clump. Leave one half in the soil where it will benefit from the pruning and divide the rest into crowns with one or two buds or "eyes". The larger the division and greater number of buds the sooner you can expect your new transplant to produce for you.
If this is the first year for your rhubarb do not harvest, but do cut back the flower stalks when they begin to show. Flower stalks should be cut back every year including this first year at the base where they form. If the plants produce many flower stalks it will discourage foliage growth and your harvest will be smaller and thinner.
The first spring after planting top dress your young plants with manure or liquid fertilizer. The more food and water you provide your rhubarb the greater the size and quantity of of stalks you will get. Rhubarb is not generally sensitive to over feeding so do not worry too much about overdoing it.
One thing to be cautious of in this feeding regimen, however, is to be certain that the water you provide has ample opportunity to drain away from the base of the plants. Standing water near the roots, stems and low hanging leaves can promote rot to which rhubarb is quite sensitive.
Once the ground has warmed up in the spring provide your plants mulch for the season. In the early spring of the next year pull the mulch away to encourage the sun to warm the ground around the crowns and convince them to work on early production. Some gardeners use a mix of manure and straw as the mulch for rhubarb as it also provides the nutrients that the plants are so eager to have.
Although it may seem like much work rhubarb is in fact easy to grow and hard to discourage.
Pests / Disease
Insects and disease are far less likely to harm rhubarb that is planted in a weed-free area. If you see black spots on your plants they are likely being affected by Rhubarb Curculio. Rhubarb Curculio Lixus concavis is a small beetle also known as rusty snout beetle that grows to about 1/2 inch in length. They live in rhubarb but are easily controlled by hand picking. They sometimes appear not as black but as an orange or rust color as their bodies are often covered in pollen. They harm rhubarb by laying eggs in punctures they make in the stalks.
Sometimes rhubarb will get foot-rot which is easily identified by the stalks rotting at the bottom. This disease needs to be treated by removing the rhubarb plant entirely and burning it. If you have been mulching the patch of rhubarb where the plant experienced foot-rot remove the mulch from the bed. Give the plants plenty of air circulation and if they are not in full sun consider moving them to a sunnier location. The following year you may want to consider moving the entire crop if they were in a row together.
Harvesting
Remember not to harvest your first year - allow the plants a chance to develop strong root systems. The second year you can pick mature stalks for a couple weeks, but most ought to be left intact and allow the leaves to grow in order to provide energy for root growth. By the third season you should be able to harvest for up to 8 weeks.
Many people cut their rhubarb with a knife while other claim that twisting the stalk and tugging will leave the plant less succeptible to rot and disease. In either case when the stalks begin coming in thinner during the summer stop harvesting.
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