Rhubarb is a versatile plant often used in sweet dishes, though it is technically a vegetable. Once established, it’s low-maintenance and can provide an abundance of tart stems perfect for pies, crumbles, and jams. However, the leaves are poisonous, so only the stalks should be consumed.
Planting Conditions
Rhubarb thrives in a sunny spot with fertile, well-draining soil. Before planting:
- Prepare the soil by adding organic matter like compost and sheep pellets and mix in Oderings Fruit & Veggie Mix to boost fertility.
- Ensure the soil is not waterlogged, as rhubarb does not like wet feet and may suffer root damage.
- Soak the rhubarb plants in seaweed tonic before planting to prevent transplant shock.
- Space the plants 90 cm apart for larger, leafy varieties, allowing them room to spread and grow.
Fertilising Rhubarb
Rhubarb is a heavy feeder, particularly during spring and summer when it grows most vigorously. During this time:
- Apply a good dose of blood and bone fertiliser, which is rich in nitrogen and phosphorus and encourages healthy leaf and stem growth.
- For varieties that produce stems throughout the year, continue feeding in late summer. For those that go dormant in the cooler months, cease fertilising as growth slows.
Harvesting & Maintenance
Let your rhubarb plant establish itself before harvesting, usually waiting until its second year of growth. When harvesting:
- Gently twist the stems down and out or cut them close to the base if twisting proves difficult. Always hold the base of the plant to avoid damaging it.
- Do not leave stems on the plant too long, as this can cause the stems to turn yellow and the taste to degrade.
- Remove flowers as soon as they appear to encourage better-quality stems.
Rhubarb is a hardy, easy-to-grow plant with sweet-tart stems perfect for various dishes. With proper care, it can thrive for years, giving you plenty of fresh stalks to enjoy.
