Remarkable Rhubarb

by Vonnie Kovacic
Images © Vesseys Seeds

I am surprised by the number of people who are interested in growing rhubarb. Wasn’t this an old-fashioned plant that had fallen into disfavour? After seeing the mess that a rhubarb pie can make of one’s oven, is it any wonder? No, rhubarb is still a favourite treat in many households.

Rheum rhabarbarum, a member of the buckwheat family, is a native of Manchuria. Several closely related species, brought back by plant collectors from various parts of Asia, are grown for their spectacular ornamental leaves. But rhubarb is the only member of the family that is used for food.

Rhubarb is usually grown from divisions, or chunks of the crown taken from an existing plant. Rhubarb can be started from seed but the plants rarely come true to form.

This is a plant that will thrive in any rich, well-drained soil. Loosen the dirt to a depth of at least 10 inches and mix in plenty of compost, well-rotted manure and a handful of fertilizer such as 5-10-10. Rhubarb plants are very heavy feeders and manure should be added to the soil every year. Plant the crown so that it’s covered with only an inch or two of soil. Allow each plant about one square yard of space.

Let the plant grow undisturbed for one year - they need time to become established. Like asparagus, it is not until the third year that one is able to make full use of the crop. At that point the stalks can be pulled (not cut) for about two months every spring.

Stop using the rhubarb when the plant begins to produce spindly stalks. Always leave plenty of foliage to sustain the plant's roots for next year's growth. Cut off any flower spikes as they appear.

Red stalks look more appealing, although green ones often have superior flavour and size. Valentine is one of the best red varieties, while Victoria is a green, lightly tinged red type that produces very heavy yields.

Rhubarb leaves are poisonous: they contain glycoside and oxalic acid. The leaves can be safely added to the compost pile, however, since these harmful compounds break down during the composting process.

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Simple Rhubarb Crisp

4 cups rhubarb, cut into cubes (may partially substitute fresh or frozen strawberries or raspberries)
1/2 cup flour
1 cup sugar
Mix together and pour into 9" x 9" (or 7" x 11") greased baking pan.

1 cup flour
1/4 cup rolled oats (optional)
1/2 cup brown sugar - packed
1/2 cup butter, melted
Mix together thoroughly and sprinkle over rhubarb.

Bake at 350 degrees F for 60 minutes or until golden brown. Serve with whipped cream while warm.

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Vonnie Kovacic lives in Roberts Creek where she and her husband Joe have been growing vegetables organically for many years. She is a contributing writer to GardenWise magazine.