19 April 2011, by gj
There probably isn’t anything easier to grow than rhubarb.
At least if you’re lucky enough to be handed a clump in a bucket by a neighbor. Simply plant in a hole with the original soil level even to the new spot; water.
If you’re planting crowns, follow the directions on the package;
basically, bud side up about an inch deep and a few inches apart.
Either way give it lots of sun and some good compost to increase your yield.
Like many other fruits, don’t harvest the first year. Give it a chance to get a grip on its new life.
Go light on it the second year and have at it after that.
Never harvest the whole thing, the shock would be too much; leave a little at the end of the season.
Cut off the leaves but don’t eat them.
If it starts to bolt, just cut off the flower. No worries, It happens.
Rhubarb can be cleaned, cut into chunks and frozen without blanching.
You can also freeze it or can it in simple syrup.
There are many ways to use it.
Here are two of our favorites:
Botanical name: Rheum rhabarbarum
Yield: Increases each year.
Spacing: 3 feet between plants.
Hardiness: Zones 4-8
Storage: Frozen, dried or canned as sauce or jam.