Rhubarb is a perennial plant belonging to the genus Rheum, in the buckwheat family. It thrives in cool climates and is recognized by its thick, celery-like stalks that range in color from deep red to pale green. Native to Asia, it has been cultivated for thousands of years and spread across Europe and North America over time.
Historically, rhubarb was first valued for its medicinal properties rather than its culinary use. Ancient Chinese medicine used the dried root as a powerful laxative and digestive aid. It wasn’t until the 18th century in Europe, when sugar became more affordable, that people began cooking and eating the stalks as a food.
Only the stalks of the rhubarb plant are eaten. The leaves are actually toxic to humans and animals, containing high levels of oxalic acid, which can cause serious illness or even death if consumed in significant quantities. This makes proper handling of the plant important, especially in home gardens.
In the kitchen, rhubarb is almost always cooked with sugar to balance its intensely sour, tart flavor. It is famously used in pies — earning it the nickname “the pie plant” — as well as crumbles, jams, compotes, and sauces. It pairs exceptionally well with strawberries, a combination that has become a classic in dessert-making.
From a nutritional standpoint, rhubarb is low in calories and a decent source of vitamin K, vitamin C, calcium, and dietary fiber. Its deep red color in some varieties comes from anthocyanins, the same antioxidant compounds found in berries and red cabbage, which are associated with various health benefits.
Rhubarb is a remarkably hardy plant that can survive harsh winters and return year after year. Gardeners often prize it for its low maintenance — once established, a rhubarb plant can produce abundant harvests for a decade or more. It is typically harvested in spring and early summer, making it one of the first fresh “fruits” of the growing season, even though botanically it is a vegetable.
Growing rhubarb is surprisingly simple once it’s established — it’s long-lived, low-maintenance, and can produce bountiful harvests for years. Here’s everything you need to know about how to grow and care for rhubarb successfully.
How to Grow and Care for Rhubarb
Choosing the Right Variety
Rhubarb comes in several varieties, differing mainly in stalk color, flavor, and cold tolerance. Some popular types include:
- ‘Victoria’ – A traditional greenish-red variety with excellent flavor and high yield.
- ‘Canada Red’ – Bright red stalks and mild, sweet taste.
- ‘Cherry Red’ – Deep red stalks ideal for desserts.
- ‘Crimson Red’ – Uniformly red stems that are tender and flavorful.
Choose a variety that matches your climate and soil, but in general, most rhubarb plants thrive in cool regions and tolerate frost well.
Site and Soil Preparation
Rhubarb thrives best in full sun but will tolerate partial shade. Choose a location with at least 6 hours of sunlight daily for strong, thick stalks.
It prefers rich, well-drained soil with plenty of organic matter. Ideal soil pH is slightly acidic, between 6.0 and 6.8. Before planting:
- Loosen the soil to about 12–18 inches deep.
- Mix in compost or well-rotted manure to boost fertility.
- Ensure good drainage — rhubarb roots can rot in soggy soil.
Since rhubarb can stay in the same spot for 8–10 years, it’s best to choose a permanent location away from competing tree roots or overcrowded beds.
Planting Rhubarb
Rhubarb can be grown from crowns (root divisions) or seeds, though crowns are preferred for faster results.
To plant rhubarb crowns:
- Plant in early spring, as soon as the soil is workable.
- Dig holes about 3 feet apart and 2 inches below the soil surface.
- Place the crown with buds facing upward and cover lightly with soil.
- Water thoroughly after planting.
If starting from seed, sow indoors in late winter, transplanting seedlings outdoors after the last frost. However, seed-grown rhubarb may take several years to mature.
Watering and Mulching
Rhubarb needs consistent moisture, especially during hot weather, but overwatering should be avoided. Water deeply once or twice a week, depending on rainfall.
Mulch around the plants with compost, straw, or shredded leaves to:
- Retain soil moisture
- Suppress weeds
- Keep roots cool during summer
Good mulching also enriches the soil as it decomposes, improving long-term fertility.
Fertilizing Rhubarb
Rhubarb is a heavy feeder, especially during its growing years. Each spring, before new growth appears, apply a generous layer of well-rotted compost or manure around the base of the plant.
If needed, supplement with a balanced fertilizer (10-10-10) once in spring and again after harvest. Avoid over-fertilizing with nitrogen, as it promotes large leaves at the expense of edible stalks.
Harvesting Rhubarb
Patience is key with rhubarb. Do not harvest during the first year after planting; this allows the plant to establish a strong root system. By the second or third year, you can begin harvesting.
To harvest properly:
- Pull stalks gently from the base rather than cutting them.
- Harvest only the thick, healthy stalks, leaving at least one-third of the plant intact.
- The ideal harvest period is late spring through early summer.
Remember: Never eat rhubarb leaves, as they contain oxalic acid and are toxic.
Dividing and Rejuvenating Rhubarb
Every 4–5 years, rhubarb plants benefit from division. This helps maintain vigor and increases yields.
To divide:
- In early spring or late fall, dig up the entire clump.
- Cut the crown into sections with at least one strong bud and healthy roots per piece.
- Replant immediately, spacing each new crown about 3 feet apart.
Regular division rejuvenates old plants and prevents overcrowding.
Pests and Diseases
Rhubarb is generally hardy and pest-resistant, but a few issues can arise:
- Crown rot: Caused by poor drainage or overwatering.
- Slugs and snails: May feed on young shoots; hand-pick or use barriers.
- Aphids: Can appear on flower stalks; wash off with water or use insecticidal soap.
To prevent disease, remove and discard any rotting stalks or leaves promptly and ensure good air circulation.
Winter Care
Rhubarb is cold-hardy, but it benefits from protection in extremely cold regions.
- After the first frost, cut back dead leaves to ground level.
- Apply a thick layer of mulch or straw over the crown to protect it from freeze damage.
- In spring, remove the mulch to allow new shoots to emerge.
With proper winter care, rhubarb will return stronger and more productive each year.
Final Thoughts
Rhubarb is a garden classic that rewards patience with years of abundant harvests and beautiful foliage. Once established, it requires little attention beyond watering, feeding, and occasional division. Its resilience, long lifespan, and striking red stalks make it a perfect choice for home gardeners seeking both beauty and utility.
Whether baked into pies, turned into jam, or used in refreshing drinks, rhubarb adds a unique tangy flavor that makes it worth growing season after season. With the right care, this perennial favorite can thrive in your garden for decades.