Grow Healthy Organic Rhubarb

With proper care, hardy rhubarb plants can live for decades and are often one of the first plants to appear in the spring garden, even pushing up out of the snow in colder regions.

Rhubarb Facts

Rhubarb is a good source of magnesium, fibre, vitamin C, vitamin K, calcium, potassium and manganese. Although not absorbed as well from plant sources as from dairy products, one cup of cooked rhubarb provides as much calcium as a glass of milk.

There are two distinct types of rhubarb – red and green stemmed. The green types have green stalks and are typically much larger, more acidic and tarter than the red types.

Rhubarb is high in oxalic acid, giving the plant its tartness. Oxalic acid in the stalks is present in insoluble salt form. The leaves contain much more oxalic acid but in soluble salt form, making them quite poisonous.

Some plant stalks are observed to develop more red color when temperatures are relatively low while at high temperatures the plant stalks are predominantly green.

In the cool temperatures of spring, seedpods develop very rapidly. These must be cut off so the food energy the plant needs in not drawn away, inhibiting the production of leaves and reducing plant vigor.

Planting and Feeding Rhubarb

Rhubarb grows best with some protection next to a fence, wall or building in a sunny location. In the spring dig down approximately 2 feet and shovel out the soil onto a laid-out square of wood or tarp. Add an equal amount of organic matter to the soil using a mixture of peat moss, well-rotted manure and compost. Blend the organic matter into the soil then refill the planting hole with the soil mix.

Plant rhubarb with the crown about 1 inch below soil level. The crown is where the top meets the root, exactly like an asparagus plant. Keep rhubarb well watered and like asparagus, do not harvest any stalks in the first year. In the second year harvest lightly and only harvest stalks that are at least 1 inch thick. Watch for the large seed pods that give rise to flower stalks and cut them out at once. In midsummer and again in fall nourish rhubarb plants with a side dressing of rotted manure or an application of comfrey ‘tea’.

Comfrey ‘tea’ is rich in nitrogen for promoting healthy leaf growth, as well as potassium which stimulates good flower and fruit production. Comfrey ‘tea’ can be made by stuffing a large bucket 1/2 to 3/4 full of leaves from an established comfrey plant. Place a brick or other heavy object on top of the leaves to press them down. Fill the bucket with water and place a piece of screening on top to keep out insects. In 10 to 20 days the ‘tea’ will be ready – a thick dark liquid that should be diluted before using by approximately 10 parts water to 1 part ‘tea’.

Rhubarb Relish Recipe

This tasty old recipe for rhubarb relish is especially good with fish.

• 1 quart chopped rhubarb
• 4 cups brown sugar
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper
• 3 Tbsp salt
• 1 quart chopped onions
• 1 pint vinegar
• 1 tsp allspice
• 1 Tbsp ground cloves

Cook gently for 1 1/2 to 2 hours. Fill canning jars, seal and process in a boiling water bath for 10 to 15 minutes.