How to Plant Rhubarb

How to Plant Rhubarb

Growing your own Rhubarb is EASY!

Welcome to your go-to guide for growing — and savoring — rhubarb! Whether you’re planting your first crown or looking for new ways to enjoy the stalks, this page walks you through everything from site selection, soil preparation, and care to delicious recipes for turning your harvest into pies, crisps, jams, and more. Read on to get the dirt on how to cultivate a healthy, productive rhubarb patch — and learn how to turn those vibrant red stalks into seasonal favorites your family will love.

  • Step 1: Choose a sunny area that gets at least 6 hours of sunlight each day.
  • Step 2: Dig hole at least six inches wider, but no deeper, than pot. If planting more than one, space 3 to 5 feet apart.
  • Step 3: Set plant in hole at same depth it is growing in pot.
  • Step 4: Backfill with soil mixed 50/50 with T&C Soil Enhancer. Good drainage is essential in growing rhubarb.
  • Step 5: Water in with Fertilome Root Stimulator solution (according to directions on bottle). Thereafter water with plain water when soil surface is dry.
  • Step 4: Feed your rhubarb once a year in early spring with Save-A-Tree plant food.
  • Step 5: Enjoy your harvest!

Don’t cut stalks the first year to allow plant to become established. One light picking may be taken during the year following planting if the plants are vigorous. Beginning the second year following planting, the entire plant may be harvested. When harvesting rhubarb, the first step is to cut the stalks at the soil line or simply pull them out individually. All of the stalks of a plant may be harvested at one time, or pulled out selectively over a 4-6 week period. After the stalks are cut, remove the leaves, as they can be poisonous.

Rhubarb Crisp Bars

Crust and Crumb topping:

  • 1 c. sifted flour
  • 3/4 c. uncooked rolled oats
  • 1 c. brown sugar, firmly packed
  • 1/2 c. melted butter or margarine
  • 1 tsp. cinnamon

Fruit mixture:

  • 4 c. diced rhubarb
  • 1 c. sugar
  • 2 tbls. cornstarch.
  • 1 c. water
  • 1 tsp. vanilla

Directions:

  1. Preheat oven to 350 F.
  2. Mix together crumb topping ingredients until crumbly. Press half of crumbs in greased 9″ layer pan.
  3. Cover with rhubarb.
  4. In small saucepan combine: sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear. Pour mixture over rhubarb.
  5. Top with remaining crumbs.
  6. Bake at 350 F. for 1 hour.
  7. Cut in squares and serve warm/plain or with whipped cream.

Makes 9 servings.

Can be refrigerated for several weeks.

*Notes: try replacing the rhubarb with strawberries for a sweet change