How to Grow Rhubarb

Rhubarb

Rheum rhabarbarum

vegetable

Rhubarb is a perennial plant grown for its long, tart stalks that are used in pies, jams, and other culinary preparations. The plant produces large, attractive heart-shaped leaves and can live for 15+ years with proper care. It's one of the few perennial vegetables and is particularly valued in cooler climates.

Looking for a specific variety?

Canada Red Crimson Red Victoria Timperley Early Glaskins Perpetual Chipman Red

Growing Conditions

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Sun: Full sun, 6-8 hours daily; tolerates partial shade in hot climates

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Water: Consistent moisture, approximately 1-1.5 inches per week; water deeply and regularly, especially during growing season; reduce watering in fall and winter

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Spacing: 36-48 inches

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Days to maturity: Perennial; first harvest in year 2, full production by year 3

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Planting depth: Crown should be at soil level or 1-2 inches below; crowns are typically divisions of 1-2 buds

Soil

Type: Rich, well-draining loamy soil with high organic matter

pH: 6.0-6.8

Amendments:

Compost Well-rotted manure Peat moss Aged leaf mold

Growing Zones

Find your zone →

Thrives in zones 2-7, tolerates zone 8 with afternoon shade and extra water

2a 2b 3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a

Growth Stages

Dormancy

November to February

Plant lies dormant in winter with no visible growth; roots continue developing underground

Mulch with 2-3 inches of straw or leaves in fall; ensure good drainage to prevent root rot; do not water

Spring Emergence

February to April

Red or green shoots emerge from the crown in early spring; leaves begin unfurling

Remove winter mulch gradually; begin watering as new growth appears; apply balanced fertilizer; remove any seed flowers that emerge

Vegetative Growth

April to June

Large leaves fully develop; stalks elongate and thicken; plant reaches mature size

Maintain consistent moisture; apply mulch around base to retain moisture and suppress weeds; fertilize monthly with nitrogen-rich fertilizer or compost tea; remove seed flowers as they appear

Flowering

May to July

Tall flower stalks with small greenish-pink or red flowers emerge from the crown

Remove flowering stalks immediately to encourage more stalk production and preserve plant energy; do not harvest stalks when flowering

Decline

July to October

Growth slows in summer heat; leaves may yellow or wilt; plant enters semi-dormancy

Increase watering in hot weather; provide afternoon shade in zones 7-8; stop harvesting by early July to allow plant recovery; apply heavy mulch to cool soil

Companion Planting

Plan your garden →

Plant with:

Strawberries Garlic Onions Brassicas Peas Beans Borage

Avoid planting near:

Dock Sorrel Potatoes

Common Pests

Remove infested leaf stalks; use yellow sticky traps; apply neem oil in early spring; clean up plant debris where beetles overwinter
Hand-pick in early morning; use pheromone traps away from plant; apply spinosad or neem oil; encourage beneficial insects
and
Remove debris and dense mulch that harbors pests; use beer traps; apply diatomaceous earth; handpick at night
Ensure excellent drainage; avoid overwatering; plant crowns slightly above soil level; remove affected plants; do not plant rhubarb in same location for several years
Remove affected leaves; avoid overhead watering; apply copper fungicide if severe; improve air circulation

Uses

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Pies and Desserts

Culinary

Rhubarb's tart flavor is classic in pies, crumbles, and cobblers, typically paired with sweeteners to balance its natural acidity. It's also used in jams, compotes, and sauces. [source]

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Digestive Aid

Medicinal

Traditional herbal medicine has used rhubarb root as a mild laxative and digestive tonic, containing compounds that may support gastrointestinal health. The root (not the stalks) contains anthraquinones with potential laxative properties. [source]

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Natural Cleaning Agent

Household

Rhubarb's oxalic acid content makes it useful in natural cleaning solutions for removing rust and stains from fabric and metal surfaces. The plant has historically been used for bleaching and stain removal. [source]

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Beverages and Syrups

Culinary

Rhubarb is fermented into wines, cordials, and shrubs, or cooked down into syrups for beverages and cocktails. Its tartness makes it excellent for refreshing drinks. [source]

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Pollinator Support

Wildlife

Rhubarb flowers attract bees and other pollinators, providing an early season nectar source. The large foliage also provides shelter for beneficial insects. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Do not harvest in the first year; in year 2, harvest lightly (a few stalks); from year 3 onward, harvest regularly when stalks are 10-15 inches long and fully colored. Grasp stalk at base and pull with a twisting motion; never cut stalks. Stop harvesting by early July to allow plant recovery. Only harvest leaf stalks, never the leaves themselves (they contain toxic oxalic acid). Peak harvest is April to June.

Fun Facts

🌱 Rhubarb was originally used as a medicinal plant in ancient China and Tibet, and was so valued it was traded along the Silk Road before becoming a culinary staple in Europe.
🌱 A single rhubarb plant can produce stalks for 15-20 years or longer, making it one of the longest-producing perennial vegetables in the garden.
🌱 The leaves contain high levels of oxalic acid and are toxic if consumed in large quantities, but the stalks contain much lower levels and are safe to eat when cooked.

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