Generally Rhubarb is a very easy and rewarding perennial crop to grow once the plants have been established. Requiring no more than annual mulching with organic matter, plenty of water in summer and a clean-up of dead leaves occasionally.
The easiest way to establish a new rhubarb patch is to obtain a large section of ‘crown’ from an existing plant. Rhubarb is a staple crop from the allotment or kitchen garden, so ask around friends or family who are usually very happy to share.
Rhubarb crowns can also be purchased from plant nurseries or seed catalogues but these tend to be fairly small, immature plants and will need growing on for at least two or three years before cropping begins to allow the crowns to bulk up sufficiently. Rhubarb leaves are toxic so should never been eaten but it is perfectly safe to add the leaves to the compost heap as the toxins break down completely during the composting process.
A mix of two or three varieties will help extend the cropping season but most healthy plants will crop all summer long anyway. ‘Champagne Early’ is one of the earliest cultivars to producing a harvest from early spring. ‘Victoria’ is probably the most widespread cultivar. It is a heavy cropper but one of the later varieties with stems appearing in late spring.
Rhubarb stems can be sliced into 2cm pieces and frozen for later use or otherwise preserved in pies, cakes, jams, chutneys and gins so with a little effort one can enjoy the taste of Rhubarb all year round.
Pauline McBride
Rhubarb recipe
We love this flapjack recipe by ‘What the Redhead Said’!
400g rhubarb
60g caster sugar
200g butter
200g soft brown sugar
120ml golden syrup
400g porridge oats
Preheat the oven to 160C/325F/Gas 3 and grease a suitable oven dish or baking tray.
Chop the rhubarb into bite size chunks and place in a saucepan with the granulated sugar and a tablespoon of water. You can use a little vanilla extract too if you like the flavour. Heat until on a low temperature until the rhubarb is soft and cooked through.
In a separate pan, heat the butter, soft brown sugar and golden syrup until fully melted. Put the porridge oats in a large bowl and stir in the melted butter mixture until fully coated. Add the rhubarb and mix well.
Pour the oat mixture into the prepared tray and flatten out so it reaches all the edges and has a nice even finish. Bake in the oven for 30 minutes until golden brown.
Slice whilst still warm and leave to cool in the baking tray.