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Gardening in the UK

Rhubarb

17 years ago

After three years my rhubarb grown from a root cutting (sorry, I don't know the variety) has finally put out a show of magnificently large leaves. Can anyone give me guidance on when and how to pull and any prize recipies you might have to pass on, Many thanks in advance.

Sunflower2

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Comments (5)

shrubs_n_bulbs
17 years ago
I take off stalks as needed whenever they are nice and big. Rhubarb crumble is my favourite. Chop and cook the rhubarb with sugar to taste, until it starts to break down. Some prefer it chunky, others almost to a puree. Then cover with a crumble topping and bake until lightly brown.
alison_froglady
17 years ago
Yumm I love rhubarb. My son gave me a crown out of his garden and although it comes up okay it is nothing like the size he has. I took all the stems off at the same time this year as they looked ready, but they are always thin. When will they get to be like I remember, lovely thick redish stems. I wonder if it is age that has something to do with it, or am I just being impatient and taking them off before they swell to a fat body.
My favourite recipe is also rhubarb crumble made with lovely demerara sugar sprinkled on top of the crumble to make it crunchy.
Alison
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Have you had an unusual warm period this spring? That can cause flowering. So can stress like drought, maturity of the plant and the type of rhubarb you are growing. Late spring is the normal time for buds and flowers to appear, so only just a skosh ahead of the season. Since producing a flower and the eventual attempt to set seed pulls the plant's focus away from stalk production - reason most of us grow rhubarb - flower and/or bud removal will eliminate that. Cut them off as low as you can as soon as you see them.
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The bitter might be one of those genetic things. I test out for two alele (both parents contribution) on genes that lead to perception of three bitter compounds, which people with none can't taste at all and people with one alele taste only mildly. The first rhubarb I got this year, was lemony tart but not bitter, raw. The bunch that went into the bread was very bitter and not so lemony. The latest pie and empanadas rhubarb was mostly bitter but a little tart. Again, all raw. Tasting lets me know how much sweet to add. Even very sweet, like Linda's great pie recipe, the tart comes through, but sweet (and flour) do neutralize the bitter, Sleevendog, thank-you for all the info and pictures. I love the plank thing, :) I'm big on cooking on top of vegetables. But that reinforces my answer to why sweet: if you’re paying good money for it, you want to feature it rhubarb forward so you can taste it. If you're plowing though a 70 lb. crop, you're finding as many good uses as you can, especially if it's not too bitter.
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Comments (1)
Maybe too late now, but you might try moving it to a spot that isn't getting full sun all day - pots in full sun can get pretty hot and that can impact the roots.
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dampflippers
17 years ago
Normally I put a galvanised wash tub over the top in winter to force it. This year I used a new compost bin (which I haven't put into use yet. It's magnificent!! Long pink rhubarb. Bootiful!
dampflippers
17 years ago
I forgot to say I was always taught to pull it rather than cut it off the plant. As a child we used to eat it raw, dipped in sugar. we also used to build fires in the garden and stew it (and plums).
SRees
13 years ago
Hey, some time ago I posted a great rhubarb juice recipe, it doesn't show up here, so here you go ;)

Here is a link that might be useful: Rhubarb juice

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