How to grow rhubarb
Overview
Rhubarb is a cool-season perennial vegetable grown for its tart, edible stalks. It thrives in rich, well-drained soil with consistent moisture and benefits from winter chill to produce strong spring growth. Avoid eating the leaves as they contain oxalic acid.
Varieties
- Victoria — A classic, reliable variety with thick, red-green stalks and good flavour, widely grown in Australian gardens.
- Giant Red — Produces deep red, sweet stalks that are excellent for cooking and less tart than green varieties.
- Glaskins Perpetual — A popular UK variety that is slow to run to seed, giving a longer harvest season in temperate climates.
Soil Preparation
Rhubarb prefers deep, fertile, well-drained soil with a pH of 6.0–6.8. Before planting, dig in plenty of well-rotted manure or compost to improve moisture retention and drainage. Avoid heavy clay soils that hold water, as they promote crown rot.
Growing Guide
Plant rhubarb in a position that gets morning sun with afternoon shade, especially in warmer zones. Space crowns 60–90 cm apart in deeply prepared soil enriched with well-rotted manure or compost. Set the crown just below the soil surface with the growing tip at ground level. Water regularly to keep the soil consistently moist but not waterlogged. In hot weather, mulch heavily to keep roots cool and delay bolting.
Care
Feed rhubarb with a balanced fertiliser (e.g., 10-10-10) in early spring and again after the main harvest. Remove flower stalks as soon as they appear to redirect energy to stalk production. Divide and replant crowns every 3–4 years in winter to maintain vigour and prevent overcrowding.
Companion Planting
Rhubarb grows well near strawberries, cabbage, and beans, which share similar soil and moisture needs. Avoid planting near pumpkins, melons, or other heavy feeders that compete for nutrients. Do not plant near fennel or sunflowers, which can inhibit rhubarb growth.
Common Pests & Risks
Slugs and snails can damage young shoots; use iron-based bait or beer traps. Crown rot, caused by poor drainage or overwatering, shows as soft, smelly crowns; remove affected plants and improve drainage. Rhubarb curculio is rare in Australia but can be controlled by removing old stalks.
Harvesting
Harvest rhubarb stalks when they are 30–45 cm long and thick as a finger, usually from late spring to early summer. Pull each stalk gently from the base with a twisting motion; do not cut, as this can leave a stub that rots. Stop harvesting by mid-summer to allow the plant to build energy for the next season.
In the Kitchen
Use rhubarb stalks in pies, crumbles, jams, and sauces; they are too tart to eat raw. Pair with sweet fruits like strawberries or apples to balance acidity. Stalks can be frozen raw or blanched for later use.
Troubleshooting
Thin, spindly stalks: caused by poor soil or overcrowded crowns; divide and enrich soil. Leaves turning yellow: overwatering or poor drainage; reduce watering and improve drainage. Stalks bolting to seed: hot weather or stress; remove flower stalks and mulch to cool roots. Crown rot: soft, smelly crowns from wet soil; remove affected plants and improve drainage. Leaves with brown edges: potassium deficiency; apply a balanced fertiliser.