(Rheum rhabarbarum 'Victoria')
Victoria Rhubarb is a heirloom, hardy, cool weather perennial vegetable that is native to Deptford, England where it was developed by horticultural expert Joseph Myatt in 1837. At maturity, this plant reaches the height of 30” and features large deep green leaves that have green, pink, and red veins, and long tender stems that have glossy red skin. This plant can be grown in a container, is used to make insecticides, repels spider mites, and is both edible and medicinal!
Genus: Rheum
Species: rhabarbarum
Variety: Victoria Rhubarb
Native to: England
Introduced into: Alaska, Alberta, Colorado, Connecticut, Czechoslovakia, East European Russia, Illinois, Indiana, Iowa, Korea, Labrador, Maine, Manitoba, Massachusetts, Michigan, Minnesota, Mississippi, New Brunswick, New Hampshire, New York, Newfoundland, North Carolina, Nova Scotia, Ohio, Ontario, Pennsylvania, Québec, Rhode I., Saskatchewan, Utah, Vermont, Virginia, Wisconsin, Wyoming, Yukon.
Ease of Growing: Easy
Grown as: Perennial
Maturity: 1-2 years
Hardiness: Super Hardy. Rhubarb is very hardy while dormant (to -20˚ F) and actually needs cold weather for winter rest.
Crops: Spring
Growing Season: Short, Long
Growing Conditions: Cold, Cool, Warm, Hot. Rhubarb requires temperatures below 40˚ F to establish dormancy, and summer temperatures averaging less than 75˚ F for vigorous vegetative growth. The Northern U.S. and Canada are well suited for rhubarb production. In the United states it grows best in the northern states from Maine South to Illinois and West to Washington state. Once planted, rhubarb remains productive for 8 to 15 years.
Rhubarb can be grown in the Southern regions of the United States if it is grown as an annual. However, it will wilt very quickly on hot days (over 90˚ F). Excessive heat may cause Rhubarb to produce only thin leaf stalks which lack color.
Outdoor Growing Temp: 55°F - 75°F
Min Outdoor Soil Temp: 40°F. Germination will be slow until the soil warms up to 40˚F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cold, Cool). Full sun. When growing in cool climates Rhubarb needs a sunny site, where it won’t get too much frost (which could delay early harvests).
Water: Moderate. Keep the soil evenly moist, but not wet. Don't let the soil become soggy, as crown rot may occur.
Feeder: Heavy. Rhubarb prefers a deep, rich, fertile soil because it's a fairly hungry plant.
Suitability: Tolerates light frost, Tolerates hard frost, Needs summer shade, Needs lots of space
Small Gardens?: Yes
Containers?: Yes, but will need a large one, like a half wine barrel
Though not ideal, it is possible to grow rhubarb in containers if you use a large one and feed it regularly.
Attracts beneficial insects?: No
Plant Height: 24-30"
Plant Spacing: 36-48"
Sow Depth: 1/4-1/2"
Hardiness Zone: 1-9
Produces: large deep green leaves that have green, pink, and red veins, and long tender stems that have glossy red skin.
Soil Preparation
Soil pH: 5.0-6.8, Ideal 5.5-6.5
Rhubarb is a heavy feeder and prefers a deep, rich, moisture retentive soil with lots of organic matter. It is a perennial and will be in the ground for a long time, so you should incorporate lots of organic matter into the soil before planting. You might even double dig to get some of that organic matter down deep. The soil needs to be well-drained, otherwise the roots may rot over the winter.
Soil Preparation:
Compost (Nitrogen), 1 gallon per plant, 1 time: This perennial is usually planted in large holes, which have been heavily amended with compost or aged manure. When you remove the soil to make a planting hole, replace it with 1 gallon of compost.
Start Indoors
Soil temp for germination: 65°F to 80°F, optimal 65°F to 70°F, optimal 70°F
Rhubarb can be grown in the Southern regions of the United States if it is grown as an annual. However, it will wilt very quickly on hot days (over 90˚ F). Excessive heat may cause Rhubarb to produce only thin leaf stalks which lack color.
When outdoor temp: 55°F to 75°F, optimal temp 70°F to 75°F
When min soil temp: 40°F. Germination will be slow until the soil warms up to 40˚F.
Seed Depth: 0.25"-0.5". In warmer soils, plant 1/2" deep, and plant 1/4" deep in cooler soils.
Spacing: 24.0"-48.0", (1 per 3x3) plants per sq ft. Rhubarb can get to be quite a big plant and you should put the crowns approximately 3' apart in each direction.
Support: No
Rhubarb is in the ground for a long time, so choose a site where it won’t be disturbed. It should be well away from shrubs or trees, whose roots might take nutrients away from it.
Plants should be divided every 4 or 5 years, to prevent overcrowding. Divide the roots to leave at least one, and preferably two, buds on each piece of root.
Water Needs: Moderate. Keep the soil evenly moist, but not wet. Don't let the soil become soggy, as crown rot may occur.
Fertilizer Needs: Heavy. Rhubarb prefers a deep, rich, fertile soil because it's a fairly hungry plant.
Side Dressing: Compost (Nitrogen), 2", 1 time, Apply a 2˝ layer of compost or aged manure annually. This keeps down weeds, conserves moisture and feeds the soil (which then feeds the plants.)
Watering: Water, 1 gallon, 1 time a week In dry climates Rhubarb needs regular watering to keep it productive, otherwise it will go dormant in summer.
Support: No
Harvesting
The individual stalks are ready to harvest when the leaf opens. Each one should be at least 1/2" in diameter and preferably 1" or more. Be sure not to harvest stalks during the plant's first year.
When and How: Cut & Come Again
When: During the first year of planting, the stalks should not be picked, since food from the leaves is needed to nourish the roots for the next year’s growth. One light picking may be taken during the year following planting if the plants are vigorous, and beginning the second year following planting, the you can start harvesting regularly.
How: Harvest by twisting the stalk, so it separates from the root. Gather 3 or 4 stems from each plant, after the leaves have opened fully and have reached full size. I prefer to harvest by just taking a few stalks occasionally. However some people harvest intensively for about two months and then leave the plants alone, so they can build up reserves of food. Never take more than half of the stems from a plant at one time. Also don't harvest in the first season after planting.
Storage
Storage Req: Freezer
Storage Temp: 0-32°F
Storage Length: 1-360 days
Remove all leaves and store just the stalks in a plastic bag.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 14-28 days
If you are saving seed, the fruit must be allowed to mature properly. It will turn yellow and start to wither when fully ripe. Separate the seeds from the pulp and ferment them for a couple of days in water. Finally, separate the cleaned seeds from the fermented mush and dry them thoroughly. Ideally they should have a moisture content of around 6% for storage. Be aware that a number of diseases can be seed borne.
Seed Viability in Years: 2-5 years
Germination Percentage: 80%
Culinary
Rhubarb is undeniably tart and usually requires lots of sweetener to make it palatable. It tends to be a plant you either love or can't understand why anyone would eat it!
Culinary Use:
Rhubarb is an acquired taste, as it is very sour and needs a lot of sugar to make it palatable.
Leaf stem: raw or cooked. An acid taste, it is used as a fruit substitute in spring, usually stewed with sugar and used in pies, jams etc. The juice strained from stewed rhubarb can add color and flavor to a fruit punch. It is best not to eat large quantities of the stems because of their oxalic acid content.
Immature flowers: cooked and used like cauliflower. One report says that the plant contains 0.7% rutin. It does not specify which part of the plant, though it is likely to be the leaves.
Medicinal
Companion Planting
Problems
Nutrition
The Health Benefits of Rhubarb
Cardiovascular Diseases: Rhubarb is extremely low in fat and cholesterol, the vegetable poses no threat to cardiovascular health, and it can actually increase the levels of good cholesterol due to the presence of dietary fiber, which is known to scrape excess cholesterol from the walls of blood vessels and arteries. Furthermore, the impressive amount of antioxidants in rhubarb ensure that free radicals don’t cause heart disease and a wide range of other dangerous health conditions.
Digestion: Our digestive system plays a huge part in our overall health, so it is important to keep the digestive system healthy and regulated. The high amount of dietary fiber found in rhubarb can help guaranteed a healthy digestive system by bulking up stool and making sure that bowel movements are smooth and regular. Rhubarb has traditionally been used as a cure for constipation, but it was only recently discovered why it had such a powerful effect. By easing constipation and other digestive issues, you can prevent a wide range of more serious gastrointestinal disorders, including bloating, cramping, and even colorectal cancer.
Alzheimer’s Disease: The most prominent vitamin in rhubarb is actually vitamin K, and while it doesn’t often get as much attention as some of the other vitamins, Vitamin K plays a very significant role in brain and neuronal health. It can prevent the oxidation of brain cells and stimulates cognitive activity, thereby helping to delay or even prevent the onset of Alzheimer’s disease.
Bone Health: Along with its role in protecting the brain from neural degeneration, vitamin K also promotes osteotrophic activity, meaning that it stimulates bone growth and repair. Combined with the rich amount of calcium and other minerals found in rhubarb, the vegetable as a whole is a major player in bone protection.
Cancer Prevention: Antioxidants have been widely studied in recent years due to their ability to neutralize free radicals throughout the body. Free radicals are byproducts of cellular metabolism that can cause healthy cells to mutate or die, often resulting in cancer or other chronic diseases. Rhubarb is a good source of beta carotene and other polyphenolic compounds like lutein and zeaxanthin which act in a similar way to vitamin A, protecting the skin and eyes from the effects of free radicals. A decent amount of antioxidants in your diet can help delay premature aging, cataracts, macular degeneration, and wrinkles. Furthermore, these polyphenolic compounds have been connected to preventing oral and lung cancers!
Blood Circulation: The trace amounts of copper and iron found in rhubarb are enough to stimulate the production of new red blood cells, increasing the total RBC count in the body and increasing oxygenation of essential areas of the body, thereby improving their function and boosting the overall metabolism of the body.
A Few Words of Warning: Due to the potent nature of rhubarb, you should avoid it if you have a pre-existing kidney condition or certain gastrointestinal conditions, as it can make them worse. Also, be careful that children or pets do not eat the rhubarb leaves if you grow the plant yourself. There have been some cases of death due to the toxic levels of oxalic acid contained in the leaves. Other than that, rhubarb is a delicious and beneficial food for you and your family to enjoy!
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