Rhubarb grows best in USDA hardiness zones 3-8. This includes much of the northern parts of the Midwest as well as the northeastern regions of the US. Rhubarb wilts during the heat of hot southern summers. If you live in a southern region where it regularly goes above 75 °F (24 °C), it will probably be difficult to grow this plant.
If you have a friend with a rhubarb plant, you may be able to dig up a crown from the side of their plant to get yours started.
You may want to stick a ruler in the hole so that you can measure how quickly it drains. Ideally the water should drain out at a rate of 1-3 inches per hour. If it drains too fast, your plant will dry out; too slow and the roots may rot.
You can also consider building a raised bed to plant your rhubarb and other vegetables. This way you can control the soil drainage and weed population more easily. Don’t treat the area with herbicides or pesticides; rhubarb should only be planted in clean soil. [4] X Research source Don’t use chemical fertilizer to treat the soil during the first year of growth; only organic material should be used until the second or third year. [5] X Research source
Always leave at least two stalks per plant so that it can store up energy for next year. This will ensure that you have a harvest next year. [7] X Research source Harvesting season is over when the stalks start growing up thin. Some rhubarb plants will keep coming back for up to 20 years once established.
Rhubarb pie. This classic rhubarb dish won’t disappoint. The rhubarb is cooked with sugar and strawberries for a delicious filling. Rhubarb crumble. This is another rhubarb dessert that’s quicker to make than pie, but no less satisfying. Rhubarb cream. The flavor of rhubarb is mixed with honey and cream to make a delightful topping for any dessert. Rhubarb ice cream. Nothing could be more delicious than ice cream made with fresh garden produce.
