How to Grow Rhubarb
The essential guide to growing rhubarb (Rheum rhabarbarum) from seed; with notes on germination, cultivation, harvest and even kitchen uses.
Quick guide to rhubarb types
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Red-stemmed cultivars – ‘Victoria’, ‘Ruby’, ‘Sydney Crimson’. Deep pink‐to-red stalks, sweeter flavour and vivid colour for crumble, jam or cordial.
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Green/Blush-stemmed cultivars – ‘Evergreen’, ‘Mammoth’. Higher yields, tangier taste; cook down with berries or apples to balance the sharpness.
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Speckled or two-tone hybrids – combine red skin with pale flesh; ideal for pies where colour and bulk both matter.
Seeds per Gram: 70 – 90 seeds
Germinating Temperature: 20 – 23 °C; sprouts appear in 7 – 14 days.
Feed Requirements:
- Moderate to heavy feeder. Spread 3 cm of compost or well-rotted manure before planting and dig into the soil.
- Keep soil consistently moist but free-draining – drought produces thin, stringy stalks.
Growing Notes:
Climate & Timing
- Suits cool to temperate Australian zones; needs winter chill (< 10 °C) for vigorous re-sprouting.
- From seed: start in punnets 5–7 weeks before last frost or direct-sow in situ once soil reaches 15 °C.
- From crowns/divisions: plant late winter–early spring while dormant. Expect a productive life of 10 – 15 years.
Spacing & Depth
- Plant crowns with buds 2–3 cm below the surface, 50 – 70 cm apart in rows 70 – 100 cm apart.
- For pots choose at least 75 L volume.
Variety Selection
Pick redder cultivars for dessert colour, greener for heavier yields; dwarf forms suit containers.
General Care
- Mulch thickly to conserve moisture and suppress weeds.
- Water when the top 5 cm of soil dries.
- Snap off any flower stalks to keep energy in the crown.
- In hot districts give afternoon shade or a light shade-cloth over summer.
Common Problems & Pests:
- Bacterial leaf spot causes brown scabs; remove infected leaves and avoid overhead watering.
- Slugs & snails chew young shoots – hand-pick, bait or encourage ducks.
- Bolting results from heat or nutrient stress; maintain moisture and remove blooms promptly.
Harvesting Notes:
When to Harvest
- Do not pick in the first year after planting.
- From the second year harvest for 6–8 weeks in spring: stalks should be ≥ 25 cm long and 1 cm thick.
How to Harvest
- Grip each outer stalk near the base, then pull and twist to detach cleanly; cutting can leave stubs that rot.
- Never remove more than half the stalks at one time.
- Discard leaves – they contain toxic oxalates.
Storage & Use
- Fresh stalks keep 2 – 3 weeks in the fridge crisper.
- For longer storage, slice and freeze, stew and bottle, or dehydrate for winter porridge.
- Pair its tang with strawberries, ginger or citrus for classic Aussie sweets.
Enjoy growing rhubarb – the perennial that lets you make “pie from a vegetable” and still call it a fruit fix!
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