Rhubarb

In short: Rhubarb is undemanding: plant it in nutrient-rich, non-acidic soil in sun or partial shade, 1 x 1 m apart, where it can stay for up to 10 years. From the second year, harvest up to a third of the stalks from late May to late June. Eat only cooked stalks, never the leaves.

Rhubarb

Rhubarb (lat. Rheum rhabarbarum) - is a representative of the genus Rheum, belonging to the knotweed family (Polygonaceae) among higher dicotyledonous plants. It is considered a vegetable. However, it is processed as a fruit. Have you had the pleasure of encountering rhubarb yet? If not, read our article carefully. Get inspired to grow and taste it. It's worth it!

Rhubarb originates from China and Tibet. The oldest records date back to 2700 BC. In Europe, it began to be cultivated in the 18th century. Among European countries, it is most cultivated in England, which accounts for 60% of total rhubarb production.

Rhubarb consists of a reddish-brown stem topped with a cluster of flowers. The leaves are large, heart-shaped, on long petioles. It blooms in July and August. Due to its more vigorous growth and developed root system, consider the location where it will stand out in the garden and won't be in the way. You're planting it there for a good 10 years.

Growing Rhubarb

Rhubarb is an undemanding herb to grow. It will even be content with a quite tucked-away spot in the garden. It is a solitary plant. Remember that it grows up to 2 m tall and is generally more massive. Don't plant it where it will obstruct your view. It has an extensive root system. It will thrive in partial shade as well as in full sun. You can also plant it among trees.

Choose the part of the garden where the soil is rich in nutrients, or enrich the bed in advance with well-composted material. We also recommend liming the soil. Soil liming is carried out once every 3 years. Rhubarb doesn't do well in acidic and waterlogged soil.

Rhubarb seeds can be pre-grown in a warm greenhouse or in a pot at home by the window. For cultivation, use substrate intended for sowing. Grown plants, about 10 cm tall with a developed root system, are sown in the bed in mid-May. Rhubarb is also suitable for autumn planting, when we sow seeds directly into fertilized soil. Rhubarb germinates and grows for two seasons before it's large enough for a quality harvest. However, it is long-lived and will last in your garden for up to 10 years. Rhubarb can also be propagated by dividing clumps or with offsets from older plants. This method is effective.

We transplant rhubarb at a spacing of 1x1 m. However, rhubarb spreads very quickly. One plant is more than enough for one garden. After the second year of the rhubarb's life, we can harvest up to a third of the stalks. Spare it as a young plant.

Rhubarb is not particularly demanding when it comes to fertilizing. Before planting (preferably in autumn), dig the soil well and work in well-composted material or farmyard manure. You can continuously fertilize it with compost and fertilizers containing potassium. We recommend regular watering, preferably with settled rainwater.

Rhubarb is frost-resistant. However, it's advisable to cut it down completely to ground level in autumn and cover it with compost.

How to Store Rhubarb

Stalks are harvested from the end of May to the end of June. According to folk wisdom, after June 21st, rhubarb contains more oxalic acid. You can stew rhubarb and store it in the freezer. You can also cook it and preserve it as compote. In the past, rhubarb leaves - crushed - were used as compresses for kidneys in cases of kidney stones. However, if you have these issues, definitely do not consume rhubarb (only use compresses). The leaves were heated and applied as a compress. In larger quantities, rhubarb has a diuretic effect. It contains high amounts of fiber and vitamins C, B, and E. It's a source of potassium, magnesium, and zinc. The fiber content helps with weight-loss diets. Rhubarb has the ability to bind fat.

Never consume rhubarb leaves. Never consume rhubarb raw. Only process the stalks, which must be heat-treated before preparation!

Rhubarb Recipe

For Rhubarb Cake you need:

3-5 rhubarb stalks. Peel off the tough upper skin and blanch with hot water. Clean off any remaining tough fibers. Cut into small cubes. Prepare a baking tray by greasing it or lining it with baking paper. Prepare the dough similar to a plum cake or other fruit cake you're used to baking. For topping, use crumble (butter, coarse flour, sugar). Bake in a preheated oven at 160°C for about 25 minutes.

Rhubarb has a slightly sour, lightly tart taste caused by the presence of malic and citric acid. You can additionally sprinkle the cake with powdered sugar. For variety, try mixing a little cinnamon into the sugar.

For those who know rhubarb cake and bake it often, we have a tip for rhubarb jam. Make it by cooking chopped rhubarb stalks (5 minutes), then add a banana and 100ml of 100% pineapple juice. After another 5 minutes, stir in Gelfix and pour the still-hot jam into jars and seal.

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Author: Hana Michalíková