Rhubarb is a perennial vegetable native to Asia. The leaf stalks are used for jellies, sauces and pies.
One of the biggest concerns with growing rhubarb is crown rot. Begin with healthy, disease-free plants, and plant in well-drained or mounded soil.
Use mulch around plants to minimize weeds, but monitor for signs of slugs and snails.
Plant rhubarb crowns from mid-March through early April. Wait to divide existing plants until they are at least three years old and make sure each division has a large “eye” or bud. Plants will decrease productivity if not divided after growing for five to ten years. Dig a shallow trench and bury each plant so the bud is ½ to 1-inch below the soil surface. Space plants two to three feet apart. Gently pack the soil over the plants.
During the first year of growth rhubarb should not be harvested. A few stalks can be harvested during the second year. This will allow plants to become well-established and highly productive. The harvest window lasts about eight weeks.
If seed stalks develop, break them off right away to direct energy to the crown and roots.
Rhubarb leaves contain oxalic acid which can cause sores on the mouth if eaten. The stalks are the only edible part of the plant. K-State Research and Extension Rhubarb
