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Researchers have found records of rhubarb being used for medicinal purposes as far back as 2700 B.C. in China. I don’t use it as a medicine but I can tell you that there is no better medicine than a big slice of rhubarb pie and a glass of ice cold milk. I will explore the history and cultivation of this ancient plant and share some of my favorite recipes of what many refer to as the “Pie Plant”.
During his studies of Chinese culture, Bjorn Kjellgren from the University of Stockholm compiled the following facts regarding rhubarb.
Rhubarb was given to the emperor of the Lung dynasty (557-559) to cure a persistent fever.
During the Song dynasty (960-1127) it was used to cure plague.
Marco Polo spoke at length about rhubarb during his accounts of his travels throughout China. Due to these accounts rhubarb was brought to Europe through Venice which was an important port with trade from China and the Far East in 1608,
During this period rhubarb was used for medicinal purposes only.
In 1778 rhubarb is recorded for the first time as a food plant. It was used as a filling for tarts and pies.
Its first appearance in the U.S. was in Maine in 1790. The plant quickly spread throughout New England. By 1882 it was being sold throughout the region in produce markets.
Growing Rhubarb
I’ve been growing rhubarb for over 40 years. The root stock from which my plants were started are over 60 plus years old. They were taken from plants started by my dad when I was a young child.
Rhubarb is a cool season perennial which is very winter hardy. It’s produced from crowns consisting of rhizomes and buds.
After a season the crowns go dormant; temperatures below 40 degrees F are required to stimulate bud break and subsequent growth.
Shoots and new growth continue to appear throughout the growing season. As long as the temperatures remain cool (below 90 degrees F). At temps higher than that, new growth slows or stops completely, as the temps’ lower growth resumes.
Generally rhubarb can not be grown in warmer climates. The higher temperatures cause sparse leaf growth and spindly stems.
Soil
It grows best in fertile well drained soil with plenty of organic material. It will tolerate most soils pH but produces best in the pH range of 6.0-6.8.
Planting
Plant the roots in early spring. Space the roots 24-48 inches apart. Large amounts of compost or composted manure added to the planting hole is recommended.
Place the crown bud 2 inches below the soil surface. Water thoroughly after planting. Mulch the plants with an organic mulch to deter weeds and conserve moisture. Top dress with a ¼ cup of 5-10-10 fertilizer at planting.
During the first growing season do not harvest the stalks. This will allow the plant to photosynthesize fully to ensure strong root growth. During the second season a light picking is fine if the plant is vigorous.
Fertilization
I have found that an early spring application of a balanced slow release fertilizer (10-10-10 or 12-12-12) works well. I also top dress with dried chicken manure in mid May. Every 2-3 weeks during the growing season I apply 2-3 gallons of alfalfa tea to each plant.
Rhubarb will occasionally send up seed stalks with flowers. You will want to remove these at ground level. This will direct all of the plants energy toward foliage growth rather than flowering.
Harvesting
The stalks are best harvested when they are small and tender. Grab the stalk at its base, twist and pull at the same time. The stem will separate cleanly from the root. Remove the leaves with a sharp knife.
This is a very hardy plant, once established it requires very little care. Make sure they get adequate water during long dry periods.
There are very few insect problems with rhubarb. The one insect that you are most likely to see on this plant is the Rhubarb curculio. This is a beetle that bores into the stalks and lays its eggs. This insect is very attracted to dock a weed prevalent in wide areas of the U.S. Remove any dock you might see in your yard or garden as soon as it appears. If you do discover this insect on your plants, treat with insecticides. Burn any infected plants parts to kill the eggs.
Rhubarb curculio
Dock, a weed that attracts the Rhubarb curculio
Another use for rhubarb
Rhubarb leaves makes an excellent organic insecticide, it’s especially effective on leaf insects such as cabbage caterpillars, aphids, slugs etc.
Recipe, Rhubarb Insectcide
3 pounds shredded rhubarb leaves. Boil in one gallon of water for 30 minutes. Cool and strain.
Bring 2.5 quarts of water to a boil, add 4 oz soap ends (leftover soap in the shower) remove from heat and stir until soap is dissolved. Let cool. Add to the leaf mixture and mix thoroughly pour into a spray bottle and spray mixture onto infected leaves.
Here are some of my favorite rhubarb recipes.
Rhubarb Pie
1 (9 inch) unbaked pie shell 1 1/2 c. sugar 1/4 c. flour all purpose 3/4 tsp. nutmeg 3 slightly beaten eggs 4 c. sliced fresh rhubarb, or thawed and drained frozen sliced rhubarb 1/2 c. all purpose flour 1/4 c. sugar 1/3 c. butter
Prepare the pie shell. In large mixing bowl, stir together the 1 1/2 cups sugar, 1/4 cup flour and nutmeg. Add the eggs and blend well. Gently stir in the rhubarb. Turn the mixture into pie shell. In a small bowl, stir together the 1/2 cup flour and 1/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of pie. Bake in 400 degree oven 20 minutes with edge covered with foil then remove foil. Bake 20 minutes more.
Rhubarb Crisp
INGREDIENTS • 3 cups diced rhubarb • 1 cup white sugar • 3 tablespoons all-purpose flour • 1 cup packed light brown sugar • 1 cup quick cooking oats • 1 1/2 cups all-purpose flour • 1 cup butter
DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. 3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. 4. Bake in preheated oven for 40 minutes. Serve hot or cold.
About Paul Rodman
Paul Rodman has been gardening for over 40 years. He is an Advanced Master Gardener, and American Rose Society Consulting Rosarian. He is currently president of the Western Wayne County Master Gardener Association in Wayne County, Michigan.
Rodman is the garden columnist for The News Herald newspaper, in Southgate, Michigan. He has also written for the OrganicGardening.com web site.
He has lectured on various gardening topics throughout southeastern Michigan.
His favorite pastime is teaching children about gardening. For the past several years he has conducted classes for second grade students teaching them about subjects ranging from vermi-composting to propagation.
Posted by lockej (from Portland, OR) on February 19, 2008 at 11:27 PM:
Is it advisable to wait a year before harvesting from a transplanted plant? I know one must wait a year when planting rhubarb for the first time so I'm wondering if this qualifies as a new plant since I moved it? Is this a dumb question or what? I don't know of any other plant in my garden that has this requirement, so I have no experience with the procedure. And I mainly use if for a lovely ornamental anyway, but every now and then get a need for rhubarb pie.
Thanks...EJ
...
Posted by paulgrow (from Allen Park, MI) on February 20, 2008 at 7:33 AM:
If the plant is healthy I would harvest a little bit.
...
Posted by lockej (from Portland, OR) on February 26, 2008 at 4:01 AM:
to paulgrow:
Thanks very much for your answer. I'll do it.
best, ej
...
Subject: rhubarb in compost
Posted by gleichen (from gleichen
(Canada)) on February 13, 2008 at 11:32 AM:
Does anyone know if rhubarb in the compost pile is a bad thing? I put leaves in my rainbarrels so the mosquitoes don't lay the larvae, so have usually burned the leaves in the fall. Good question as to whether they can be used as a slug repellant. Of my 10 hostas, the slugs go for 1, so I think of it as the sacrificial plant. Go figure, it usually starts out as the strongest.
...
Posted by paulgrow (from Allen Park, MI) on February 13, 2008 at 12:35 PM:
I've been adding them to my compost for years, no problems.
Paul
...
Subject: Rhubarb
Posted by steve66 (from Olalla, WA) on February 12, 2008 at 12:28 PM:
We planted 3 years ago. We have very large plants some with large stalks and some with many stalks. Our problem: They are mostly green, and taste green. Any ideas?
...
Posted by paulgrow (from Allen Park, MI) on February 12, 2008 at 2:06 PM:
It could be the cultivar, all stalks don't turn red.
...
Subject: Rhubarb
Posted by donoboy (from Swansea
(United Kingdom)) on February 11, 2008 at 7:39 AM:
I often make rhubarb tart its tasty,and i also boil the leaves to make insect reppelant.
Icant show a photo of my rhubarb bed as i dont know how to do it yet.
...
Posted by Fitsy (from Hayesville, NC) on February 11, 2008 at 8:39 AM:
Thanks for the article and recipes!!
I am teetering on rubarb. I am afraid my climate
is too hot. It is officially zone 7a, and we do have
a few days in the 90s in summer, and a two or three
reach 100, it is claimed. Would you advise me???
Thanks!
Fitsy
...
Posted by tcs1366 (from Itasca, IL) on February 11, 2008 at 9:13 AM:
Interesting article. I have always had rhubarb, since my mother always great it.
I ordered some "canadian" rhubarb for my lil garden for this year, and i'm very excited about it, as i make a great strawberry rhubarb pie .... but it will be hard to wait until next year for a harvest.
I was unaware of the use of leaves to keep pests away.... I may try this for my slug troubles.
thanks for your article,
...
Posted by AYankeeCat (from Fairfield County, CT) on February 11, 2008 at 9:31 AM:
Do the stalks have to be bright red to be edible? I planted crowns last year and they grew huge leaves but the stalks never turned red.
...
Posted by tcs1366 (from Itasca, IL) on February 11, 2008 at 9:43 AM:
i'd say not,since the plants i currently have do not get red.
i'm certainly no expert... but i believe red is a bit sweeter...
the ones i have i cook with, with no troubles at all. [i brought 2 plants with me when i moved from my old house ... i also found they are not doing as well as they did at my old house]
...
Posted by bbrookrd (from nantucket, MA) on February 11, 2008 at 10:17 AM:
Mine of many years (25) is not red, but I have never eaten it. I understand from asking about it last year on DG that it is edible. And now that I see the recipes in this article that don't include strawberries, I will try one. I am not much on strawberries. I have always grown it as an ornamental plant in my garden and love it's eruption in the spring. Thanks, Patti
...
Posted by tcs1366 (from Itasca, IL) on February 11, 2008 at 10:33 AM:
my mother was always very creative with rhubarb.... sauce [like apple sauce], rhubarb in place of zucchini for bread, jam... the list goes on.
I also made a "crisp" of sorts, and it was really good.
you can just google rhubarb recipes ... there are a ton of them out there.
...
Posted by JoanJ (from Belfield, ND) on February 11, 2008 at 12:01 PM:
Great article! I love rhubarb raw. It's one of my favorite things to chew on while working in the yard. Along with asparagus and mint leaves. :)
Rhubarb doesn't have to be red to eat. Some varieties don't get much more than a red tinge to them.
...
Posted by paulgrow (from Allen Park, MI) on February 11, 2008 at 1:57 PM:
Fitsy
Give it a try, what do you have to lose??
Paul
...
Posted by Dea (from Frederick, MD) on February 11, 2008 at 5:54 PM:
Nice article and great recipes Paul - thanks!
...
Posted by soapwort243 (from South Milwaukee, WI) on February 11, 2008 at 6:47 PM:
I have rhubarb and make rhubarb crisp- almost the same recipe as given, But raw ?! I can't eat it it raw! Too sour !
...
Posted by Islandshari (from Kwajalein
(Marshall Islands)) on February 11, 2008 at 11:33 PM:
Paul, thanks for another great article. Love rhubarb! Here's a yummy concoction we cook up for various "red" holidays:
RHUBARB CAKE
Serving Size : 12 Preparation Time :1:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb
3/4 cup water
1 cup sugar
1 3 oz pkg strawberry jello
1 pkg white cake mix
2 cups miniature marshmallows
Prepare white cake according to pkg directions. Put marshmallows in 13x9x2 inch prepared cake pan. Cook rhubarb water and sugar for 5-7 minutes, until starting to thicken. Add jello. Stir and set aside. Pour cake mix over the marshmallows in pan. Spoon rhubarb mixture on top. Bake at 350 until golden brown on top and cake springs back. Serve with whipped cream and berries if desired.
- - - - - - - - - - - - - - - - - -
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Posted by tcs1366 (from Itasca, IL) on February 11, 2008 at 11:41 PM:
OH YUM!!! that sounds awesome!!
...
Posted by Islandshari (from Kwajalein
(Marshall Islands)) on February 12, 2008 at 12:21 AM:
It is really moist and yummy. Oh - and adding the red jello gives any rhubarb recipe the "red" that we think of as "rhubarb"...most stems lose that color when you wash em anyway.
