Height: 24-36 in. (60-90 cm) 36-48 in. (90-120 cm)
Spacing: 24-36 in. (60-90 cm)
Hardiness: USDA Zone 3a: to -39.9 °C (-40 °F) USDA Zone 3b: to -37.2 °C (-35 °F) USDA Zone 4a: to -34.4 °C (-30 °F) USDA Zone 4b: to -31.6 °C (-25 °F) USDA Zone 5a: to -28.8 °C (-20 °F) USDA Zone 5b: to -26.1 °C (-15 °F) USDA Zone 6a: to -23.3 °C (-10 °F) USDA Zone 6b: to -20.5 °C (-5 °F) USDA Zone 7a: to -17.7 °C (0 °F) USDA Zone 7b: to -14.9 °C (5 °F) USDA Zone 8a: to -12.2 °C (10 °F) USDA Zone 8b: to -9.4 °C (15 °F)
Sun Exposure: Sun to Partial Shade
Danger: Parts of plant are poisonous if ingested
Bloom Color: White/Near White
Bloom Time: Mid Summer
Foliage: Grown for foliage Herbaceous Burgundy
Other details: Average Water Needs; Water regularly; do not overwater
Soil pH requirements: 5.6 to 6.0 (acidic) 6.1 to 6.5 (mildly acidic) 6.6 to 7.5 (neutral)
Patent Information: Non-patented
Propagation Methods: By dividing rhizomes, tubers, corms or bulbs (including offsets)
Seed Collecting: N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed
On Apr 9, 2011, bjctbone from Nashville, TN wrote:
I bought a rhubarb plant last year here in Nashville, TN. I'm originally from Minneapolis, MN so I grew up with the stuff and agree, this stuff can't be killed. But I so loved when my Mom would make rhubarb bars. I amended the clay soil some to loosen things up and allow some roots to form. Anyways, the plant died off quickly in the Middle TN heat last year. However, this year, the plant has arisen from the dead. I'll keep you posted in the next few months to say how it is doing. I want rhubarb SO BAD!
On Jun 9, 2010, Volgardner from Knoxville, TN (Zone 7b) wrote:
I love Rhubarb, but since moving south to Knoxville TN, havent found anyone growing it. So I wonder, does it grow in this area. The plants I had in South Dakota could not be killed out by anything. I love tenacity.
On May 14, 2008, minnasnowtan from Braham, MN (Zone 3b) wrote:
Rhubarb is one of my favorite vegitables. As a child, I would sit on the edge of my mom's patch with a cup of sugar and pull a stem, dip it in the sugar, and eat it like it was candy. :D
One of my favorite ways to use rhubarb is to make it into a sauce along with fresh blueberries and sugar. This is wonderful on waffles, cakes, ice cream, or with just a spoonfull of whipped cream.
I have always been told that you should never pick it after the first (or 4th) of July, always pull it (never cut it), and to cover the plants with a thin layer manuer in the fall. Other than that, they require very little care.
I have 2 huge rhubarb plants, infact I will be transplanting them in the spring, out of my veg garden and into a perennial bed. I get the flowers off when they first pop up, this helps keep the stalks tender. I will be splitting the roots and giving half of each one to my daughter. I am planting strawberries at the same time so about the time the rhubarb is ready for harvesting again the strawberries will be also. Strawberry rhubarb jam and pie are wonderful, rhubarb crisp is also very good. There are number of excellent dishes that can be made with it, mixed with other fruits can off set some of the tartness. It freezes very well. If the stalks have gotten woody boil the rhubarb and strain it, you still get the wonderful flavor, and can it be used in jam in place of the water, in jello in place of the water, in kool-aid in place of the water, raspberry lemonaid in place of the water, mixed in smoothies and juices, make sherbet, etc. Other than watering occationally it requires no work and the plant itself is very pretty.
On Apr 4, 2006, ndakotamom from Grace City, ND (Zone 4a) wrote:
Rhubarb is very common here in eastern North Dakota. It grows very easily in our zones 3 and 4. It is a plant that can take a lot of abuse and it just keeps coming back year after year. The stalks do not have to be large to harvest, in fact the larger they are the tougher they are. Up here we are told not to harvest after July 4, but you can sneak a few stalks if you need to. Rhubarb can be used in many recipes. My husband's favorite is a Rhubarb Custard Meringue dessert. Just remember to always cut all of the leaf off, as it is poisonous.
On Aug 18, 2004, calpsychik from Santa Cruz, CA wrote:
My grandfather gave me my first rhubarb root when I was 9 in Wisconsin. I went back home a few weeks ago and it was still there, reproducing like crazy, even though my mother doesn't water it. That rhubarb was tart and very flavorful. I grew rhubarb in California, and it was much milder. The flavor wasn't strong enough when I made strawberry-rhubarb jam. I'm trying another variety to see if it will have good flavor. (Some rhubarb varieties require a high chill, so I'll just have to see if it does well!)
On Aug 7, 2004, woodspirit1 from Lake Toxaway, NC (Zone 7a) wrote:
I've never had them get over about 3-1/2 feet tall. Rhubarb is commonly made into a pie or cobbler with strawberries, which
is very tart. My Mother-in-law used bananas with rhubarb; it was less tart and very smooth. It's the only way I make it.
On Sep 3, 2001, poppysue from Westbrook, ME (Zone 5a) wrote:
Rhubarb is a perennial vegetable which the large fleshy stalks are harvested for pies, jams, and preserves. It has a tart fruity taste that is prized by gourmet cooks. Rhubarb breaks doramncy in early spring and sends up dark green leaves that can be a foot accross or wider. The green leaves are poisonous but the purplish-red stalks can be harvested for many weeks.
This plant has been said to grow in the following regions:
Amesti, California Santa Cruz, California Colorado Springs, Colorado Walsenburg, Colorado West Haven, Connecticut Pike Creek, Delaware Blackfoot, Idaho Orofino, Idaho Mackinaw, Illinois Dubuque, Iowa Dry Ridge, Kentucky Prospect, Kentucky Falmouth, Maine Allen Park, Michigan Gobles, Michigan Braham, Minnesota Minneapolis, Minnesota Richfield, Minnesota St Cloud, Minnesota Affton, Missouri Los Ranchos De Albuquerque, New Mexico Bolton Landing, New York Deposit, New York Jefferson, New York West Kill, New York Lake Toxaway, North Carolina Belfield, North Dakota Medora, North Dakota Schwenksville, Pennsylvania Kingston, Rhode Island West Warwick, Rhode Island Sturgis, South Dakota Tusculum, Tennessee Merrimac, Virginia Bremerton, Washington Colville, Washington Millwood, Washington Brookfield, Wisconsin Hudson, Wisconsin Menasha, Wisconsin Shorewood Hills, Wisconsin Lovell, Wyoming