Rhubarb

Years grown at UBC Farm/LFSOG: not available

Varieties

Growing conditions

Growing

Rhubarb flourishes in an open, sunny position in deep, fertile, well-drained soil with a pH of 5.0-6.0. It is ideal for cool temperate zones. It is very hungry, with deep roots, so ensure that the soil contains well-rotted manure or compost. On very heavy soils, plant on ridges or raised beds.

Mulch plants every winter with a good, thick layer of well-rotted compost or manure. Do not allow them to flower unless you wish to save the seed, as this affects cropping the following year. Keep weed-free and watered, removing dead leaves instantly. In early spring, scatter a balanced general fertilizer around the crowns.

Maintenance

Harvesting

Do not harvest until 12-18 months after planting, taking only a few "sticks" in later years. Cropping can last from early spring to mid-summer. To harvest, hold the stems near the base and twist off. Avoid breaking the stems, as it can cause fungal problems. Do not overpick; it can weaken the plant.

Storage

Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. Cooked and raw rhubarb both freeze well. Cut off and discard and leaves. Rinse and trim from base and tip. You may peel or cut with the skin intact.

To freeze, chop the stems into sections and place on an open tray, freeze for 1 hour before packing into plastic bags. This prevents the sections from sticking together. They can be stored for up to a year.

Rhubarb is a cool season, perennial crop. It requires temperatures below 40°F to break dormancy and to stimulate spring growth and summer temperatures averaging less than 75 °F for vigorous vegetative growth.

Warning: Do not eat the leaves, which are extremely poisonous!

Rhubarb is relatively low in calories. It contains a considerable amount of calcium and Vitamin C.

Nutrition Facts/Valeur Nutritive
Serving Size: 250mL (129g)
Amount Per Serving	%Daily Value*
Calories 27
Total Fat 0.3g	0%
Saturated Fat 0.1g	1%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	8%
Sugars 1g
Protein 1g
Vitamine A	0%
Vitamine C	15%
Calcium	10%
Iron	2%
* % Daily value based on a 2000 calorie diet

Nutrient data from the Canadian Nutrient File

Remember to cook only in non-aluminum pots only due to the acidic nature of rhubarb.

Rhubarb strawberry macaroon cobbler

Rhubarb muffins or loaves

Rhubarb is an astringent, stomachic, and potent laxative. Dioscorides recommend it for chest, stomach, and liver complaints, and ringworm.

By the 16th century, in Western Europe, it was taken as an infusion with parsley as a cure for venereal disease.

Information not available

Biggs, M., McVicar, J., & Flowerdew, B. (2006). Vegetables, herbs, and fruit: An illustrated encyclopedia. Buffalo, NY: Firefly Books

Health Canada. (2008). Canadian Nutrient File (CNF). Retrieved from http://webprod.hc-sc.gc.ca/cnf-fce/index-eng.jsp

Shoemaker, J.S. (1953). Vegetable Growing 2nd edition. New York, New York: John Wiley & Sons, Inc.

The word rhubarb comes from the Latin word "rhababarum" which means "root of the babarians." (http://www.savor-the-rhubarb.com/rhubarb-trivia.html)