If you grow rhubarb in your garden, it will soon be ready eat and enjoy in many different recipes. This article provides both useful and fun information about this traditional, well-loved plant.

Rhubarb is variously defined as:

1. Any of a genus (Rheum) of Asian plants of the buckwheat family having large leaves with thick petioles often used as food 

   
   

2. The tart, succulent, usually pink or red petioles of rhubarb used especially in pies and preserves 

   
   

3. The dried rhizome and roots of any of various rhubarbs grown chiefly in temperate parts of China and used in folk medicine especially as a laxative, diuretic, and ulcer treatment

   
   

4. A heated dispute or controversy, especially in baseball

Rhubarb is often called the “Pie Plant,” because it’s frequently used, alone or in combination with other fruit, in pies. Some spices used with rhubarb are ginger, cinnamon and nutmeg. 

The origin of culinary rhubarb is unknown. It was grown in China and Europe before the 18th century and was used as medicine (see definition 3 above). Rhubarb stalks are a fair source of potassium, are 95 percent water and have no fat, sodium, or cholesterol, and are high in vitamin C, dietary fiber, and calcium. The stalks have some oxalic acid; the leaves, however, have a high concentration - which ties up calcium. This can cause kidney stones and aggravate gout and rheumatoid arthritis. According to Iowa State University Extension and Outreach, the roots of plants don’t easily absorb oxalic acid, so composting rhubarb leaves is safe. Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which can migrate to the stalks.

https://extension.umn.edu/vegetables/growing-rhubarb

Minnesota provides the necessary 7-9 weeks of cold (<37°) weather to provide optimal growth. Plant rhubarb in well-drained soil. Different varieties have different levels of tartness and fiber. The plant will develop a large crown underground, this can be split to create more plants. Wait until the second season before harvesting; if you started from seed, wait until the third season.

Begin picking stalks as soon as they have reached their full length. Depending on the variety, they may be only 12 inches long, or as long as two feet. To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant; it can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests. 

Spring rhubarb doesn't need peeling, simply trim and wash. The harvest season for rhubarb lasts until the end of June. Until then, pick as many stalks as you wish. After harvest allow the plant to keep all of its leaves, to build up its reserves of energy for the next year.

Rhubarb does have a number of pests and diseases to watch out for. 

In a wet year or in a poorly drained site, root-rotting fungi can affect the plant. Start over in a new spot if this happens.

For help diagnosing problems, visit the UMN Extension diagnostic site:

 'What's wrong with my plant?'

Keep your rhubarb healthy and it will reward you with many tasty recipes to enjoy.

Photo Credit: Marjory Blare (2,3,4,5,6), H. Allen Smith (1)