Return to Content

Planting and Harvesting Rhubarb

Yankee Plus Dec 2015


Planting and Harvesting Rhubarb
4 votes, 4.75 avg. rating (91% score)
Print Friendly

rhubarb plantThe Rhubarb plant dates back thousands of years to Asia, though it has been a standard in New England and in other parts of America for centuries.  This perennial plant is a tart, bitter, stalk vegetable that is commonly referred to as a fruit. It is a favorite in jams, jellies, preserves, sauces, chutney and pies either as the main ingredient or combined with other fruit such as strawberries or apples. One of the earliest harvested vegetables—May-July in New England—there was a time when New England farm children could often be found  munching on raw cuts of the woody plant stalks that had been coated in sugar.

Planting Rhubarb
Choose an area that receives full sun, is well-drained, and has rich soil with high organic matter. Plant rhubarb crowns (not seeds) in the early spring when the ground is able to be worked and the roots are still dormant. It is fine to plant crowns before the last frost. Although the tops of the plant stalks and leaves may freeze, the base will produce new growth below the soil. You may also plant crowns in the fall after dormancy has set in. Dig large holes deep enough to cover the roots of the plant crowns about 2 inches below the ground. Space the plants about 2-3 feet apart and water well all season to allow the plants to become well rooted.  New buds will push up through the soil as warmer weather arrives. Remove any flower stems that appear to ensure the plant energy stays in the crown area. It is best to not harvest any rhubarb during the first year of growth after planting in order for the plant to become hearty and established. Wait approximately 5-6 years before transplanting crowns.

Harvesting  Rhubarb
When Rhubarb stalks are approximately a foot long, it is time to harvest. Do not pull stalks out to remove, instead, cut the stalks at the base of the plant or twist gently at the base allowing the base and roots to stay undisturbed.  Be sure to leave at least half of the stalks on the plants to ensure healthy future harvests. Rhubarb leaves are toxic. Remove the leaves before washing, preparing, processing or eating.

Find Rhubarb Recipes in Yankee’s online database.

Shelley Wigglesworth


Shelley Wigglesworth


Shelley Fleming-Wigglesworth is a certified Maine Master Gardener and award winning newspaper columnist from Kennebunk, Maine. She has been writing for the York County Coast Star for more than a decade as a freelance columnist and features writer. In 2010 she began writing her own gardening column “The Master Gardener’s Notebook” for Tourist News. She also teaches gardening classes at local schools and colleges
No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111