The ultimate rhubarb guide to growing, harvesting, preserving and cooking with rhubarb. Find out how to grow this easy perennial food plant and get recipe ideas for both sweet and savory dishes.
This rhubarb guide is part of a series called “Ultimate Guides to Produce.” In these guides, you can find all sorts of growing information and tips, as well as tasty recipes for both fresh and canned versions of a certain fruit or vegetable. See more fruit and vegetable guides here.
Rhubarb is one of those plants that can be eaten that is technically a vegetable but is used like a fruit. In fact, a US court decided in the 1940s that it was a fruit for import purposes because that’s how it’s usually used (source).
It might seem a little strange or old-fashioned, but it has some great qualities and goes well with some great recipes, so I really think you should grow it.
One reason is that rhubarb is a perennial plant, which means that once it’s established in a spot it likes, it doesn’t need much care and comes back every year.
If you want your rhubarb to stay put and give you some of the first fruits of the gardening season every year, you need to give it a rhubarb patch.
Another reason is that rhubarb is a very flexible plant when it comes to cooking and storing. It can be used to make chutney for meat, ice cream sauce, pie and cake filling, jam, cookie bars, drinks, and more.
Still, some people don’t understand it because it’s not something we usually see in supermarkets.
A lot of people ask me what to make with rhubarb or how to grow it, so I’m putting together all the recipes and information I’ve gathered about growing rhubarb into one ultimate rhubarb guide. That way, you can find all the answers you need in one place.
Did you know that rhubarb is related to buckwheat? That’s pretty strange, right? It also has a lot of fiber, protein, vitamins C and K, and the mineral magnesium.
The stalks of the rhubarb plant are eaten. They are known to be quite sour, which is why many recipes call for a lot of sugar. Because I can get a nice sweet-tart taste with less, many of my recipes use a natural sweetener along with less sugar.
Its big leaves are poisonous (I feel bad for people who found out about things like this, don’t you?), so they should be composted after the stalks are picked.
Rhubarb leaves have oxalic acid and other chemicals that might not be good for people (read this article for more on this). Other vegetables, like spinach, chard, broccoli, cauliflower, and brussels sprouts, also have oxalic acid, but not as much. You can lower the amount even more by blanching the vegetables and then draining the water.
But you would have to eat a lot of rhubarb leaves for them to be poisonous. Even small amounts may make your stomach hurt.
According to the article linked above, during World War I, Britain encouraged people to eat rhubarb leaves to help with food shortages. Many people got sick and one person died as a result. This has not been reported when people eat spinach and chard.
Based on this and other sources like it, I will continue to say that you should only grow this beautiful edible plant for its stems and compost the leaves.
Rhubarb is a hardy perennial vegetable that produces edible stalks and large leaves It is one of the first crops ready to harvest in spring However, as temperatures rise in summer, rhubarb often experiences dieback, causing the leaves to wilt and stalk production to decrease. Understanding why rhubarb dies back in summer and how to prevent it will help you keep your rhubarb crop productive longer into the growing season.
Reasons for Summer Dieback
There are a few key reasons why rhubarb dies back in summer:
High Temperatures
Rhubarb prefers cool weather and thrives in spring and fall when temperatures are mild. Once temperatures climb above 80°F, rhubarb becomes stressed. Prolonged heat causes the leaves to wilt and the plant to go dormant. Dieback is the plant’s way of coping with heat to conserve energy.
Inadequate Water
Rhubarb has shallow roots and needs consistent moisture, especially in hot weather Without sufficient water, the leaves will wilt even if the soil appears moist. During dry spells, rhubarb should be watered deeply at least once a week
Nutrient Deficiency
Rhubarb is a heavy feeder and quickly depletes nutrients from the soil. Lack of fertilizer can cause stunted growth and dieback. Fertilize rhubarb in early spring and again after harvest with compost or a balanced organic fertilizer.
Pest or Disease Pressure
Certain foliar diseases like leaf spot can also cause rhubarb leaves to wither And pests like mites, aphids, or root maggots can weaken the plant. Inspect regularly for signs of disease or insects. Address any issues promptly to keep rhubarb vigorous
Preventing Summer Dieback
With good care, it’s possible to keep rhubarb actively growing through summer. Here are some tips:
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Provide afternoon shade. Filtered shade from a cover crop or structure helps keep rhubarb cooler on hot days.
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Water deeply. Rhubarb needs 1-2 inches of water per week. Water at soil level and let it soak in slowly.
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Mulch well. Organic mulch like straw or leaves preserves soil moisture and cools the roots. Replenish mulch as needed.
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Fertilize regularly. Use compost or organic fertilizer to provide a steady supply of nutrients.
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Remove flower stalks. Cut off any flowers that emerge to encourage more leaf and stalk growth.
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Divide mature plants. Rejuvenate old plants by digging up and dividing the crowns every 4-5 years.
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Check for pests. Watch for signs of mites, aphids, slugs, or other pests and treat organically if found.
When Dieback Happens Anyway
Even if you provide good care, rhubarb will likely experience some summer dieback as temperatures rise. Here’s what to do:
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Stop harvesting stalks to let the plant rest and recover.
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Cut back any dead or dying leaves and stems to improve air circulation.
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Keep watering and fertilizing during dormancy to help it bounce back.
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Avoid cutting all stems down to the ground. Leave some leaves to help it regrow quicker.
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Once cooler weather returns in fall, rhubarb will begin actively growing again.
Enjoying Rhubarb Through Summer
With extra care, it is possible to extend the rhubarb harvest into summer:
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Choose heat-tolerant varieties like Victoria or MacDonald.
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Harvest sparingly, taking no more than 2-3 stalks per plant.
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Stalks become thinner as summer progresses, better for sauces than pies.
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Use leaves sparingly for flavoring teas, compost, or mulch.
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Eat rhubarb stalks fresh or cook into jams, pies, and other treats.
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Freeze extra stalks during peak spring harvest to enjoy later.
Rhubarb is one of the most cold-hardy and earliest crops, making its summer dieback all the more frustrating. But with proper site selection, care, and realistic expectations, you can maximize the harvest from your rhubarb to enjoy its tart flavor as long as possible. The efforts are well rewarded when rhubarb thrives and produces year after year.
How to Harvest Rhubarb
To harvest individual stalks:
To get the stalks, it’s easiest to pull up from the plant’s base and twist a little as you do it.
Most of them will come out quickly this way, but if some don’t, you can cut off a stalk at the base with a knife. Just be careful not to cut anything you don’t want to harvest, which is why I like the pull-and-twist method better.
Cut off the leaves and compost them.
When and how much to harvest:
I’ve read a lot of different, and sometimes contradictory, advice on when and how much to harvest your rhubarb. It ranges from only picking 1/3 of the plant at a time during the season to cutting all the stems off at once for a one-time harvest, or from only harvesting in the spring to harvesting all season long.
I try to get it in the middle by picking only the fattest stalks for about two months, or until most of the new stalks look really thin. There are times when some stalks look good again in the fall, and I’ll pick a few of them. But my main harvest is in the spring.
Growing in Shade or Heat
Above is another rhubarb plant I planted in dappled shade. Rhubarb grown in more shade will have thinner stalks and the plant and leaves won’t be as big. This shows what was said above.
If you can, move your plant to a spot with more sun, unless the shade is helping it grow in warmer places.
Rhubarb doesn’t usually do well in the hotter southern United States, but if you give it water and shade and choose the greener variety, you might be able to grow it successfully in places where the summers are longer.
When temperatures stay above 90 degrees for a long time, the plant’s top growth will likely die back, making it look like it’s not doing anything. But when temperatures drop in late summer or early fall, the leaves should begin to grow again.
If all you can grow is rhubarb with thinner stalks, I’d vote for growing them!
Find a way to grow rhubarb if you live somewhere that you know doesn’t sell it. That way, you can be sure to have some every season.
Rhubarb Troubleshooting – What’s happening with my rhubarb| Lunch Break VLOG #34
FAQ
Why is my rhubarb dying back?
What happens to rhubarb in the summer?
Why has my rhubarb disappeared?
How do you keep rhubarb growing all summer?
Do rhubarb leaves wilt?
My Rhubarb starts out great in the spring, no dead leaves around and then, after a month or two, the leaves and stalks wilt back and die. The stalks look like they have rust all over the stems. No aphids. No visible pest. I live .02 of a mile from the Pacific ocean. I treat for slugs. It comes back the following year if I keep it minimally moist.
When to harvest rhubarb?
Rhubarb leaves and stems die back each winter and regrow the following spring. Since the stalks are sweeter and more tender when they’re young, the spring and early summer are the best times to harvest. Additionally, letting the plants keep their stalks throughout the summer allows them to conserve energy for the following year.
Why is my rhubarb dying?
The most common causes for rhubarb dying are: overwatering, poor soil aeration, too much heat, iron deficiency, or pests and diseases. So what are the solutions to these problems? Read on to find out more. If your rhubarb has been overwatered, its leaves will yellow and start to wilt. This is a good sign that the plant has had too much water.
Does rhubarb rot?
Rhubarb can also get crown rot, which is very similar but affects the crown of the plant; along with wilting leaves, the crown will turn brown and mushy. To help prevent this, use a well-draining soil and don’t overwater. If rot does set in, it’s best to remove the plant and replace the soil.
When should rhubarb be divided up?
If your rhubarb plant is five years old or more and producing weaker and thinner stems than before, it’s probably time to divide these perennials up. Clumps should be divided every five or six years when the plant is dormant in late winter or early spring and transplanted to invigorate the plant.
Can rhubarb be overwatered?
Overwatering is your biggest challenge with rhubarb, especially if the plants are grown in heavy clay soil or have been planted too deeply. Too much water can cause plants to rot, which is fatal to rhubarb. While the roots of rhubarb plants can grow deep, it’s best not to transplant them deeper than they originally were growing.