It may surprise many of you to know that rhubarb is in fact botanically classified as a vegetable and not a fruit, and secondly the history of the plant finds its popularity in the medicinal world and not the culinary one!

Documented evidence of its in uses in Western civilisations dates back to 2100 years ago, where its roots were used in medicinal remedies by the ancient Greeks and Romans.

Increased consumption of the plant began in the early 19th century, with it becoming a particular favourite of the Victorians, by the introduction of the variety “Victoria” on the Queen’s accession to the throne in 1837. It has continued to a firm favourite of many allotment and vegetable growers.

PERFECT FOR THE FIRST TIME VEGETABLE GROWER!

The rhubarb is a perfect place to start for a beginner as it rewards well for a plant that requires little attention, simple adding mulch every spring. It is a very hardy frost resistant vegetable, actually requiring a frost to produce the best stalks. It requires fertile, partially shaded, free draining soil.

One fact to note is that rhubarb leaves are in fact toxic and should not be used in cooking, as they contain high quantities of oxalic acid.

HOW TO PLANT

Rhubarb can be grown from seed but will take a year longer to produce stalks. Plants, known as “crowns” purchased from the garden centre will gain you time. Excellent tried and tested varieties include Timperley Early, Victoria, Raspberry Red and Champagne.

Older established plants lend themselves to being split successfully into 2 or 3 crowns, making sure that each crown has an ”eye” or large bud to provide next year’s shoots. A good time for this is in January. Many growers do not harvest from newly planted crowns and split crowns in the first year in order to allow a good root system to build up.

Bear in mind when planting that rhubarb is a large plant and requires a lot of space. Spacing between plants should be 75cm (30”) between smaller varieties and 120 cm (48”) between larger ones.

Dig a reasonable sized hole to fit your crown. Add a good bucketful of compost to the hole. Plant each crown so that the top is at or just below the soil surface. Firm the surrounding soil and water in well.

FORCING

Many of you will have heard this expression. This is a simple process where the rhubarb is covered by a “rhubarb forcer” or a large pot to exclude the light, forcing the plant to ripen and produce pink sweet stems.

Commercially forced rhubarb is often done in dark, cool cellars, by inverting pots over the top of potted rhubarb. Rhubarb harvested indoors is considered to be of a premium quality and this is often reflected in its price in the supermarkets.

HARVESTING RHUBARB

Harvesting can take place between May to August, ensuring that the leaves are fully open before picking. Harvest from the largest leaves first. Stalks are harvested by gentle pulling from the base of the plant. You want to break the stalk off from where it attaches to the root. This will allow room for another stalk to replace it later in the season. Remembering that the leaves are poisonous, only use the stalks.

Do not over harvest in the early years of the plant, in order to ensure subsequent harvests.

PREPARING AND COOKING RHUBARB

Forced rhubarb has more delicate flavour than its later subsequent stalks.

It can be used in many cooked desserts and makes an excellent filling for pies and puddings. It is also used extensively in the making of jam and combined with other soft fruit to create tasty desserts.

Rhubarb also freezes well, allowing you to enjoy the pleasures of it, out of season!