Rhubarb Season Quick Facts
Welcome to rhubarb season—where tart meets tradition in gardens across Podunk! It’s that magical time of year when Midwesterners flex their green thumbs and their pie-making skills. Whether you’re a seasoned gardener or someone who accidentally killed a succulent once, this sturdy plant keeps on giving – if you treat it right. Enjoyed for generations in dishes, from pies to jams, rhubarb is a Podunk seasonal treat. Want to know how to grow, harvest, and store this tart treasure? Stick around, and I’ll tell you everything you need to know (and probably some things you don’t).
For additional gardening wisdom, check out our Dirt Cheap Eats: 7 Steps to Your Garden Plot Revolution—your ultimate guide to turning your backyard into a produce powerhouse.
The Day My Puppy Discovered Rhubarb
So, there I was, admiring my rhubarb patch—a vision of ruby-red stalks and leafy umbrellas—when my puppy decided it was time for some mischief. With the energy of a caffeinated squirrel, she yanked a rhubarb stalk clean out off and pranced around the yard like she’d won the lottery. She flopped it around like a palm frond, wagging her tail so hard I thought she might take flight.
She flops that fresh rhubarb around like it’s her personal victory flag, tail wagging so hard I thought she might take flight. Meanwhile, I’m standing there watching my future rhubarb coffee cake get slobbered on and dragged through the dirt. Couldn’t even be mad—she looked so proud of herself. Lesson learned: In Podunk, even your dog knows good rhubarb when she sees it.
Why Grow Rhubarb?
Growing rhubarb isn’t just about food—it’s about making memories (even if they involve muddy dog antics):
- Health Benefits: Packed with antioxidants and gut-boosting emodin, rhubarb is like kale’s cooler cousin that can treat constipation, inflammation, viral infections, diabetes, and tumors.
- Cost Savings: Skip the overpriced grocery store stalks and grow your own tart treasure for pennies. Plus food always tastes better when its from your own garden! When in doubt, I’m sure you’ll find a good supply at the next farmers market.
- Family Connection: Nothing says “bonding” like fighting over who gets the last rhubarb muffin (more rhubarb recipes to come).
- Harvest Yields: Expect 2–6 pounds per plant’s annual harvest—enough for pies, jams, and maybe a puppy snack or two.
Growing Rhubarb Requirements
Here’s what your rhubarb needs to thrive:
- Sunlight: Full sun (8+ hours) for zones 5 or lower, or partial shade in the afternoon for zones 6+ (they need 4-6 hours of direct sunlight). Afternoon shade can be achieved with cloth covers, or by planting just east of taller plants that provide dappled light.
- Watering: Keep moist but not soggy, about 1-2 inches per week—use a rain guage or your fingers (if the soil feels dry 1 inch down, then it’s thirsty).
- Spacing: 4 square feet per plant, because rhubarb likes its personal bubble.
- Temperature: Frost-hardy perennial in most zones; annual diva in zones 9+. It’s basically the Beyoncé of garden plants – thrives in cold, but demands special treatment when it’s hot.
How to Grow Rhubarb
- Start from Crowns or Seeds: Crowns are easier for beginners; seeds require patience (start indoors 6–8 weeks before the last frost).
- Timing: Plant crowns in very early spring when soil hits 50°F (usually March or April in Podunk), or early fall (September 21–October 1). In zones 9+, start seeds in late August to early October. Transplant seedlings 2 week before the first frost date, when seedlings are about 4″ tall.
- Prep Work: Dig a hole big enough for the rhubarb plant crown and add compost generously—like seasoning a steak!
- Placement: Full sun for colder zones (zones 5 and lower); afternoon shade for warmer zones (use cloth covers or strategic planting).
- Companion Plants: Plant near strawberries (or most other plants), but avoid sunflowers, thistles, cucumbers, tomatoes, pumpkins, and melons—they’re frenemies with rhubarb roots!
Pro Tip: Hold off on harvesting during the first year to let the plant establish itself—it’s like letting your kid settle into kindergarten before sending them off to college.
Harvesting Rhubarb
Most rhubarb plants will produce 2 to 6 pounds (6 to 24 cups) for harvest per year.
- Timing by Zone: Harvest begins mid-March in warmer zones and continues throughout June in cooler climates. Stop harvesting after July to let the plant recharge for next year. It’s like letting your garden carb-load before hibernation.
- Characteristics to Look For: Long stalks, they should be 12–18 inches long with fully unfurled leaves; color varies by variety (red rhubarb isn’t always necessary for ripeness).
- Pull vs Cut: Pull stalks gently from the base; cutting can leave stumps prone to rot. New stalks will emergy for weeks, especially after harvests.
- Quantity: Leave at least 1/3 of the stalks behind for plant health. During the plant’s first year, harvest sparingly. This allows the plant to focus its energy on growing roots instead of replenishing stalks.
- Seed Pods & Bolting: If seed pods emerge, cut them off at the base immediately to redirect energy back into stalk production.
Pro Tip: Harvest sparingly during year one—let your fresh plant establish itself like a new kid at school.
Storing Rhubarb
- Room temperature: Rhubarb keeps for a few days at room temperature.
- Refrigerator: Rhubarb keeps for about 3 weeks in the refrigerator. Wrap stalks loosely in damp paper towels for freshness because nobody likes limp rhubarb.
- Freezer: Rhubarb keeps for about 12 months in the freezer. Tip: Remove the leaves and dice the rhubarb before freezing so that it is ready to use in your favorite recipe. Then there is no need to thaw for cutting. To prevent the rhubarb from clumping together into a big frozen block, initially spread the rhubarb and freeze on a baking tray and freeze for an hour. Then transfer the frozen diced rhubarb to a freezer container, and return to the freezer.
- Canning: Canned rhubarb lasts 18 months, and raw rhubarb is acidic enough to be water bath canned. We know how Midwesterners love food prep that lasts longer than their patience.
Taste the Rhubarb Recipes
Tips & Tricks for Growing Rhubarb
- Freezing Tips: Dice before freezing so it’s ready-to-use—no need to thaw before cooking!
- Harvest Timing: Stop harvesting after July so plants can store energy for winter dormancy.
- Bolting Prevention: Remove seed pods immediately; keep soil rich and well-watered to prevent bolting.
- Pest Control: Use natural deterrents like garlic spray because chemicals don’t belong on pie ingredients.
Get Your Dirt-Loving Style On
Gardening Shirts for the Green-Thumbed and Dirt-Obsessed
Gardening isn’t just a hobby—it’s a lifestyle! Whether you’re pulling weeds or chasing puppies out of your rhubarb patch, do it in style with our exclusive gardening shirts. Perfect for showing off your love of all things green while keeping it casual and comfy.
In Podunk, growing rhubarb isn’t just about enjoying vegetables and fruit—it’s about growing memories, friendships, and maybe even a few funny stories involving mischievous puppies and runaway stalks!
Podunk Picks That Are Fresher Than Spring Chicks
If you have a garden full of rhubarb, try our other rhubarb recipes: Rhubarb Jam, Rhubarb Muffins, Rhubarb Wine, and Strawberry Rhubarb Jam.
