Success with Rhubarb
Did you know that until the 18th century Rhubarb was regarded as having medicinal qualities?
This changed as sugar became more widely available, and its popularity as an edible plant increased.
Step 1 - Choosing the variety
Most varieties are very reliable in the UK, suited as they are to our cooler climate and all are easy to grow. The main differences between varieties tends to be their cropping season rather than flavour where the variations are subtle.
For an early-cropping variety, we find 'Timperley Early' is a firm favourite with customers for its very early crop and superb flavour. Alternatively, you might try 'Red Champagne' which has perhaps a slightly sweeter flavour.
For a slightly later crop, it's hard to beat 'Victoria' which has been reliably popular since it was first introduced in 1837. 'The Sutton' is a newer variety (only 130 years old!) , it crops marginally later than 'Victoria', but is regarded as having possibly the best flavour of all Rhubarbs. Both are incredibly reliable in East Lothian and crop very well.
Step 2 - Get planting!
Rhubarb can be grown in the open ground or a large container; either way, leave it plenty space to grow. It's recommended that crowns (the root of the Rhubarb) are planted almost level to the surface but with a radius of approximately 45cm per crown.
Rhubarb generally prefers rich soil with plenty of compost or manure dug in and crowns can be planted in autumn or spring. Traditionalist often recommend autumn while the soil is still warm after summer, allowing the crown to settle in and be ready to begin growing once spring arrives but we find spring planting can produce just as good results.
Step 3 - Harvest & enjoy
It is recommended that Rhubarb is not harvested in the first growing season so that the plant retains all its energy to help it become fully established. In the second season, a few stalks can be harvested to encourage a good crop by year 3.
Don't harvest too many stalks at once from the plant and always cease pulling at the end of July to allow the plant to re-build its strength ready for the following season.
Rhubarb used in desserts and jams and of course our very popular Scottish favourite, the Rhubarb Crumble!
