Rheum x cultorum
Garden Rhubarb
Polygonaceae or Buckwheat Family
36 inches in bloom - cream
Full Sun
Very fertile, very deep, moist soil for best stalk production
Early Summer through Early Fall for stalk harvesting
Propagate by division
Photo by Jane Hendrix

Rhubarb can be grown "lean" as a leafy ornamental
but the whole plant will be much smaller and lighter green than the one pictured here.

If you want to grow Rhubarb to eat,
you'll have to give it plenty of fertilizer and water.

Harvest no more than one-third of the total stalks
in any season to avoid weakening the plant.

Select thick, firm stalks and pull them off
the crown of the plant - don't cut them.
Cut off and discard the leaves from the stalks.
The leaves are poisonous to humans.
Wash the stalks. Peel them only if they are especially tough.


Cut 2 pounds of rhubarb stalks into one-inch pieces and place in a sauce pan.
Add 1/2 cup of hot water and simmer, covered, for 10 minutes.

Add 1/4 to 1/2 cup of sugar (depending on your preference for the degree of tartness)
and simmer, covered, 5 additional minutes or until tender.

Add a dash of cinnamon, if desired.

Serves 6 to 8.


Arrange alternate layers of raw, diced rhubarb and sugar in a baking dish.
Sprinkle the top with sugar.
Bake in a slow oven (300 degrees F.) until the rhubarb is deep red in color (about 1 hour).