Rhubarb is a traditional garden favorite and a main ingredient in delicious summery pies and other desserts. Unlike most vegetables, it's a perennial, so it comes back every year.
- Plant rhubarb where it will get at least a half-day of sun. (A bonus with rhubarb is that it's an attractive plant. It fits nicely into a flower bed.)
- Rhubarb tolerates average soil, but does best in compost-rich soil.
- Start with a small plant, and you'll need to wait 2 years for harvest.
- When rhubarb sends up a flower stalk, remove it so the plant doesn't waste resources on it.
- Like most perennials, a mature clump of rhubarb can be split into two or three divisions. Large divisions often can be harvested the year after replanting.
- The stems, which are actually the leaf stalks, are the part used in cooking. Cut them off the base, and remove the leaf.
- They're best used fresh, but you can also chop and freeze them.