There are actually a few different kinds of Rhubarb, and many are hybrids (hence the botanical name including “hybridum”). Most of these are hybrids that include the mother species, Rheum rhabarbarum, commonly called Garden Rhubarb. Others are derived from close-relative species. Regardless of their exact species, all of these hybrids, crosses, varieties, etc. that are variants of garden rhubarb are edible and make fantastic food. Victoria rhubarb is such an example (Rheum x Hybridum, “Victoria”). Most of our rhubarb is either a clone of Victoria, or from the seed of Victoria. (Victoria is sometimes classified as Rheum x Hybridum or Rheum x cultorum, and is likely a hybrid child of Rheum rhabarbarum).

Botanical name: Rheum x cultorum ‘Victoria’

  • Cold hardiness zones: 3-8
  • Soil pH: 6.0 to 6.8 (slightly acidic to neutral)
  • Watering needs: Regular watering, especially during dry periods; avoid waterlogging
  • Food forest layer: Herbaceous layer
  • Which parts of the plant are eaten as food: Stalks (petioles)
  • Blooming Season: Spring to early summer
  • Harvest season/regularity: Late spring to early summer; can be harvested for several weeks once mature
  • Fruiting age: Harvestable in the second year after planting
  • Age of maturity (full size and peak fruiting): 2-3 years
  • Average mature yield: Varies, but can produce several pounds of stalks per plant
  • Pollination for Fruit: Not applicable (stalks are harvested, not fruit)
  • Size at maturity: Up to 2-3 feet tall and wide
  • Sun needs: Full sun to partial shade
  • Preferred habitat: Well-drained, fertile soil; tolerates partial shade
  • Growth rate (vigor): Medium to fast
  • Natural reproductive rate (and methods): Propagation primarily through division
  • Propagation method: Division of crowns in early spring or autumn
  • Average life span: Perennial; can produce for 10 years or more with proper care
  • Good companion plants: Strawberry, garlic, onions, cabbage, and other brassicas
  • Plant family: Polygonaceae
  • Taproot: Yes, deep taproot
  • Predators: Slugs, snails, crown rot
  • Other common problems/solutions: Avoid planting in waterlogged soil to prevent root rot; protect young plants from slugs and snails

Notes:

  • Ecological functions/uses: Can be used as a ground cover to suppress weeds; its large leaves provide shade for neighboring plants.
  • Food uses: Rhubarb stalks are used in pies, tarts, and jams. They have a tart flavor and are often sweetened.
  • Food Flavor/Taste: Tart and tangy, often combined with sweet flavors.
  • Cautions: Rhubarb leaves are toxic and should never be eaten. Only the stalks are edible.

Propagating Rhubarb

Food Forest Plants

Propagating Rheum x cultorum (garden rhubarb), including the ‘Victoria’ cultivar, is typically done through crown division, ensuring that the characteristics of the cultivar are preserved. Here’s a detailed guide on how to do this:

1. Best Time for Division:

  • The ideal time for dividing rhubarb crowns is early spring before growth starts or in the autumn after the plant goes dormant. In colder climates, spring division is preferred.

2. Preparing for Division:

  • Water the rhubarb plants a day before dividing to ensure they are well-hydrated.
  • Prepare the new planting site in advance. The site should have well-draining soil, rich in organic matter, with a pH of around 6.0 to 6.8. Ensure it receives full sun to partial shade.

3. Digging Up the Crown:

  • Carefully dig around the rhubarb plant, starting a few inches away from the stems to avoid damaging the crown.
  • Gently lift the entire plant out of the ground, ensuring you get as much of the root system as possible.

4. Dividing the Crown:

  • Clean off excess soil so you can see the crown and roots clearly.
  • Using a sharp, sterilized knife or spade, divide the crown into sections. Each section should have at least one or two healthy buds (also called ‘eyes’) and a portion of the root.
  • Discard any parts of the crown that are dead or diseased.

5. Planting the Divisions:

  • Plant the divisions in the prepared site. Set them so that the top of the crown is just below the soil surface.
  • Space the divisions about 2-3 feet apart to give them room to grow.

6. Aftercare:

  • Water the newly planted divisions thoroughly.
  • Mulch around the plants to retain moisture and suppress weeds.
  • Avoid harvesting stalks in the first year after division to allow the plants to establish themselves.
  • Fertilize in the spring with a balanced, all-purpose fertilizer or well-rotted manure.

7. Ongoing Care:

  • Water the plants regularly, especially during dry periods.
  • Remove flower stalks as they appear to encourage leaf and root growth.
  • Every few years, repeat the division process to rejuvenate older plants and prevent overcrowding.

8. Cautions:

  • Ensure that all tools used for division are clean and sharp to avoid disease transmission and ensure clean cuts.
  • When handling rhubarb, remember that the leaves are toxic if ingested due to high levels of oxalic acid.

Recipes

Rhubarb Pie

No need for strawberries! It’s INCREDIBLE on its own!

Ingredients:

  • For the Pie Filling:
    • 4 cups chopped rhubarb (about 1-inch pieces)
    • 1 ⅓ cups white sugar (adjust based on tartness of rhubarb)
    • 6 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon (optional)
    • 1 tablespoon butter, to dot
    • 1 tablespoon cold water
    • 1 egg yolk
  • For the Pie Crust:
    • 2 ½ cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup unsalted butter, chilled and diced
    • 4-8 tablespoons ice water
    • Alternatively, you can use ready-made pie crusts

Instructions:

  1. Prepare the Pie Crust:
    • If making from scratch, combine flour and salt in a large bowl. Add chilled butter and cut in using a pastry cutter or your hands until mixture resembles coarse crumbs.
    • Gradually add ice water, mixing until the dough holds together. Split into two balls, flatten into discs, wrap in plastic, and chill for at least 1 hour.
  2. Preheat the Oven:
    • Preheat your oven to 450°F (230°C).
  3. Make the Filling:
    • In a large bowl, combine chopped rhubarb, sugar, flour, and cinnamon. Stir until all the rhubarb is coated.
  4. Assemble the Pie:
    • Roll out one pie crust disc on a floured surface and place it in a 9-inch pie pan.
    • Pour the rhubarb mixture into the crust. Dot with small pieces of butter.
    • Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut small slits in the top crust to allow steam to escape.
    • In a small bowl, beat together the egg yolk and cold water. Brush this over the top crust.
  5. Bake the Pie:
    • Bake in the preheated oven for 15 minutes.
    • Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, until the crust is golden brown and filling is bubbly.
  6. Cool and Serve:
    • Let the pie cool on a wire rack before serving.

Rhubarb Bread

Rhubarb Bread

Ingredients:

  • 1 ½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups diced rhubarb
  • ½ cup chopped walnuts or pecans (optional)

For the Topping:

  • ½ cup granulated sugar
  • 1 tablespoon butter, melted
  • ⅓ cup walnuts or pecans, chopped (optional)

Instructions:

  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 9×5 inch loaf pans.
  2. Mix Wet Ingredients:
    • In a large bowl, mix brown sugar, vegetable oil, and egg until well combined.
    • Stir in buttermilk and vanilla extract.
  3. Add Dry Ingredients:
    • In another bowl, whisk together the flour, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Fold in Rhubarb and Nuts:
    • Gently fold in the diced rhubarb and chopped nuts (if using).
  5. Prepare the Topping:
    • In a small bowl, mix together granulated sugar, melted butter, and additional nuts (if using).
  6. Assemble and Bake:
    • Divide the batter evenly between the prepared loaf pans.
    • Sprinkle the topping mixture over the batter.
    • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve:
    • Let the bread cool in the pans for about 10 minutes, then remove from pans and cool completely on a wire rack.
    • Slice and serve.

Thick and Drizzly Rhubarb Syrup

For use on pancakes, ice-cream, or anywhere syrup is needed.

Ingredients:

  • 3 cups chopped rhubarb
  • 1 ½ cups granulated sugar (adjust to taste)
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (optional for a citrus twist)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions:

  1. Combine Rhubarb, Sugar, and Water:
    • In a saucepan, combine the chopped rhubarb, sugar, and 1 cup of water. If you’re using orange zest, add it here.
    • Bring the mixture to a boil over medium heat, stirring occasionally.
  2. Simmer:
    • Reduce the heat and let the mixture simmer gently for about 10-15 minutes, or until the rhubarb is soft and breaking apart.
  3. Blend (Optional):
    • For a smoother syrup, carefully blend the mixture with an immersion blender or in a regular blender. If you prefer a chunkier texture, skip this step.
  4. Thicken the Syrup:
    • In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry.
    • Gradually add the cornstarch slurry to the rhubarb mixture, stirring constantly.
    • Continue to cook over low heat, stirring, until the syrup thickens to your desired consistency (it will further thicken upon cooling).
  5. Add Vanilla Extract:
    • Remove the saucepan from heat and stir in the vanilla extract.
  6. Cool and Store:
    • Allow the syrup to cool to room temperature. It will thicken as it cools.
    • Store in an airtight container in the refrigerator for up to a week.
  7. Serve:
    • Drizzle over pancakes, waffles, or ice cream. It can also be used to sweeten yogurt or oatmeal.

Rhubarb and Black Bean Salsa

Ingredients:

  • 2 cups rhubarb, finely diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 large tomato, finely chopped
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (adjust to taste)
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 tablespoon honey or sugar (optional, to balance tartness)

Instructions:

  1. Prepare the Rhubarb:
    • Bring a pot of water to a boil. Blanch the diced rhubarb for about 1 minute to soften slightly and reduce its tartness.
    • Drain and immediately rinse with cold water to stop the cooking process.
  2. Combine Ingredients:
    • In a large bowl, combine the blanched rhubarb, black beans, chopped tomato, red onion, jalapeño, and cilantro.
  3. Season the Salsa:
    • Add the lime juice and ground cumin to the salsa mixture.
    • Season with salt and black pepper to taste.
    • If the rhubarb is too tart, you can add a tablespoon of honey or sugar to balance the flavors.
  4. Let it Marinate:
    • Allow the salsa to sit for at least 30 minutes before serving. This helps the flavors meld together.
  5. Serve:
    • Serve the Rhubarb and Black Bean Salsa with tortilla chips, or use it as a topping for tacos, grilled chicken, or fish.