• Botanical name: Rheum rhabarbarum ‘Canada Red’
• Cold hardiness zones: 3-8
• Soil PH: 5.5-6.5, slightly acidic to neutral
• Watering needs: Consistent moisture, especially during summer
• Food forest layer: Herbaceous
• Which parts of the plant are eaten as food: Petioles (stalks)
• Blooming Season: Summer. During seed production, once the plant bolts, it’s best to take a break from harvesting stalks until seeds are finished, dried, and seed stalks are either removed or have dried out on the plant. New growth after this time will be good harvesting stalks.
• Harvest season/regularity: Though stalks can be harvested any time, spring and autumn stalks are usually the best tasting and healthiest.
• Fruiting age: Harvestable at any age, but for the health of the plant, 1 year old and later is best.
• Age of maturity (full size and peak fruiting, from the time grown from seed): 2-3 years for optimal stalk production. A good rule of thumb is the season after the plant seeds for the first time. This might be after one year, or it might be later, but this ensures that the plant is well established and is prepared to return every year.
• Average mature yield: Depends on care and conditions, but a single healthy rhubarb plant can yield 2-3 lbs (1-1.5 kg) of stalks per year.
• Pollination for Seed: One rhubarb plant is sufficient to get good, viable seed.
• Size at maturity: Up to 2-4 feet in height and spread. When going to seed, it can get taller. Mature green plants not in seed average about 3 feet in height.
• Sun needs: Full sun to part shade
• Preferred habitat: Well-drained, fertile soil with plenty of organic matter
• Growth rate (vigor): Moderate to fast, once established
• Natural reproductive rate (and methods): Division of crowns is the typical method of propagation
• Propagation method: Division of rhizomes/crowns in early spring or fall
• Average life span: Can be perennial for many years with proper care
• Good companion plants: Strawberries, garlic, onions (avoid planting near brassicas)
• Plant family: Buckwheat (Polygonaceae)
• Taproot: Yes, deep taproots
• Predators: Crown rot can be an issue; slugs and snails may attack young shoots
• Other common problems/solutions: Avoid waterlogged soil to prevent root rot. Keep the area weed-free and apply mulch to maintain moisture.

Notes:

Ecological functions/uses: Rhubarb can be a dynamic accumulator due to its deep roots, bringing up nutrients from deeper in the soil.

Food uses: Rhubarb is used in pies, jams, and desserts, often combined with strawberries or other sweet fruits to balance its tart flavor.

Food Flavor/Taste: Tart, sour Cautions: Only the stalks are edible. The leaves contain oxalic acid and are toxic if ingested.

Utility, Craft and Textile Use: the peelings of rhubarb stalks can be used to weave baskets and/or twine.

Propagating Canada Red Rhubarb

Rheum rhabarbarum, commonly known as rhubarb, is a perennial plant prized for its edible stalks used in cooking and baking. ‘Canada Red’ is a cultivar of rhubarb known for its striking red stalks and robust growth. Propagating Rhubarb ‘Canada Red’ can be done through several methods:

1. Division: This is the most common method of propagation for rhubarb. It involves dividing the plant’s crowns into sections, each containing a portion of the roots and a bud or “eye.” Here’s how to do it:
   • Wait until the plant is dormant, usually in late autumn or early spring.
   • Dig up the mature rhubarb plant carefully, trying not to damage the roots.
   • Use a sharp knife to divide the crown into sections, ensuring that each section has at least one healthy bud and a portion of the root system.
   • Replant the divisions in prepared soil, spacing them at least 3 feet apart to allow for their vigorous growth.
2. Root Cuttings: Rhubarb can also be propagated from root cuttings, though this method is less commonly used than division. Here’s how to propagate rhubarb from root cuttings:
   • Select healthy, mature roots from the parent plant.
   • Cut the roots into sections, each about 2-4 inches long.
   • Plant the root cuttings horizontally in prepared soil, covering them with about 2 inches of soil.
   • Keep the soil consistently moist until new growth emerges.
3. Seed Propagation: While possible, growing ‘Canada Red’ rhubarb from seed is less common because it does not retain the traits of the parent plant. Rhubarb plants grown from seed can vary significantly in terms of color, taste, and vigor. However, if you still want to try growing from seed:
   • Collect seeds from mature rhubarb plants.
   • Sow the seeds in pots or trays filled with seed starting mix in early spring.
   • Keep the soil consistently moist and place the containers in a warm, bright location.
   • Transplant the seedlings outdoors once they have developed several true leaves and the weather has warmed up.

Regardless of the propagation method you choose, rhubarb ‘Canada Red’ requires similar growing conditions:

• Soil: Well-draining, fertile soil with a pH between 6.0 and 7.0.
• Sunlight: Full sun to partial shade. At least 6 hours of direct sunlight per day is ideal.
• Watering: Regular watering, especially during dry spells. Avoid waterlogging the soil.
• Fertilization: Apply a balanced fertilizer in spring as new growth appears.
• Mulching: Mulch around the plants to conserve moisture, suppress weeds, and provide insulation during extreme temperatures.

Recipes

Sugar Free Rhubarb Pie with No Artificial Sweeteners

Ingredients

For the Crust

• 1 ½ cups whole wheat flour (or a mix of whole wheat and almond flour for a nuttier flavor)
• ½ cup cold butter, cubed
• ¼ cup ice water
• A pinch of salt

For the Filling

• 4 cups rhubarb, trimmed and cut into 1-inch pieces
• 1 ½ cups dates, pitted and chopped
• 1 large apple, peeled and grated (choose a naturally sweet variety like Fuji or Honeycrisp)
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 2 tablespoons whole wheat flour (for thickening)
• Zest of 1 orange (optional for added freshness)

Instructions

Prepare the Crust

1. In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, stirring until the dough comes together. You might not need all the water, so add it slowly until the dough is just right.
3. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Make the Filling

1. In a large mixing bowl, combine the rhubarb, dates, grated apple, cinnamon, ginger, flour, and orange zest if using. Mix well to ensure the rhubarb is evenly coated.

Assemble and Bake

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface into a circle large enough to fit your pie dish. Transfer the dough to the dish, gently pressing it into the bottom and sides.
3. Pour the rhubarb filling into the crust, spreading it evenly.
4. Roll out any remaining dough and create a lattice top for the pie, or simply cover the pie with a second rolled-out dough circle. If using a full top crust, remember to cut slits to allow steam to escape.
5. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Let the pie cool before serving to allow the filling to set.

Rhubarb Lentil Curry

Ingredients:

• 1 cup red lentils, rinsed
• 3 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup rhubarb, sliced into 1/2-inch pieces
• 1 large tomato, diced
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 cup spinach leaves, roughly chopped
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, to serve

Instructions:

1. Prep Lentils: In a large pot, bring the lentils and water to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender. Drain any excess water and set aside.
2. Cook Rhubarb Mixture: While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the rhubarb, tomato, turmeric, cumin seeds, coriander, cayenne pepper, salt, and pepper. Cook for another 5-7 minutes, or until the rhubarb is tender but still holds its shape.
3. Combine: Add the cooked lentils to the skillet with the rhubarb mixture. Stir well to combine. If the mixture is too thick, add a little water to reach your desired consistency.
4. Final Touches: Stir in the spinach leaves and cook until just wilted. Adjust the seasoning as needed.
5. Serve: Garnish with chopped cilantro. Serve hot over cooked rice or with naan bread on the side.

Rhubarb Apple Chutney

Ingredients:

• 3 cups fresh rhubarb, chopped into 1/2-inch pieces
• 2 large apples, peeled, cored, and diced
• 1 medium red onion, finely chopped
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1/4 cup raisins or dried cranberries
• 1 tablespoon fresh ginger, grated
• 1 teaspoon mustard seeds
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon chili flakes (optional, for a spicy kick)

Instructions:

1. Combine Ingredients: In a large, heavy-bottomed saucepan, combine the rhubarb, apples, red onion, brown sugar, apple cider vinegar, raisins (or dried cranberries), ginger, mustard seeds, salt, cinnamon, nutmeg, and chili flakes (if using).
2. Cook: Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 to 40 minutes, or until the mixture thickens and the fruits are tender. Stir occasionally to prevent sticking.
3. Adjust: Taste and adjust the seasoning if necessary. If you prefer a smoother chutney, you can lightly mash the fruit with a potato masher.
4. Bottle: Spoon the hot chutney into sterilized jars, leaving a small space at the top. Seal the jars while hot if you’re planning to store them, or let the chutney cool before transferring to a container for immediate use.
5. Store: Allow the chutney to mature for at least a week in a cool, dark place before opening. Once opened, keep refrigerated and use within a month.

Rhubarb and Ginger Upside-Down Cake

Ingredients:

For the Rhubarb Topping:

• 3 cups fresh rhubarb, cut into 1/2-inch pieces
• 3/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon fresh ginger, finely grated

For the Cake:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Cook Rhubarb Topping: In a skillet over medium heat, melt 2 tablespoons of butter. Add the rhubarb, 3/4 cup sugar, vanilla extract, and fresh ginger. Cook, stirring occasionally, until the rhubarb is tender and the sugar has dissolved into a syrupy glaze, about 5-7 minutes. Remove from heat and arrange the rhubarb mixture evenly at the bottom of the prepared cake pan.
3. Make the Cake Batter: In a large bowl, cream together 1/2 cup butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, milk, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
4. Assemble: Pour the cake batter over the rhubarb layer in the pan, spreading evenly.
5. Bake: Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Serve: Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate. Remove the parchment paper to reveal the rhubarb topping. Serve warm or at room temperature.

Rhubarb Pancake Syrup

Ingredients:

• 4 cups chopped rhubarb (about 1-inch pieces)
• 1 cup sugar
• 1 cup water
• Zest of 1 orange (optional for added flavor)
• 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)

Instructions:

1. Combine Ingredients: In a medium saucepan, combine the rhubarb, sugar, water, orange zest (if using), and the vanilla bean pod and seeds (or vanilla extract). Stir well to mix everything together.
2. Cook: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes, or until the rhubarb is soft and the liquid has taken on a deep pink color.
3. Strain: Remove the saucepan from the heat. Place a fine mesh sieve over a large bowl and pour the mixture through to strain out the rhubarb solids. For a clearer syrup, avoid pressing or squeezing the solids; just let the liquid drain through naturally. If you don’t mind a thicker syrup or want to retain more of the rhubarb flavor, you can lightly press the solids.
4. Cool and Store: Allow the syrup to cool to room temperature. If you used a vanilla bean, you can remove it at this stage. Transfer the syrup to a clean bottle or jar and store it in the refrigerator.
5. Serve: Drizzle the rhubarb syrup over freshly made pancakes, waffles, or add it to your favorite yogurt or ice cream for a delightful twist. The syrup can also be used to sweeten drinks like lemonades or cocktails.

Whipped Rhubarb Fruit Smoothie

Ingredients for Rhubarb Puree:

• 2 cups rhubarb, chopped into small pieces
• 1/2 cup water
• 1/4 cup sugar (adjust based on your preference and the sweetness of the other fruits)
• 1 teaspoon vanilla extract

Additional Smoothie Ingredients:

• 1 banana, sliced and frozen
• 1/2 cup strawberries, fresh or frozen
• 1/2 cup orange juice (or any other fruit juice of your choice)
• 1/2 cup Greek yogurt (for creaminess and protein)
• A few ice cubes (optional, depending on how thick and cold you like your smoothie)
• Honey or maple syrup to taste (optional, for additional sweetness)

Instructions:

1. Make Rhubarb Puree:
   • In a small saucepan, combine the rhubarb, water, sugar, and vanilla extract. Bring to a simmer over medium heat, then reduce the heat to low.
   • Cook, stirring occasionally, for about 10-15 minutes, or until the rhubarb is completely soft and breaks down.
   • Remove from heat and allow to cool. Once cooled, blend the mixture until smooth. This puree can be made in advance and stored in the refrigerator.
2. Prepare the Smoothie:
   • In a blender, combine the rhubarb puree, banana, strawberries, orange juice, Greek yogurt, and ice cubes.
   • Blend on high until smooth. Taste the smoothie and adjust the sweetness if necessary by adding honey or maple syrup.
3. Serve:
   • Pour the smoothie into glasses and serve immediately. You can garnish with a small slice of rhubarb or a strawberry on the rim of the glass for a decorative touch.