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How to Grow Organic Rhubarb

Donna Duncan in the rhubarb patch at High Altitude Rhubarb

I recently visited High Altitude Rhubarb in the Black Forest near Colorado Springs to check out the farm’s annual organic rhubarb harvest. Owners Dennis and Donna Duncan were on hand to offer rhubarb picking and planting tips, and they were handing out free samples of warm rhubarb crisp. Yum!

The farm offers pick-your-own rhubarb during rhubarb harvest season as well as rhubarb plants, roots and seeds plus some other products like  Colorado honey and rhubarb cookbooks. The Duncans’ web site is chock full of information about rhubarb, and has some unique rhubarb recipes, too, from Rhubarb Margaritas to Rhubarb Coffee Cake.

The farm grows a variety of plants — mostly heirloom varieties — both Red and green Victoria rhubarb. After Donna showed me how to harvest the rhubarb by pulling firmly up on the stalk, I took a basket and went picking.

I also brought home a rhubarb root that is now planted in our back yard. With a little luck we’ll be able to pick rhubarb here at the Urban Homestead in about three years, after the plant has matured. The Duncans guarantee their rhubarb roots, so if ours doesn’t ‘take’ Donna said they’ll replace it.

How to Grow Organic Rhubarb

It’s not difficult to grow rhubarb organically if you follow a few simple steps:

Choose a suitable location: Rhubarb requires full sun or partial shade, and well-drained soil. Choose a location that receives at least six hours of sun per day and has good air circulation.

Prepare the soil: Rhubarb prefers soil that is rich in organic matter. Add compost, aged manure, or other organic matter to the soil to improve fertility and texture. Mix the organic matter into the soil to a depth of at least 8 inches.

Plant rhubarb crowns: Rhubarb is typically grown from crowns, which are small plants with roots attached. Plant the crowns in early spring or fall, about 3 feet apart in rows. Dig a hole that is slightly larger than the crown, and plant it so that the top of the crown is about 1 inch below the surface of the soil. Water the plant well after planting.

Water and fertilize: Rhubarb needs regular watering, especially during dry periods. Water deeply once or twice a week, rather than giving shallow, frequent waterings. Fertilize the plant with a balanced organic fertilizer in early spring and midsummer.

Mulch: Mulch the area around the rhubarb with organic materials such as straw or leaves to help retain moisture and suppress weeds.

Harvest: Rhubarb can be harvested in its second year of growth. Do not harvest any stalks in the first year. To harvest, pull the stalks gently and twist them at the base. Do not cut the stalks, as this can damage the crown. Harvest only about half of the stalks at any given time to avoid stressing the plant.

If you end up with a big rhubarb harvest or want to preserve its tangy flavor for future cooking, check out our tips for freezing rhubarb.

People seem to either really love rhubarb’s tart taste or hate it. How about you? Are you a rhubarb lover, and if so, how do you like to enjoy it? Drop a comment below!

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A rhubarb plant with red stalks.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

7 thoughts on “How to Grow Organic Rhubarb”

  1. Ah! We love the rhubarb farm, but I didn’t get to go this year. As soon as we get our garden figured out, I’m going to get some roots from them also.

    Reply
  2. I love rhubarb. I have a large patch growing in my garden. It’s so nice having my own rhubarb since I am the only rhubarb lover in my house. My girls and hubbs don’t like it. More for me that way. I love rhubarb pie, cooked like a vegetable until mushy then add a sweetener and eat like apple sauce or jammed with strawberries. All versions are yummo. I haven’t attempted to eat them raw but have been told that it is delish to eat like celery. I’ll let you know what I think about that the next harvest, which will be shortly.

    Reply
  3. I make Rhubarb Pineapple cherry or strawberry freezer jams and can’t seem to keep it long. I got allot of bottles given to me so I can put allot more up this year. I don’t put the pineapple in till the last 5 minutes so the flavour is boiled out of it.

    I am currently writing a book and one of my characters will own a rhubarb plantation. I was doing a search to find out where there are farms to make the book a tad realistic. Just had to email to let you know some day I would like to visit your farm. Best of luck in the future. I actually met a great friend that I used to get my rhubarb from but his harvests are dwindling.

    Reply
  4. I love to eat rhubarb with Greek yoghurt. The creaminess of the yoghurt softens the sharpness of the rhubarb – a wonderful combination!

    Reply

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