Cultivation Guide for Rhubarb: A Step-by-Step Approach
Rhubarb, a beloved springtime favourite, can be enjoyed even earlier with the technique of forcing. By following a few simple steps, you can harvest tender, crimson-coloured stalks as early as March.
Forcing rhubarb plants involves covering the crowns in early winter to stop light from reaching the emerging stems, thus stimulating the plant to grow long, tender stems quickly. This technique uses the energy stored in established rhubarb roots, which are kept in complete darkness after cold exposure to encourage rapid, sweet, and delicate growth.
To force rhubarb indoors, you'll need to use mature rhubarb crowns. Typically, plants spend two years growing outdoors before forcing. Before bringing the crowns indoors, expose them to frost outdoors to improve the quality of the forced crop. In late autumn or winter, transfer the crowns to a warm indoor environment where they will be kept in total darkness to prevent chlorophyll development and encourage long stalks.
Maintaining darkness is crucial; any exposure to strong light will stop the elongation of the stems. Keep the forced rhubarb in a warm place to encourage rapid growth, turning stored carbohydrates into glucose, which improves flavor. Traditionally, stalks are harvested under dim or candlelight to avoid light exposure that halts growth.
The result is tender, crimson-colored stalks about 2 feet long with a smoother texture than outdoor-grown rhubarb. After the early indoor harvest cycle, the roots are exhausted and used for compost, so forcing is recommended on separate crowns from those grown for outdoor crops.
Rhubarb is easy to grow and produces masses of edible stalks every year. Plant rhubarb in fertile, free-draining soil with added organic matter, such as well-rotted horse manure. Allow plenty of space around the plant for it to spread out.
Rhubarb can be used in a variety of ways, including stewed with sugar, in crumbles, as a topping for porridge, cordials, and other drinks. Water during dry periods and mulch annually, in autumn. Rhubarb stems should be harvested when they're green or red, don't harvest in the first year, and take only a few stalks in the second.
For strong and healthy growth, don't harvest rhubarb in the first year, and take only a few stalks in the second. If you have established plants, three or more years old, rhubarb is ready to harvest from spring onwards, as soon as the stalks are long enough.
Rhubarb is considered one of the earliest fruits of the year. To divide rhubarb, dig the existing crown up, split it into sections with each section containing 1-3 buds, ensure each section has a good set of roots attached, and discard any tough, woody material from the center. Splitting, or dividing rhubarb crowns, gives new life to the plant and enables you to increase your stock of young, healthy rhubarb plants.
Forced rhubarb is usually ready from late winter to early spring, and the stems will be shorter but sweeter. There's no need to use a knife when harvesting rhubarb, simply pull and twist the stems off the plant, as this stimulates fresh new growth. Forced rhubarb plants will not usually produce much of a crop later on, but can be divided and replanted in summer.
Remember, only the rhubarb stalks are edible, never eat rhubarb leaves as they are extremely poisonous. Happy forcing, and enjoy your early harvest of delicious rhubarb!
The technique of forcing rhubarb can be used to grow delicate and sweet home-grown rhubarb indoors during winter, before the start of the garden season. By keeping the plants in total darkness, maintaining warmth, and carefully harvesting the long, crimson-colored stalks, one can savor an early taste of the rhubarb lifestyle.
