Tart in flavour, rhubarb is at its best either stewed or baked. Wash carefully and remove all the leaf, then stew with sugar or bake. Young shoots can be eaten raw, dipped into sugar.
Keeps for a week in a plastic bag in the bottom of the fridge.
We have tried a number of varieties but our favourite is Timperley Early. Sutton Seedless is a good later variety which needs less feeding to produce good quality stalks.
Stalks are pulled from late March to June or even later is the roots are strong.
Apart from slugs, which can be a problem in the first year of growing, rhubarb has no serious pests and its vigorous growth also helps it compete against perennial weeds. We grow green manure between the rows of rhubarb in July or August, which we incorporate into the soil in February to feed the plants as they need plenty of nitrogen. Loads of manure in late winter also helps!
Try our rhubarb and strawberry crumble recipe.
Country of origin
Grown in the United Kingdom.