EXTRACT: RHUBARB GROWING TIPS
Rhubarb is generally grown from crowns of established plants but it can be grown from seed, although it takes two to three seasons to produce from seed.
Garden stores will have rhubarb available over winter, the best time to plant, or if a friend has a good plant, you can dig up their plant and split the crown with a sharp spade.
In warmer regions, rhubarb continues to grow through the winter, but in cold regions it becomes dormant underground until the ground warms up in spring. When this happens the crown can be mulched with straw or hay to protect it from heavy frost and snow. Victoria is a common winter-dormant variety.
Rhubarb grows best in fertile, well-drained soil in a sunny spot, and although it hates wet feet, it will stand cold winters. However, sandy soil needs plenty of organic matter such as compost or rotted manure added prior to planting. A slightly acidic soil is fine.
PLANTING
Rhubarb can be divided for planting by cutting into two at the crown. The new plants can be spaced about 1m apart. In the first season after dividing, allow the plant to establish and wait until year two for harvesting.
Cut off any flower heads growing from the rhubarb plant. These could be a sign of stress, so give the plant a good soaking and apply a general fertiliser or blood and bone. Maintain a good watering regime during dry spells and place a layer of compost or straw around the plant to help retain moisture.
PESTS AND DISEASES
Pests and diseases are few but slugs and snails can be a problem, eating the leaves when the plant is coming away in spring.
HARVESTING
Harvest the stalks of rhubarb once growth starts in spring. This varies throughout the country and if rhubarb has been covered with straw over the winter, an earlier picking may be possible. Pull stalks from close to the ground - they should break free of the plant quite easily.
Compost or discard the leaves. Remember, they are poisonous, so do not feed them to animals or chickens.
Rhubarb can be used in pies, crumbles and muffins, or simply cut into 2cm pieces, add a little water and sugar and boil until soft. Serve with cream, custard or icecream. A variety of pickles, jams and chutneys can be made from rhubarb and it also freezes well - just cut up the raw stalks and package as required.
RECIPE
CARAMEL RHUBARB PUDDING
Raewyn Black, Fairfax Branch
For crust:
1 tsp baking powder,
1/2 cup rolled oats,
3/4 cup flour,
3/4 cup sugar,
100g melted butter
Preheat oven to 180C. Mix crust ingredients together. Mix 3/4 cup brown sugar and 1 tbsp cornflour to make a topping. Place 3 large cups of diced rhubarb in an ovenproof dish. Sprinkle crust mix over evenly and spoon topping over that. Carefully pour 1/4 cup boiling water over top.
DO NOT STIR. Bake for 30 minutes until crusty and caramelised. Serve hot with custard, cream or icecream.
A Good Harvest: Recipes from the Gardens of Rural Women New Zealand
Random House, $34.99