How to Grow Rhubarb in the UK

How to Grow Rhubarb in the UK: Complete Growing Guide

Rhubarb is a classic British perennial vegetable (technically a vegetable, though used as a fruit) that thrives in the UK climate. Easy to grow and incredibly productive, a single rhubarb crown can provide harvests for 10-20 years with minimal care. This comprehensive guide will show you how to grow rhubarb successfully from planting to harvest.

When to Plant Rhubarb

Rhubarb is usually grown from crowns (root divisions):

• Dormant crowns: Plant November-March (best time)
• Pot-grown plants: Can be planted any time, but autumn-spring is ideal
• Division: Divide established clumps in November-February
• From seed: Possible but slow and variable; sow in spring

Soil Preparation

Rhubarb is a long-term crop that needs rich, well-prepared soil:

• Soil type: Deep, rich, moisture-retentive but well-drained soil
• Dig deeply: Work soil to at least 30cm (12 inches) depth
• Add organic matter: Dig in plenty of well-rotted manure or compost
• pH level: Slightly acidic to neutral (pH 6.0-7.0)
• Good drainage: Rhubarb won't tolerate waterlogged soil
• Permanent position: Choose carefully - plants will be there for many years

How to Plant Rhubarb

Planting Crowns:

1. Dig large holes: Make holes 30cm (12 inches) deep and wide
2. Add compost: Mix well-rotted manure or compost into planting hole
3. Plant crowns: Place crown so buds are just below soil surface (2.5cm/1 inch deep)
4. Spacing: Space crowns 90cm-1m (3 feet) apart
5. Backfill: Fill hole with soil and firm gently
6. Water well: Water thoroughly after planting
7. Mulch: Apply mulch around (not over) crowns

Ongoing Care

• Watering: Water during dry spells, especially when young
• Feeding: Apply well-rotted manure or compost as mulch each autumn or spring
• Mulching: Mulch annually to retain moisture and suppress weeds
• Remove flower stalks: Cut off any flower stalks as soon as they appear to direct energy to leaf production
• Weeding: Keep weed-free, especially when young
• Winter care: Remove dead foliage in autumn; plants are fully hardy
• Division: Divide congested clumps every 5-6 years in winter

Forcing Rhubarb

• Timing: Force in January-February for harvest in March-April
• Method: Cover crowns with forcing pots, buckets, or bins to exclude light
• Insulation: Surround with straw or leaves for extra warmth
• Results: Produces long, tender, pink stems 6-8 weeks earlier than normal
• Rest after forcing: Don't force the same crown two years running; let it recover
• Don't harvest: Don't harvest forced crowns later in the season - let them recover

Common Problems

Crown rot: Fungal disease causing crown to rot. Ensure good drainage; remove and destroy affected plants.

Honey fungus: Fungal disease causing plant death. No cure; remove affected plants and don't replant rhubarb in same spot.

Slugs and snails: Can damage young shoots. Protect with barriers or organic pellets.

Bolting (flowering): Remove flower stalks immediately to maintain stem production.

Harvesting Rhubarb

• Year 1: Don't harvest - let plant establish
• Year 2: Light harvest for 4-6 weeks (April-May)
• Year 3+: Full harvest for 8-10 weeks (April-July)
• Pull, don't cut: Grasp stem at base and pull with a twisting motion
• Size: Harvest when stems are 30-45cm (12-18 inches) long
• Leave some stems: Always leave at least 4-5 stems on the plant
• Stop harvesting: Stop by end of July to allow plant to build up reserves
• Remove leaves: Cut off and compost leaves immediately (they're toxic)

Storage

• Fresh: Store stems in the refrigerator for up to 2 weeks
• Freezing: Chop into chunks and freeze raw for up to 12 months
• Cooking: Stew and freeze for up to 12 months
• Preserving: Make into jam, chutney, or pickle

Recommended Varieties

Early Varieties (good for forcing):

• Timperley Early: Very early, slender pink stems, excellent for forcing
• Champagne: Early, bright red stems, sweet flavour

Maincrop Varieties:

• Victoria: Classic variety, reliable, heavy yields, good all-rounder
• Glaskin's Perpetual: Can be harvested in first year from seed, long season
• Raspberry Red: Deep red stems throughout, excellent colour retention when cooked

Late Varieties:

• Fulton's Strawberry Surprise: Late season, bright red, sweet flavour
• Stockbridge Arrow: Late, very long thick stems, heavy cropper