Best grown in fertile, sandy-humusy, slightly acidic, medium moisture, well-drained soils in full sun to part shade. Best grown from root divisions (sections of root with one or more buds or eyes). Plant root sets 3-4' apart in early spring. Do not harvest stalks until the second year. Divide the root crowns every 3-4 years. Needs regular, consistently even moisture. Promptly remove all flower/seed stalks as soon as they appear. Rhubarb generally does best in cooler climates, and tends to decline in summers where average temperatures exceed 75 degrees F. In the deep South, it may be best grown as an annual.
Rhubarb is a clump-forming perennial vegetable grown for its edible leaf stalks which are often used in pies or sauces. Stalks of this red cultivar are dark red, with a tart flavor that is somewhat less acidic than other cultivars. LEAVES ARE HIGHLY TOXIC AND MUST BE REMOVED AND DISCARDED BEFORE THE STALKS ARE USED IN COOKING. Large, heart-shaped, dark green leaves are attractive. Tiny, whitish flowers appear in dense terminal panicles.
Crown rot may occur, particularly in wet, poorly drained soils. Raised bed plantings should be considered in heavy clay soils. Also susceptible to stalk borers, beetles and rhubarb curculio. Leaf spots may occur on the foliage, but usually do not affect the quality of the crop.
Grow on the periphery of the vegetable garden where roots can remain undisturbed. Rhubarb also can be planted in a corner of the perennial border for its ornamental foliage value (large dark green leaves and contrasting deep red stalks) with no intent to harvest a crop.
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