Description
Rhubarb: Fulton’s Strawberry Surprise
rheum rhabarbarum
We dispatch out rhubarb crowns during March and April. They are sent out as small, 1 year old shooting plants. This means that they will establish very quickly when planted out in the spring. If the ground is not ready the crowns can be potted up. Rhubarb is a perennial crop and will need a permanent site. The stems grow very quickly from late winter making rhubarb a valuable early crop. The leaves particularly, and the stems, to a lesser degree, contain oxalic acid, like spinach and beetroot. So be careful if you have a sensitivity.
How to grow:
Rhubarb needs an open, sunny site with moist soil. Rhubarb does not like to be waterlogged during winter so the soil must also be free-draining. Avoid frost pockets as the stems are susceptible to frost. Plants need a distance of between 75 and 90 cm apart, with 30cm between rows. Plant the crowns just below the soil surface and cover with 2.5 cm of rich soil or compost. Rhubarb can also be planted in large pots, they need to be at least 50 cm wide and deep. Once planted water regularly during dry spells. Plants will die back in the autumn, remove any dead leaves and give them a mulch with home made compost. Allow the plants to establish in the first year and then pull stems as required in subsequent years. Harvest from Early Spring until late Summer.
Pests and diseases:
Rhubarb is easy to grow. Crown rot can be a problem but it can be avoided if the soil has reasonable drainage. Effected areas can be cut away leaving healthy tissue. Fungal diseases such as rust and leaf spot can spoil the look of leaves and stems but is not usually much of a problem.
How to cook:
Pull the stems and cut off the leaf end. Discard the leaves and trim the base. Give the stems a quick wash and cut into chunks of around 4 cm. Rhubarb is very tart and will require some sweetening. Stew the fruit with some sugar and serve with custard or make it into pies and crumbles. You can pre-cook rhubarb in the oven. Put in a dish with a splash of water and cover with a lid or kitchen foil and bake in a medium oven for about 15 minutes until soft or poach with sugar and a water, simmer gently for 8 minutes until soft or longer to make a compote. Rhubarb pairs very well with ginger. Try this rhubarb and ginger cordial. You will need 300g sugar, zest and juice 1 orange and 1 lemon, (use organic unwaxed), 450g rhubarb chopped and a few slices of peeled fresh root ginger, depending on how hot you would like it. In a saucepan bring the sugar and 300 ml water to the boil. Add the rest of the ingredients and cook until the rhubarb very soft. Sieve the hot mixture into a heat proof jug and pour into sterilised bottles. Keeps in the fridge for up to 1 month. To us mix use approximately 25ml of cordial to 100ml water, still or sparkling.