The best cooking rhubarb, bar none. Noticeably sweeter and milder the all others. Stalks are slender and very tender, so it's quick and easy to fix for the pot. Plants are prolific; stalks green with red blush. Dust off your pie tins for this one.
Sow rhubarb seeds in average soil in spring as early as ground can be worked. Space roots about 3'-4' apart and cover with 3"-4" of fine soil. Firm lightly and keep evenly moist. Avoid planting near annual vegetables.
How to Grow
Seedlings emerge in 7-14 days. Thin to stand about 3' apart when seedlings are 1-2" tall. Provide rhubarb plants with adequate water during dry periods. If they develop seed stalks, cut those off at the base; seed production will weaken the plants.
Begin harvesting rhubarb plants the second year for two weeks. The third year, harvest for 6 weeks. After the third year, harvest until the stalks become thinner. Always leave at least one third of the leafstalks on each plant so it does not get weak. Remove the leaves from the picked stalks and discard them. Do not harvest from frozen plants. Leafstalks can be eaten raw or cooked. In the fourth year divide plants by 1/3- 1/2.