Rhubarb rhubarb Rhubarb is a long-lived, cold-hardy perennial grown for its tart leaf stalks (petioles). Leaves are toxic due to oxalic acid and should never be eaten. Plants form large clumps and can remain productive for 8–15 years if given deep, fertile soil, ample moisture, and regular feeding. Bolting (flowering) is common in heat or stress; remove flower stalks promptly. Best flavor and texture come from spring harvests; refrain from late-season picking so crowns can recharge. Red stalk color depends on variety and light; greenness does not mean poor quality. Growing conditions LightFull sun to light partial shade. Best stalk yield in 6–8 hours of sun. Soil typeDeep, fertile, well-drained loam rich in organic matter. Avoid waterlogged or heavy clay without amendment. Water requirementConsistently moist but not soggy. 25–40 mm per week in the growing season, more during hot, dry spells. Nutrient requirementHigh to very high. Heavy feeder of potassium and nitrogen early in spring; prefers generous compost or well-rotted manure. Back to plant list
