In spring, rhubarb often takes the place of berries and fruits. This highly nutritious plant has been known for over five thousand years, first prized in the East for its medicinal properties. It is widely cultivated in Western Europe, where it thrives in large fields. Here, we grow it primarily for its juicy stalks, which are used as a dietary food source. Fresh rhubarb stalks are rich in carotene (provitamin A), ascorbic acid, and vitamins B1, B2, and PP1, as well as essential minerals like phosphorus, magnesium, calcium, and potassium. They also contain pectin, sugars, and organic acids, including malic and citric acids, with a small amount of oxalic acid. In spring, young stalks are higher in citric acid, which later shifts to malic acid, while oxalic acid increases during summer and fall. Thus, the most nutritious rhubarb is available in spring, from mid-April to June.
Rhubarb can be used to make compotes, jellies, jams, and fillings for pastries and cakes. It can also be added to vegetable soups and borscht (as a substitute for sorrel). Young leaves can be used in place of cabbage for making stuffed cabbage rolls. Additionally, juice from rhubarb can be fermented into wine.
Propagate it by dividing root clumps or, more commonly, by sowing seeds in open ground or in a greenhouse.
Plant in spring with a spacing of 28-40 inches between rows and 28-40 inches between plants. Rhubarb can thrive in one spot for 15-20 years, so apply sufficient organic and mineral fertilizers regularly.
Harvest stalks—about one-third of the plant—starting in the second year and from early spring to mid-summer. One hectare can yield 250-300 quintals of edible raw material. Remove flowering stems to prevent weakening the plants.
A top variety of rhubarb is Victoria.
Harvest juicy stalks in winter too. Dig up the roots in the fall and keep them in the garden, covered with peat or soil, until mid-January. Transfer them to a greenhouse and plant them in boxes or pots that can sit on a windowsill. In 25-30 days, enjoy fresh, juicy stalks.
