Organic Ribbed Rhubarb

Rheum rhaponticum is a perennial and very hardy vegetable plant, reaching 1 to 1.5m (3 to 5ft) high and wide. It is cultivated for its stalks, which are used to make compotes, jams, or marmalades. Its leaves are toxic. Plant in spring in cool regions and in autumn in mild climates.

Originally from Asia, garden rhubarb belongs to the Polygonaceae family. Used as a medicinal plant since ancient times, it has only been consumed as food since the 18th century. Marco Polo introduced it to Europe.

Rhubarb is a vigorous plant, producing green stalks tinged with red. Its flowering is not systematic and occurs in June, in the form of panicles of white flowers. It is rather ornamental but weakens the plant and tends to tire it out. Therefore, it is wise to remove the flower stalks before they develop.

In the garden, it thrives best in moist, fertile soil and cool climates. Plant it in rich soil, in full sun or partial shade, making sure to leave enough space for its development (at least 1m (3ft)).

The peak season for rhubarb production is in May-June, but it usually produces some stalks in September-October. The stalks are consumed cooked in jam, compote, and marmalade, or as a pie filling. Its tart flavour pairs well with strawberries: try this delicious combination in a crumble! Rhubarb compote can also be used to accompany savoury dishes, especially white meats.

Rhubarb has appetising, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron).

Beware! Its leaves are terribly rich in oxalic acids and are therefore toxic.

Harvest: you can harvest the stalks from the 2nd year. They are mainly harvested in May-June, then a second harvest comes in September-October.

Storage: rhubarb stalks can be kept for a few days in the vegetable drawer of the refrigerator. They last for a few months in the freezer, cut into pieces.

Gardener's tip: rhubarb leaves are toxic but can be used to prepare a repellent liquid against aphids.