Rhubarb: Planting, Care & a Classic Strawberry-Rhubarb Pie Recipe

When to Plant

Plant rhubarb in late winter or early spring as a bare-root crown, or anytime if you’re using a container-grown plant.

Where to Plant

Choose a sunny spot with rich, well-drained soil (a little afternoon shade is fine).If your soil is heavy or depleted, amend it by digging a trench about 2 feet wide and at least 18 inches deep. Mix in generous amounts of Merrill’s Poultry Compost for improved texture and fertility.

Set bare-root divisions so the top ¼ of the crown sits slightly above the soil surface. Firm the soil around the roots and water thoroughly.

How to Harvest

Allow new rhubarb plants to grow undisturbed for the entire first year. In the second spring, you can harvest a few stalks for about the first three weeks, but never remove all the leaves at once. By the third spring, you can harvest regularly from early spring until hot weather arrives.

To pick stalks, grasp each one at the base and gently pull it away from the crown. Avoid cutting stalks, which can injure the plant and promote crown rot.

Feeding and Care

• Water generously once growth appears in spring; consistent moisture is especially important during hot, dry periods

.• Apply Ferti-lome Vegetable Food each spring for vigorous growth.

• As winter temperatures dip below 20°F, mulch around the crown with straw for added protection.

• Remove flower stalks whenever they appear to keep plants productive.

Uses

Rhubarb’s tender stalks are excellent for cooking, especially in preserves, sauces, and pies. The plant itself, with its bold foliage, also makes an attractive addition to ornamental beds.

Rhubarb Pie

Strawberry–Rhubarb Pie Recipe

Ingredients:

• Pastry for a 9-inch, 2-crust pie

• 1¼ cups granulated sugar

• 3 Tbsp quick-cooking tapioca

• ¼ tsp salt

• ½ tsp ground nutmeg

• Dash of cinnamon

• 3 cups fresh rhubarb, cut into ½-inch pieces

• 1 cup fresh strawberries, sliced

• 1 tsp grated orange rind (optional)

• 1 Tbsp butter

Instructions:

1. In a large bowl, combine the sugar, tapioca, salt, nutmeg, and cinnamon.

2. Add the rhubarb, strawberries, and optional orange rind; stir until well coated. Let the mixture rest for 15 minutes.

3. Line a 9-inch pie plate with the bottom crust and spoon in the filling.

4. Dot the filling with butter.

5. Add the top crust and crimp the edges to seal.

6. Bake at 400°F for 35–40 minutes, or until the crust is golden brown.

Serve warm with whipped cream or vanilla ice cream.