If you’re like us, you might remember rhubarb picked fresh from the garden and dipped in a bowl of sugar. Or maybe you jump right to the pie or rhubarb crisp (beyond!). We’ve also enjoyed rhubarb jellies and jams. Whatever the reason or recipe, rhubarb is an easy-to-grow perennial with fibrous stalks that make a tart treat.
Just a few pointers: plant in spring, but wait to harvest until the second season; be a diligent weeder (your rhubarb doesn’t like competition–we recommend mulch); remove flower stalks to keep your stalks thicker; and give yours plenty of room in the sun (4ft or more) to thrive.
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