This May Day, I want to talk rhubarb!
Rhubarb and me: little joys and big battles in the garden
For me, rhubarb is a bit of a gamble every spring. And yet, I love this plant. Its large leaves spread out like umbrellas, its tangy stalks perfect for homemade compote… But let’s face it: it’s not the most tranquil crop in the garden.
This year, I tried a new adventure with a little Victoria rhubarb plant, a seedling of the year that I bought at the market in Merville (Lorient). It’s cute and dashing and grows fast. But given its size, I didn’t take any risks: I immediately repotted it and put it under cover, because here, slugs prowl… and they’re merciless. Not to mention field mice and voles, who obviously also find rhubarb to their liking once the plant has been installed in the garden.
At the same time, my “old” rhubarb, which has been well established for several years, gave me a nice surprise this season: it bloomed for the first time! A beautiful flowering spike that quickly attracted a lot of curious wildlife. I was lucky enough to observe several golden beetles, those magnificent green beetles with a metallic sheen. I often see their larvae in compost bins, but to see them frolicking on the rhubarb makes me feel that my garden is alive and welcoming.
As I often say to those around me, ketoins are not harmful– quite the contrary. They help to break down organic matter and play a real role in the creation of compost. So don’t panic if you come across one: let them do their job in peace.
Growing rhubarb: between patience and small adjustments
Over time, I’ve learned that rhubarb requires a little patience… and a lot of observation. It doesn ‘t like to be pushed around: once it’s established, it’s best to leave it alone. It’s a perennial plant, which can stay in place for ten years or more if it likes it. But for that, it needs a good start.
For my part, I’ve understood two essential things: rich soil and humidity without excess. I plant it in a cool corner of the garden. I regularly feed it ripe compost – my homemade black gold, enriched by the cetoines. She seems to like it.
One thing I hadn’t anticipated at the start was that you have to give it time to settle in. Especially as every year, predators, voles and slugs nibble away at the top and bottom of the plant. So you have to keep a close eye on the plant to make sure it doesn’t get completely devoured. I’ve already lost several plants through carelessness!
For the first four years, I hardly harvested anything. And that’s normal. The plant puts its energy into developing its roots. Now that it’s well established, it gives me beautiful stems, which I harvest in moderation, always cutting them off at the base (never more than a third at a time, so as not to exhaust it) and always keeping an eye on vole activity.
I don’t know if it’s the same at home, but here, slugs love young shoots. So in spring, I keep a close eye on them. I try to avoid granules, but it’s not easy. As for this year’s young plant, I’ve decided to keep it in a pot for the time being, just to give it time to grow a little stronger.
As for maintenance, rhubarb isn’t very complicated. Apart from regular watering in dry periods and a good mulch at the base (I use straw), it does just fine. In winter, I leave the leaves to decompose on the spot.
Multiplying rhubarb
When a rhubarb plant is happy somewhere, it eventually becomes enormous. Not here, but I’ve seen it in my parents’ garden, where voles are less active. Impressive! And it’s also the perfect opportunity to divide it up and share it with other corners of the garden… or gardening friends.
The best time to divide the plant is inautumn or early spring, when the plant is still at rest. You’ll need to clear the plant with a spading fork, then cut it off cleanly with a large, clean knife. Each piece should have at least one well-formed bud (called an eye) and a few roots.
A few varieties to discover
I chose Victoria this year, a classic known for its long, fleshy stems, appetizing pinkish-red color and not too acidic. It’s quite productive and well suited to a family garden.
But there are plenty of other interesting varieties:
- Frambozen Rood: with its deep red stems, very attractive in the kitchen.
- Canada Red: known for its soft, almost sweet taste.
- Glaskin’s Perpetual: an old variety that gives well into the season, but can be more acidic.
I’d like to test several plants, just to compare colors and tastes. But here, it’s really too complicated with voles. It really requires too much attention.
And on the plate? A simple pleasure
When the stalks are nice and crisp, sometimes as early as the end of April, it’s impossible to resist. I cut them, peel them (not always, if they’re young), and bang: in compote, with strawberries to sweeten. It’s my favorite recipe! A custard or a scoop of vanilla ice cream and you’re in for a treat!
Rhubarb isn’t just a fruit-vegetable to be harvested. It’s a generous presence in the garden!
It’s as simple as that. No miracle recipe, no “you should do it this way or that”, just a little bit of my experience as an amateur gardener. If you grow rhubarb too, I’d love to hear your stories!
Want to know more about my garden? Read this article about low-maintenance perennials that need little watering.
