Your comments and tips

13 Feb 17, John (Australia - temperate climate)

Rhubarb leaves contain oxalic acid which is toxic to mammals including humans in large amounts. My poultry have been eating the leaves for years and it hasn't affected them. I have added rhubarb leaves to my garden for a long time and the soil is alive with worms. My philosophy is 'if it once lived and can rot, it's okay. I would tear or cut up the leaves before adding them as it may make a barrier hindering up and down movement of the worms if you just put them in in a layer. Trust this helps.

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27 Jan 17, John Ludbrook (Australia - sub-tropical climate)

My rhubarb is growing well and the stalks are at least two fingers thick but don't seem to going red and the leaves are huge, when is the best time to harvest. John

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04 Feb 17, John (Australia - temperate climate)

Some rhubarb plants do not produce stems that are very red but if they are well fed and watered the stems will still be the same. Put a drop or so of cochineal (a natural red colouring) in the pot as you are cooking it to impprove the colour if you prefer.

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29 Jan 17, Krishna (Australia - sub-tropical climate)

Hi. I just read to put ash around the base to turn them from green to red. I hope this works. I've never tried it myself. Good luck.

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22 Jan 17, Rebecca (Australia - temperate climate)

I have just cooked a massive batch of stewed rhubarb I harvested today from a mostly green variety. It tastes awful, I used lemonade as per my grandmothers recipes and topped up with caster sugar, but it tastes 'green' and bitter, not like the nice usual tangy flavour. Does anyone have any tips? It's quite enedible, thanks.

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11 Dec 17, Val (Australia - tropical climate)

Wash, cut into cubes put in a saucepan and cover with cold water. Just bring to the boiling stage and drain off the excess water. Add sugar to taste PLUSS a mashed banana or some cooked apple. I find that The banana or apple takes the sharpness away. Good luck.

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23 Jan 17, barb (USA - Zone 6b climate)

it is my understanding tvat the green parts of rhubarb are poisinous and should never be consumed i cook the pink parts of stalks and cook with sugar, or cook with strawberries and sugar and it is quite tasty

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23 Jan 17, Cheryl Bromfield (Australia - temperate climate)

Spread some ash around the base of your rhubarb and will turn red.

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19 Jan 17, Miriam (Australia - sub-tropical climate)

I have many green stalks but only a couple have a ting of pink...How long do I leave them for....Some of the stalks are rotting... They do get a lot of heat in summer.. they are in a raised garden bed and get fed and watered well

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23 Jan 17, Alison (Australia - cool/mountain climate)

Hi, I'm no expert but this my experience with Rhubarb. I'm in Canberra and we have cold winters, minus temps, with hot to very hot summers, mid 20s to mid 30s. Rhubarb stalks, depending on the variety, range from greenish/pinkish ting right through to a beautiful crimson. Your plants may just be the variety that never really goes red. My rhubarb stalks are a very light red with green. Harvest time is usually spring to early summer. In really hot summers my plants just wilt and sulk and never really do anything till next spring. In fact some summers the plants die back and I'm sure I've killed them, but up they come in spring. They also like a shed load of organic material in the soil. They are what is known as gross feaders. Your soil may just be too free draining and the water is washing the nutrients away. They also do not like to be water logged. Hope that helps Cheers Alison

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