Your comments and tips

12 Dec 16, Margaret (Australia - temperate climate)

We have a very old healthy rhubarb plant in a pot. Very prolific but for the last year it has only thin stalks. The stalks used to be much thicker. Can I do anything to make the stalks thicker? Still delicious thoug.

Reply or Post a new comment

13 Dec 16, John (Australia - temperate climate)

Rhubarb likes plenty of manure/compost as well as water. Dig out some of the soil with a trowel and add blood & bone, pelletised manure, etc. this should help to give it a push along. Plants growing in pots are entirely dependant on what we provide for them so adding some extra nutrients will help. Make this one of your winter jobs when the plants are more or less dormant and you can divide the plants, if needed, at the same time. Rhubarb is a very productive plant and if you sweeten it to taste with stevia (a natural non calorie sweetener) after it is cooked you get all the flavour minus the calories. Trust this helps.

Reply or Post a new comment

09 Dec 16, Kay (Australia - temperate climate)

Our rhubarb plants are now quite large but the stems are still green. Are they to picked when red?

Reply or Post a new comment

10 Dec 16, John (Australia - temperate climate)

Most, if not all, rhubarb plants available in nurseries, etc. are grown from seed. Seedlings can be very variable fro all green through partially red to all red. If the plant is growing well the stems should taste the same, but will be less appealing. Try adding Cochineal (a natural red food colouring) when it is cooking. Use small amounts until you get an appealing colour. If you use Stevia, which is a natural sweetening substance, in lieu of sugar you will get all of the flavour minus the calories. Stevia is readily available in the sugar/sweetener section of most supermarkets. To ensure red rhubarb you would need to get a root division off someone who has red stemmed plants. Trust this helps.

Reply or Post a new comment

26 Nov 16, Carol (Australia - sub-tropical climate)

Hello, I actually live in Sunraysia, I have just bought 2 potted Rhubarb plants and am about to plant them in a planter box. Because we have high temperatures here in the 40's in summer, where would the best area to grow them. ? Your help would be appreciated . Thank you

Reply or Post a new comment

27 Nov 16, Mary (Australia - temperate climate)

Hi Carol, I live in a temperate area but we also experience some really hot days too. My rhubarb was happier on those days if I put a shade cloth on a frame over them on those scorcher days. I use tomato stakes of varying lengths to produce a makeshift frame and use plastic cable ties to attach the shade cloth. Cable ties are a gardeners best friend!

Reply or Post a new comment

27 Nov 16, John (Australia - temperate climate)

Check out the other comments on rhubarb for more tips.

Reply or Post a new comment

27 Nov 16, John (Australia - temperate climate)

Hello Carol. A site facing East or one that can be shaded a bit would be best. The morning sun is not usually as intense as later in the day. Roots being 'cooked' by the sun is always a chaallenge for plants growing in containers so it is important to try and keep the roots cool. If the pots are plastic you could wrap them in hessian and keep that damp on a hot. Keep your plants well watered as this will also help. Heat stressed plants may wilt, with watering they will be able to recover normally but you don't want 'stringy' stalks. This all sounds a bit negative but consider it a 'challenge' and you will be successful. Trust this helps.

Reply or Post a new comment

21 Nov 16, Norma Meikle (Australia - temperate climate)

I recently planted a rhubarb root which I purchased from a well known nursery. It has done extremely well, with enormous leaves and green stalks. The leaves however are lying down on the ground - should they be standing up (or can I help them stand up) and also, when do the stalks turn red. Thank you.

Reply or Post a new comment

21 Nov 16, John (Australia - temperate climate)

Rhubarb like plenty of water but if the leaves are enourmous this may not be the problem. Most rhubarb sold at nurseries, etc. is grown from seed and can be very variable in stalk colour from all green to deep red. If you want red stalks you could sow yourself and discard the green ones when they have grown or, alternatively get a division off a friend that is a good colour. I don't think the stalk colour affects the taste but it certainly looks unappealing when cooked. You could add Cochineal (a natural red food colour made from Cochineal beetles) to boost the colour. if you cook the rhubarb without sugar and add Stevia powder until it taste right for you you will have beautiful rhubarb to eat minus the calories/kilojoules.

Reply or Post a new comment