Rhubarb Timperley Early 3ltr
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A staple of traditional summer cooking, the rhubarb's tart, but sweet taste has been backed into pies, crumbles and cakes for years. Easy to grow and producing tall and beautiful stems surrounded with bumpy glossy leaves that create a colourful and space filing display. The flavour of your rhubarb will vary depending on the age of the stems with younger stems being slightly sweeter. This makes older stems ideal for baking as their sweetness won't overpower the cake or bread you are making. Just remember, the leaves are toxic and shouldn't be eaten. Plant your rhubarb in a sunny location with moist, but well-draining soil as waterlogged roots are more likely to rot. Avoid planting in places that receive late frosts since young stems may be damaged by it. Mix a well rotten manure into the soil before planting to get good, healthy growth. You can plant rhubarb in containers, but you must choose a pot of at least 50cm (20in) deep and wide. Anything smaller will resulted in stunted growth. Keep the ground free of weeds and you may benefit from coving young plants with a cloche or plant pot to help early growth.
How do I harvest rhubarb?
It is best not to harvest any rhubarb stems for the first year. In the following year the plant should be well established and you can pick stalks between April or May. Although the stalks are edible all through the summer it best not to harvest after June to avoid weakening the plant for winter. To harvest, hold the stalk at the base and ease it out of the ground. Avoid snapping the stalk as it may damage the whole plant.
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