And here I sat and wrote about how I was going to talk about rhubarbs and instead got completely swallowed by my life away from the screen. I am sorry, you guys! However, I am back, and I am ready to write as promised. About these sweet and sour wonderful leaves that grow so beautifully at this time of year. Red stems, green leaves and swollen buds.
Rhubarbs are extremely easy to keep as long as they have enough room. Once you have planted them in your garden, they are very thankful for whatever living condition they have – just make sure they have access to nutrients, and that’s pretty much it.
We usually do not cut the flowers off the rhubarbs so that they will remain low and make more leaves and thick stems (which are after all what you eat from them). We feel that once the flowers come, we have eaten so much that there is no need for further chopping. After they have flowered, they come back year after year. Just make sure to put compost around them once they start growing in the spring. This will add the much needed nutrients to the plants.
Some people cover them with hay so that they will sprout earlier and thereby give them rhubarb to eat in early spring. But I like to wait patiently for them to grow naturally. After all, they are usually ready at the same time as the strawberries are ripe, and is there anything better than a rhubarb/strawberry jam for breakfast? I think not!