Your comments and tips

03 Mar 14, Deb Hallam (Australia - temperate climate)

I cook Rhubarb with a banana sometimes counteracts the tartness and lessens the need to add sugar. .

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23 Jan 14, robin (Australia - temperate climate)

try cooking rhubarb with golden syrup and a bit of vanilla essence and of course some sugar but no where near as much if cooked without golden syrup. it takes the bite out.

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12 Jan 14, Deb (Australia - temperate climate)

I planted 2 rhubarb crowns, 1 died and the other has grown well but the stalks are still green while the leaves are now dying. Can you pick and eat the green stalks before the whole thing dies.

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19 Jan 14, Cynthia (Australia - sub-tropical climate)

The variety of yr rhubarb will dictate that. Some produce stems that remain green in colour ie do not turn red. Check your variety for its characteristics.

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25 Dec 13, john r.wilson (Australia - temperate climate)

i have 4 plants they were planted [crowns]in september one has withered up one is starting to wither one is reasonable and the other is going from strength to strength they were all planted at the same time about 1 meter apart in the same bed our soil is quite sandy with plenty of organic fertilizer and is well mulched it is watered only with rain water from tanks.what am i doing wrong.

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11 Dec 13, Judith (Australia - sub-tropical climate)

I bought 2 rhubarb plants they were doing very well for a couple of months. Then 1 wilted and died A couple of weeks ago, now the other one is starting to do the same thing. Should I give it some chook pellets? I would hate this one to die. I love rhubarb. It is in a raised garden.

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10 Dec 13, Gabrielle (New Zealand - sub-tropical climate)

I have a rhubarb plant that has grown lots of very large stalks with huge leaves. The stalks are red at the base but quite green for most of their length. How do I know when they are ready to harvest?

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24 Mar 14, Colleen (New Zealand - temperate climate)

Rhubarb is ready to use whenever you feel it is big enough, it does not ripen as other crops.

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12 Dec 16, Ken Thackeray (New Zealand - sub-tropical climate)

Rhubarb seems to come in several varieties, almost all green stemmed to deep red. I have grown both types and as long as the stems are of a decent size they taste much the same when cooked. Delicious ! Just don't eat it too often, as rhubarb is very high in Oxalic Acid and can be toxic in large doses.

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27 Jun 20, Grant Hackett (New Zealand - sub-tropical climate)

You can safely eat as much rhubarb stalks as you like, just don't eat the leaves, that is the part of the plant that is toxic but they are safe to compost

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