Rhubarbe 'German Wine' 'German Wine'

‘German Wine’ Rhubarb (Rheum × hybridum) establishes a generous presence in the vegetable garden with its large leaves and red- and green-tinged petioles. Reserve a permanent spot for it that is accessible for harvesting without having to walk between neighboring crops. This rhubarb allows you to prepare desserts from petioles harvested from a well-established plant. A border of the vegetable garden is better than a small space squeezed between annual vegetables: you can let the clump develop and work the surrounding rows without disturbing its roots. Its leaves remain on the plant during growth to nourish it.

Install rhubarb in full sun in fertile, deep, well-drained soil that can retain consistent moisture. Prepare the site by removing perennial weeds and incorporating mature compost. Place the crown near the surface, with its buds at soil level, without burying them under a thick layer of soil. Water after planting and monitor for drying during establishment. Keep the area around the base clear to limit competition. Mulch helps retain moisture, but leave the center of the clump free to avoid persistent dampness against the buds.

Allow the plant to establish without harvesting during its first season. The following year, take only a few petioles from a vigorous clump, then gradually increase harvesting in subsequent seasons without stripping the plant. Remove flower stalks if they appear and continue necessary watering during dry periods. Only the petioles are used in cooking: cut and discard the leaves, which are not edible. After the foliage dies back in autumn, clear debris around the base without damaging the buds. In spring, apply compost around the clump to support regrowth while gradually improving soil structure.