Growing Rhubarb in Autumn: A Guide to Planting, Care, and Harvesting

Rhubarb is a perennial vegetable prized for its tart, vibrant stalks, which are often used in pies, jams, and sauces. Known for its striking red and green stems, rhubarb is easy to grow and can produce harvests for several years. Autumn is an ideal time to plant rhubarb crowns, as the cooler weather allows them to establish strong roots before winter. Here’s everything you need to know about planting, caring for, and harvesting rhubarb in autumn.

Why Plant Rhubarb in Autumn?

Autumn planting gives rhubarb crowns time to establish in the cool, moist soil without the stress of summer heat. By spring, autumn-planted rhubarb is well-rooted and ready for vigorous growth. Rhubarb is a hardy plant, thriving in cooler climates, and it returns each spring, producing a steady supply of stalks with minimal maintenance.

Best Varieties of Rhubarb for Autumn Planting

Choosing the right variety is essential for optimal growth and flavor. Here are some popular options:

Victoria: A classic variety with greenish-red stalks and a mild, slightly sweet flavor. Victoria rhubarb is known for its large, tender stalks and high productivity.
Canada Red: This variety produces bright red, tender stalks with a sweet-tart flavor, making it ideal for desserts and preserves. Canada Red is hardy and produces well in cool climates.
Crimson Red: Known for its vibrant red color and juicy texture, Crimson Red has a less tart flavor, making it great for fresh use. It’s productive and reliable in various climates.
Glaskin’s Perpetual: This variety has green stalks with a pink tinge and is slightly sweeter than most rhubarb. It’s known for being less acidic and productive through late summer.
Valentine: With bright red, flavorful stalks, Valentine is an excellent variety for both cooking and fresh eating. It’s easy to grow and well-suited to colder climates.

Steps for Planting Rhubarb in Autumn

Choose a Sunny, Well-Drained Location
Rhubarb requires full sun to produce large, flavorful stalks. Select a location with well-draining soil, as rhubarb doesn’t tolerate standing water. It’s a long-term plant, so ensure there’s enough space to accommodate its mature size.
Prepare the Soil
Rhubarb prefers slightly acidic to neutral soil with a pH of 6.0–6.8. Enrich the soil with compost or well-rotted manure to provide nutrients. Dig a hole large enough to accommodate the crown, about 1–2 feet wide and deep.
Plant the Crown
Place the rhubarb crown in the hole with the buds facing upward. Cover with 1–2 inches of soil, and space multiple crowns about 3–4 feet apart to allow for mature growth. Water well to settle the soil around the crown.
Mulch and Water
Apply a 2–3 inch layer of mulch around the base to retain moisture, regulate soil temperature, and prevent weeds. Water deeply and consistently throughout autumn to support root establishment.

Caring for Rhubarb Through Autumn and Winter

Water Regularly: Water newly planted rhubarb crowns deeply once a week during dry spells in autumn to help roots establish. In winter, natural rainfall is usually enough.
Fertilize Lightly: Rhubarb is a heavy feeder and benefits from organic matter like compost or manure. Add compost in early autumn to enrich the soil, but avoid high-nitrogen fertilizers, which promote leaf growth over roots.
Protect from Frost: Rhubarb is frost-tolerant, but adding mulch provides extra root protection, especially for young plants. In very cold climates, additional straw or mulch around the crowns helps shield them from severe freezes.
Prune Dead Foliage: After the first frost, prune away any dead or damaged foliage to keep the plant tidy and reduce the risk of disease.

Harvesting Rhubarb

Rhubarb is typically ready to harvest in the second year after planting. Harvesting too soon can weaken young plants, so patience is essential for a productive plant. Established rhubarb plants can produce harvests from mid-spring to early summer.

Check for Harvest Readiness
Rhubarb stalks are ready for harvest when they reach about 12–18 inches in length. Use only the stalks, as rhubarb leaves contain oxalic acid, which is toxic if ingested.
Harvesting Method
Gently twist and pull the stalks from the base or cut them with a knife. Avoid taking more than one-third of the plant at a time to keep it healthy. Stalks are best harvested regularly, as they don’t ripen off the plant.
Storage Tips
Fresh rhubarb can be stored in the refrigerator for up to two weeks. For longer storage, rhubarb can be chopped and frozen or used in jams, sauces, and baked goods. To freeze, wash and slice the stalks, then spread them on a baking sheet before transferring them to a freezer bag.