Ruby Rhubarb
My rhubarb (Rheum rhabarbarum) have begun to come out and that means I’m dreaming of delicious recipes to use with it. There’s a delightful farm a little further out east, on the north fork of Long Island that makes the most amazing rhubarb scones. Tangy, citrusy, and sour, it’s best paired with a berry like strawberry which it readily takes the flavor of. I added it to my front landscape too, since I think the large leaves with the ruby red stalks are beautiful against the upright backdrop of my pink lemonade blueberries.
I have them growing in full sun and full shade, flanking my fruit trees closely, providing cover the the soil so it doesn’t dry out. It’s hardy in zones 3 – 8, and requires cold temperatures and freezes in order to thrive. It also needs well drained soil as the taproot can rot if it sits in soggy soil for too long. If you’re in a hotter zone, like 7 – 8, they benefit from afternoon shade so the hot summer sun can’t scorch it. They like slightly acid to neutral soil, but can tolerate down to a pH of 5.0, which is why it can do well near blueberries that need very acidic soil.
One thing to be aware of is that the leaves of the rhubarb is toxic, and should never be ingested. Only the stalks are edible. Supposedly, rhubarb that has gone through a freeze should not be eaten, as the toxins can travel to the stalks.
Personally, I really like this for a pretty, edible landscape as my ducks leave it alone, and what deer did munch on it seems to have learned its lesson.