Three years ago I bought some rhubarb tubers for my garden.
We had some extra old tractor tires that I decided to use for the rhubarb bed. I didn’t put them directly in the ground because we have such a problem with wire grass. Wire grass regenerates itself by spread roots underground and it’s really hard to get completely out of any garden bed and flower bed. I laid black cloth under the tire and then filled it with garden soil and manure from my chickens and rabbits and mixed it up really good.
I expected it to grow but not as much as it did. The tire bed is 12 inches deep and 44 inches around. Three years later the bed is too crowded and my rhubarb it way too thick. I dug out two of the four plants in the bed and and divided the tubers into six pieces each and started a new bed near our quince tree in the corner of the garden.
The tubers are 12 inches apart in up and down the bed and across the bed. I fenced it off to keep the chickens from digging it up since we haven’t fenced off the garden yet.
The tubers in the tire bed have twice the room to grow and now maybe they won’t bloom as quickly.
The rhubarb stalks were getting about 8 inches long and then blooming, not good!! I always pull off the blooms to send the energy to the stalks.
I froze a lot of rhubarb last year. My favorite recipe is to clean and cut the stalks into one inch cubes (about four cups) and pour just enough water over the cubes in a saucepan and slow cook until the rhubarb cooks up. I take it off the heat and add two cups of sugar and box of our favorite jello. We especially like strawberry or raspberry jello but I’ve also used cherry or blackberry, yum!! Let it cool completely in the pan and serve. This usually makes enough for four pints of fruited rhubarb and I pour it in plastic tubs and freeze three of them. It freezes well and it’s fantastic to eat like applesauce or on toast like jams/jellies. DELIGHTFUL!