Life without rhubarb and custard, with or without a pie crust or crumble is unthinkable.
By combining indoor and outdoor forcing with normal harvesting, you should be able to eat your own rhubarb from late January until August.
Rhubard can be grown successfully from seed but (3-4 year old) roots are the more common option as you then only have to wait one year before light cropping.
Keep up your own supply of roots (for forcing or replanting) by dividing three-year old plants in late autumn or early spring, making sure that each piece has an undamaged bud.
|pH||6.0 - 6.8|