Rhubarb, the Pie Plant: Growing Practices and Nutritional Information

By Roby Jose Ciju

This is a small booklet that explains general GROWING PRACTICES for rhubarb plant and is meant for growers of this plant. Rhubarb is popularly known as ‘the pie-plant’ because of its significance as a major ingredient in preparing pies. Botanical name of Rhubarb is Rheum rhabarbarum. Rhubarb is a cool season crop which is grown as an herbaceous, perennial vegetable. Rhubarb belongs to the family Polygonaceae. The economically significant portion of the plant is its fleshy leafstalks and the plant is normally grown for these fleshy leaf stalks (petioles) only. Color of petioles may be red, white or green depending upon the cultivar.

• Language: English
• Publisher: AGRIHORTICO
• Release date: Mar 22, 2021
• ISBN: 9791220283755

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https://www.agrihortico.com

Rhubarb: An Introduction

Rhubarb is an herbaceous perennial edible plant grown for its fleshy, edible stalks or leaf petioles which are cooked as a vegetable. Rhubarb is popularly known as ‘the pie-plant’ because of its significance as a major ingredient in preparing pies. Rhubarb is believed to be originated in cooler parts of Asian continent. The plant is normally grown as a cool season crop. Botanical name of Rhubarb is Rheum rhabarbarum. A detailed taxonomic classification of rhubarb is as given below:

Cultivars of Rhubarb: Two major species of rhubarb grown for edible purposes are Rheum rhabarbarum (syn. R. undulatum) and R. rhaponticum. Rheum rhabarbarum are with red leaf stalks while R. rhaponticum are with green leaf stalks. There is a modern hybrid cultivar also available which is R. hybridum.

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Figure 1: Rhubarb Leafstalks: Edible Part of the Plant

Rhubarb cultivars are grouped