1. Soil Preparation: 
Rhubarb is suitable to a wide range of soils provided they are not wetlands,  Chose an open site which is free from shade.  Dig up the plot in the fall and apply a generous quantity of compost to it.  Rake in a good fertiliser prior to planting.

2. Sowing and Planting:
For the best results, sow your seeds in small pots indoors during the winter.  Transplant the seedlings into your open plot, or a large pot, during the spring.  Space the plants 36 inches apart or incorporate them into your landscape.  Tamp the soil around the seedling so that it is firm.

3. Looking After the Crop:
Keep your rhubarb well watered and feed the plants regularly during the summer.  Place a mulch or compost over the crowns of the plant during the winter.

4. Harvesting:
Allow new plants to establish themselves for 12 - 18 months before harvesting.  To harvest, begin pulling the stalks in April by holding the stalk close to the ground and pulling upwards with a twist of the wrist.

If you would like an earlier harvest, you can force one or two plants in January by covering the crown with an upturned bucket which is then covered in straw.  These forced stalks will be ready in 6 weeks time and will be thin and pale in colour.  Besides an earlier harvest, the other benefit to forcing is that these stalks will require less sugar and preparation in the kitchen.  If you force a plant, do not force it again for 2 years.  NEVER strip your plants - always leave at least four stalks on the plant and do not harvest after July.  Rhubarb will be productive for 5 - 10 years.

5. Storage: 
The best way to store rhubarb is by freezing.  To freeze, place a layer of rhubarb stalks in an open freezer tray and freeze them for 1 hour.  Then pack them into freezer bags and re-freeze.  Rhubarb can be kept in the freezer for 1 year.

REMEMBER! - RHUBARB LEAVES ARE POISONOUS!
 

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