Because rhubarb was used at the turn of the century to mainly make pies, tarts, and tortes, some older people know it as the pie plant. When mixed with other fruits, and a great deal of sugar, rhubarb is more palatable, since it is naturally immensely sour. One of only two perennial vegetables—the other being asparagus—rhubarb is one of the easiest plants to grow, as long as you live in a cooler climate. Here are some guidelines for raising rhubarb:
Do not harvest rhubarb the first year, as the plant still needs to establish a good root system. The following spring, clip a few leaf stalks when they grow the thickness of a finger. The third spring, harvest as much rhubarb as you'd like.
Warning! Rhubarb leaves are poisonous. Never eat the leaves of a rhubarb plant.
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