Why has my Rhubarb Flowered?

It feels like it’s happened a lot on our plots this spring, maybe more so than usual, but quite a few rhubarb plants have sprouted flower stalks. Poor rhubarb, it’s only doing what comes naturally and that is to ensure it’s own propagation, but seeing a flower head sprout in your rhubarb patch is not something an allotment gardener wants to see.

Flower stalk emerging from the centre of a crown

There are several possible reasons for this. Firstly it is more like to occur in more mature rhubarb plants where the crowns are at least three years old.
Some traditional, old-fashioned varieties are more prone to bolting  but if there’s one plant you are likely to inherit on an allotment, it’s a rhubarb and unless you plant a crown yourself, or grow one from seed, you are rarely likely to know the variety of the plant you have inherited.

As it is a spring vegetable (yes rhubarb is classed as a vegetable even though it’s most commonly eaten as a dessert), rhubarb does prefer cooler weather. This last winter has been cooler than some recent ones, particularly with the amount of snow we have had, but combine that with the warmer temperatures we’ve had this month, and it might just confuse a plant enough to think ‘Hey! I need to produce some seed!’

The main reason why allotment gardeners want to avoid their plants producing flower stalks is that in doing so all the plant’s energy is diverted towards producing that flower stalk and away from producing leaf stems. And when the only reason you are growing a plant is to harvest its leaf stems, that’s not what you want to happen. It will also weaken the crown as a result.

So what can you do if you find your rhubarb has bolted? The first thing is to cut out the flower stalk straightaway and do so as close to the base of the plant as possible. Use a knife as the stalk is thicker and harder to remove by twisting and pulling as you would do when harvesting the leaf stalks.
Ideally you want to remove those flower stalks as soon as you spot a seed pod forming. Again use a sharp knife to cut it.

Flower stalk and seed pod
Seed pod emerging

If your crown is a few years old, dividing it when it’s dormant over the winter will ‘reset’ the maturity clock and should ensure it doesn’t bolt again for a few years. In fact dividing your crown every five or six years is good practice anyway.

And if you’re too late and you have a lovely long flower stem? Cut the stalk out as before. Apparently rhubarb flowers last a long time and make an unusual flower arrangement!

Rhubarb and Vanilla Crumble

This is a recipe I’ve been tweaking ever since I pulled my first rhubarb stalks a few weeks ago. I’ve previously made rhubarb and vanilla jam, which was wonderfully mellow to taste and I was hoping to recreate the flavour in a crumble.

Rhubarb & vanilla crumble

If you have a go, let me know if the sweetness needs amending. Mine was a bit tart still, although the flavours were much more mellow the following day.
Joanna Kent

Ingredients

1lb Rhubarb
4oz Caster sugar
1 Vanilla pod

For the crumble
4oz Plain flour
2oz Butter or margarine
3oz Caster sugar

Method

  1. Preheat oven to 190 deg C (375deg F / gas mark 5)
  2. Wash rhubarb stalks and cut into 1″ pieces. Place rhubarb chunks into an ovenproof dish and cover with the caster sugar.
  3. Cut vanilla pod in half and scrap out the seeds and place in the dish together with the halved vanilla pod.
  4. Stir the contents to ensure all the rhubarb pieces are covered in sugar.
  5. Cover dish with foil. Place in the oven and roast rhubarb for approx. 20 – 30 mins until rhubarb is soft. Remove vanilla pod from dish.
  6. Sieve flour into a bowl and rub in butter or margarine until mixture resembles breadcrumbs. Stir in caster sugar.
  7. Pour crumble mix over the roasted fruit.
  8. Cook in oven for approx. 30 mins until crumble top is golden.
  9. Enjoy with custard, cream or ice cream.

 

What’s in Season – Rhubarb

No allotment is complete without rhubarb; indeed almost every plot seems to have a crown sprouting in a corner! One of the exciting things about rhubarb is seeing it starting to regrow in early spring.

Rhubarb starting to reappear

Rhubarb is a relatively easy crop to grow as it needs little attention other than a good covering of manure over the winter to feed the crown whilst it is dormant.

Rhubarb

Like any perennial crop, newly planted crowns should not be harvested in the first year and sparingly in the second. Thereafter stalks can be harvested by twisting and pulling at the base, taking care not to damage the crown.

Freshly harvested rhubarb

Stalks can be harvested until June in most cases, so long as the plant isn’t over harvested.