In addition to leaving some growth behind, the leaves should be discarded. “Whatever you do, don't eat them!” said Rachel. She added: “Rhubarb leaves are poisonous due to their oxalic acid ...

Rhubarb plants can be grown in pots for those who don't have space in the soil as long as they get plenty of sunshine and ...

Make the most of rhubarb season with sweet-tart spring recipes that range from cakes and crisps to savory dishes and a ...

The result is pale pink, long, tender stems, with small leaves and a sweet, delicate flavour", they explained. Forcing mature (two to three years old), healthy rhubarb crowns is key, and you'll ...

The first time I tasted this Rhubarb Coffee Cake, I was seven years old, sitting at my grandmother's kitchen table. She had ...

We recommend that you grow rhubarb from one-year-old plants, or crowns ... for larger varieties. After the leaves have died down, spread a new layer of compost around the plant to conserve ...

Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...

Fresh rhubarb is typically available from the end of March through early June. Look for stalks that are firm and crisp without any brown or soft spots. If the stalks are sold with leaves attached ...