Rhubarb has long been a favorite in prairie gardens—its toughness, ease of growth, and perennial nature make it perfect for Calgary’s variable climate. Its versatility in pies, cakes, preserves, and desserts makes it a must-have for every kitchen garden.
Growing Rhubarb in Calgary’s Climate
Care Tips:
- Plant rhubarb in full sun or light shade—Calgary’s sunny days are ideal, but some afternoon shade helps in hotter summers.
- Use rich, well-draining sandy loam soil; amend with compost if your soil is heavy or rocky.
- Propagate mainly by division—seeds rarely produce true-to-type plants and are less reliable.
- For our cold winters, plant rhubarb 5-7 cm (2-3 inches) below soil level.
- Space plants about 90–120 cm (3-4 feet) apart for good air circulation.
- Water thoroughly after planting; keep soil evenly moist but not soggy.
- Use composted manure as fertilizer—avoid fresh manure which can burn roots.
- In late fall, apply 7.5–10 cm (3–4 inches) of manure compost around each plant to nourish over winter.
- Do not fertilize too early in fall; let the plant go dormant to withstand Calgary’s cold winter.
- Mulch with well-composted material, straw, or hay to protect roots from extreme cold and wind.
- Remove dead leaves and stalks in fall to prevent pests and disease.
Growing Conditions & Challenges:
- Rhubarb stops growing when temperatures exceed 26.5°C (80°F) or when soil dries out—Calgary’s hot, dry summers can be tough, so consistent watering is key.
- Keep plants well-watered, especially during dry spells.
- Large leaves provide natural mulch and shade to keep soil moist and suppress weeds.
- Mulch with composted manure, straw, or grass clippings for best results.
Harvesting Rhubarb in Calgary
- Only the stalks (petioles)—which can be green, pink, or red—are edible.
- Never eat the leaves—they contain oxalic acid, which is toxic.
- In the first year after planting, don’t harvest any stalks—allow roots to develop.
- In the second year, you can harvest a few stalks; full production usually begins in the third year and can last for many years.
- Harvest only when stalks are thick and firm; avoid picking late in the season when they turn fibrous.
- After harvesting, clean stalks with a damp cloth and store in a cool, dry place or freezer.
Dividing and Maintaining Rhubarb
- After 3-4 years, divide mature plants to keep them vigorous.
- Best time to divide is in early spring or fall, before the ground freezes.
- Use a sharp spade to lift the crown, then split into fist-sized pieces.
- Replant divisions immediately for best growth.
Using Rhubarb in Your Calgary Kitchen
- Make classic rhubarb crisps, jams, or pies.
- Combine with local berries for a uniquely prairie flavor.
- Freeze stalks in airtight containers for year-round enjoyment.
Selecting Varieties for Calgary
- Choose varieties suited for our shorter growing season and cold winters.
- Popular older varieties include: a bright red type from the Prairies, a non-stringy red-stalked variety, and a fast-growing tender type from Quebec.
- Consider planting a mix for different flavors and harvest times.
- Collect and exchange varieties with fellow gardeners—sharing is part of the fun!
Additional Tips for Calgary Gardeners
- Mulch heavily in fall to protect roots from winter freezes.
- Use windbreaks, such as native shrubs or evergreens, to shield plants from harsh prairie winds.
- Water consistently during dry summers—mulching helps retain soil moisture.
- Divide plants every 3-4 years to maintain vigor and productivity.
