Plant Details

Rheum rhabarbarum, Rheum x hybridum

Garden Rhubarb

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Explore the size, hardiness, soil, light, edible uses and harvest period of Rheum rhabarbarum, Rheum x hybridum.

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Common names

3 names · 3 languages
EnglishYour language
  • Garden Rhubarb
Other languages (2)
Dutch
  • Rabarber
French
  • Rhubarbe
Sources & name notes

Names recorded in our plant catalogue, grouped by language. Usage can vary by region.

General information

Scientific name: Rheum rhabarbarum, Rheum x hybridum
Botanical family: Polygonaceae

Kew's family placement for the genus Rheum (WCVP v16).

Sources [1]
Also known as: Garden Rhubarb

Plant characteristics

Layer: Herbaceous, Vegetable
Catalogue size class: Small
Height: 1.50 m
Spread: 1.50 m
Growth rate: Moderate
Foliage: None

Growing conditions

USDA hardiness: 3-8
Soil moisture:
Moist
Soil:
Sand (light) Loam (medium) Clay (heavy)
pH:
Acidic Neutral Alkaline
Light:
Partial shade, Full sun

Uses

Edible parts:
Stem, Flowers
Edibility rating:
(4)
Medicinal rating:
(3)
Functions:
Insecticide

Description

The stalks of rhubarb can be eaten both raw and cooked. Rhubarb has a tart flavor and is often used as a substitute for fruit in the spring. It is usually stewed with sugar and then used in pies, jams, and so on. The stewed juice of rhubarb resembles fruit juice. It is important not to consume too much of the stalks due to their oxalic acid content. Unripe flowers can be cooked and then eaten like cauliflower.

Harvest

Harvest starts: 01/04
Harvest ends: 15/06

Sources and references

References for the information marked with source numbers on this page.

Sources checked
  1. Royal Botanic Gardens, Kew World Checklist of Vascular Plants, version 16, extracted 4 June 2026
    Supports: Botanical family
    Relevant sections
    • Botanical family: WCVP v16, wcvp_names.csv row 152966; name ID 2425630; Rheum L.. Family column.

    Source checked on .

    Source data licence: CC BY 3.0.