Rheum rhabarbarum, Rheum x hybridum
Garden Rhubarb
Explore the size, hardiness, soil, light, edible uses and harvest period of Rheum rhabarbarum, Rheum x hybridum.
Common names
3 names · 3 languages- EnglishYour language
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- Garden Rhubarb
Other languages (2)
- Dutch
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- Rabarber
- French
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- Rhubarbe
Sources & name notes
Names recorded in our plant catalogue, grouped by language. Usage can vary by region.
General information
Plant characteristics
Growing conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Uses
Stem, Flowers
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
Sources and references
References for the information marked with source numbers on this page.
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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.