Rhubarb is a hardy old soul. Its earliest recorded use was in China around 2700 BC. Then, rhubarb travelled to Europe in the 1600s and eventually made its way to the Americas. Rhubarb first appeared in the United States due to the efforts of an intrepid Maine gardener that brought over seeds or root stock from Europe in the 1790s. He shared his find with Massachusetts growers, and by the 1820s rhubarb was common in produce markets. Rhubarb is now a springtime favorite and often paired with strawberries for pies, cobblers and more.
The northern United States, Midwest and Canada are great growing regions for rhubarb due to their cooler climates. Crimson (also known as Crimson Cherry, Crimson Red, or Crimson Wine) is the most common variety in Oregon. It has bright red stalks and is red throughout under typical weather conditions of the Pacific Northwest.
Rhubarb is a long-lived perennial that is very winter hardy as well as fairly resilient during a drought, but it grows best in moisture filled cool climates. Winter temperatures of 40°F or lower are required for dormancy and to have spring growth. If spring and summer temperatures stay moderate, stalks and leaves will continue growing.
In Oregon and Washington there are typically two harvests, from late April to May and from late June into July. Rhubarb in Oregon is all harvested by hand and ready to consume immediately. The freshly cut stalks are firm, glossy and vibrant red in color.
