When is Rubarb in season?

Answer 1

FebRhubarbary


.....well I tried

Answer 2

The rhubarb season runs from April to September, although it can be grown forced which accounts for its availability early in the year when other crops are scarce. Early forced rhubarb has a distinctive bright pink colour and delicate flavour, regarded by some as the finest in the world. In order to 'force', the vegetable, the roots of the early, rhubarb are dug up between November and January and replanted in huge sheds. Six weeks later the rhubarb is picked in true Victorian style, by candlelight, to allow as little natural light as possible to reach the plants and harm their tender pink stalks. Outdoor rhubarb is a little darker in colour.

Answer 3

In warm climates, rhubarb will grow all year round, but in colder climates the parts of the plant above the ground disappear completely during winter, and begin to grow again from the root in early spring. It can be forced, that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up.

for all you need to know about rhubarb!! - and some recipes too
http://www.rhubarbinfo.com/
http://en.wikipedia.org/wiki/Rhubarb
http://www.urbanext.uiuc.edu/veggies/rhubarb1.html

Answer 4

Sow March under glass, April out doors. Plant March...Harvest January to march if forced. April to july in natural season.

Answer 5

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 6

Look in the supamarket but as an aside, did you know that rhubarb is just about the finest metal cleaner you can find, and never eat the leaves as they are pure poison............

Answer 7

Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescence
[edit] Cultivation and use
The plant is indigenous to Asia, and many suggest that it was often used by the Mongolians; particularly, the Tatars tribes of the Gobi. Varieties of rhubarb have a long history as medicinal plants in traditional Chinese medicine, but the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people.

Rhubarb is now grown in many areas, primarily for its fleshy petioles, commonly known as rhubarb sticks. In temperate climates rhubarb is one of the first food plants to be ready for harvest, usually in mid to late Spring (April/May in the Northern Hemisphere, October/November in the Southern). The petioles can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar or used as filling for pies (see rhubarb pie), tarts, and crumbles. This common use led to the slang term for rhubarb, "pie plant" (piestengel in German). Cooked with strawberries as a sweetener, rhubarb makes excellent jam. It can also be used to make wine.

In former days, a common and affordable sweet for children in parts of the United Kingdom was a tender stick of rhubarb, dipped in sugar. In the UK the first rhubarb of the year is grown by candlelight in dark sheds dotted around the noted "Rhubarb Triangle" of Wakefield, Leeds and Morley[1].


A Homemade Rhubarb PieIn warm climates, rhubarb will grow all year round, but in colder climates the parts of the plant above the ground disappear completely during winter, and begin to grow again from the root in early spring. It can be forced, that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up.


[edit] Species
The plant is represented by about 60 extant species.[2] Among species found in the wild, those most commonly used in cooking are the Garden Rhubarb (R. rhabarbarum and R. rhaponticum, which, though a true rhubarb, bears the common name False Rhubarb. The many varieties of cultivated rhubarb more usually grown for eating are recognised as Rheum x hybridum in the Royal Horticultural Societies list of recognised plant names. The drug rheum is prepared from the rhizomes and roots of another species, R. officinale or Medicinal Rhubarb. This species is also native to Asia, as is the Turkey Rhubarb (R. palmatum). Another species, the Sikkim Rhubarb (R. nobile), is limited to the Himalayas.

Rhubarb is used as a strong laxative and for its astringent effect on the mucous membranes of the mouth and the nasal cavity.

Rheum species have been recorded as larval food plants for some Lepidoptera species including Brown-tail, Buff Ermine, Cabbage Moth, Large Yellow Underwing, The Nutmeg, Setaceous Hebrew Character and Turnip Moth.


[edit] Toxic effects

Rhubarb
Rhubarb flower.Rhubarb leaves contain poisonous substances. Rhubarb leaf poisoning is most often caused by oxalic acid, a corrosive and nephrotoxic acid that is abundantly present in many plants. The median lethal dose for pure oxalic acid is predicted to be about 375 mg/kg body weight, or about 25 g for a 65 kg (~140 lb) human. While the oxalic acid content of rhubarb leaves can vary, it averages about 0.5%, so a rather unlikely five kilograms of the extremely sour leaves would have to be consumed to reach an LD50 dose. In the petioles, the amount of oxalic acid is much lower, especially when harvested before mid-June (in the northern hemisphere), but it is still enough to cause slightly rough teeth.

The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic abuse of Rhubarb as a slimming agent. Anthraquinones are yellow or orange and may colour the urine

Answer 8

From now if it is forced to about September.

Answer 9

In the autumn

Answer 10

autummn and in the summer