Rheum rhabarbarum Goliath - Rhubarb

The 'Goliath' rhubarb (Rheum rhabarbarum) is a variety appreciated by gardeners for its productivity, vigour, and cold resistance. Its large green stalks are ideal for making pies, compotes, and jams. It is a vigorous perennial plant, very hardy, highly ornamental, easy to grow in fertile, deep garden soil, slightly moist in summer.

Rhubarb (Rheum rhabarbarum) belongs to the Polygonaceae family and is native to temperate regions of Asia, particularly China and Tibet. In the wild, this species is often found in wet meadows and mountainous areas.

The 'Goliath' variety is known for its upright habit and vigorous growth, reaching a height of 1 metre and a similar spread. The leaves are broad, measuring up to 60 centimetres long. Each is carried on a thick, green stalk, which can be up to 70 centimetres long. This plant generally does not flower in cultivation, which is advantageous for focusing energy on the development of the edible stalks. In any case, it is recommended to prune the floral stems as soon as they appear. The leaves, although toxic if ingested, are decorative due to their imposing size. 'Goliath' is particularly resistant to common rhubarb diseases and tolerates cold temperatures well, down to -20°C: it is suitable for cooler climates and mountainous regions. Rhubarb's deciduous vegetation emerges in spring and dries up in autumn.

In the garden, it thrives best in moist, fertile soil and a cool climate. You can plant it in full sun or partial shade, ensuring adequate space for its growth, at least 1 m², or even 1.5 m².

To harvest 'Goliath' green rhubarb, wait until the stalks are about 30 to 40 centimetres long and thick enough, usually between May and July. Never cut all the stalks at once; it is better to leave some to allow the plant to continue growing. To harvest, gently pull the stalks by twisting them at the base to avoid damaging the crown.

In the kitchen, 'Goliath' rhubarb is used to make pies, compotes, jams, and chutneys. Once peeled and cut, the stalks add a tangy touch to desserts and pair well with strawberries, apples, or even ginger in sweet or savoury dishes.

Rhubarb has appetising, astringent, refreshing virtues, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its leaves, which are extremely rich in oxalic acid, are toxic.

Storage: Rhubarb stalks can be kept for a few days in the refrigerator vegetable compartment or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic, but can be used to prepare a manure which is repellent to aphids.