How to Grow Rhubarb in New Zealand
Updated June 2026
A tough, generous perennial that crops for years. Plant a crown once, feed it well, and it pays you back every spring with tart red stalks for crumbles, jams and chutneys.
What it looks like as it grows
Rhubarb is one of the easiest perennials you can grow, and one of the most forgiving. Give it rich, free-draining soil, full sun, and steady feeding, and a single crown will keep cropping for a decade or more. It loves a cold winter, which makes it a natural fit for most of New Zealand.
The two things to get right are patience and safety. Do not harvest in the first year while the crown builds strength, and never eat the leaves. With those two rules in hand, the rest is mostly feeding, watering and pulling stalks.
Is it ready to harvest? Care selector
Tell the tool how old your plant is and it will tell you how much to pull, and how.
Position and soil
Rhubarb wants full sun, though in districts with hot dry summers a little afternoon shade keeps it happier. The soil should be rich and moisture-retentive but free-draining, since a crown that sits in waterlogged ground over winter will rot. Dig in plenty of compost or aged manure before planting, because this is a hungry plant that will sit in the same spot for years.
Planting crowns and divisions
Plant crowns or divisions in winter while the plant is dormant. Set each one so the bud, the pink growing point, sits just at or slightly below soil level. Planting too deep encourages rot, while planting too high exposes the bud to drying out. Firm the soil gently, water in, and space plants about 90cm apart to give each clump room to bulk up.
Watering and feeding
Rhubarb is a hungry, thirsty plant. Keep it well watered through the growing season, especially in dry spells, as moisture stress makes the stalks thin and stringy. Feed generously: spread compost or aged manure around the crown in late winter, mulch well to hold moisture and suppress weeds, and the plant will reward you with thick, juicy stalks.
Harvesting: pull, do not cut
Take nothing in the first year. From the second year you can take a light pick, and from year three you can harvest freely. To harvest, hold a stalk low down, then twist and pull it away from the base. Pulling removes the whole stalk cleanly and leaves no stub to rot back into the crown, which is why it beats cutting. Always leave several stalks on the plant so it can keep feeding itself.
Dividing established clumps
Over time a clump gets crowded and the stalks get thinner. Every four to six years, in winter dormancy, lift the whole crown and split it with a spade into pieces that each carry at least one strong bud. Replant the divisions in freshly enriched soil and you effectively reset the plant, plus you get free new crowns to spread around or share.
Forcing early stalks
For the earliest, most tender stalks, you can force a crown. In late winter, cover the dormant crown with an upturned bucket or large pot to exclude all light. Reaching for the light, the plant pushes up pale, slender, exceptionally tender stalks a few weeks ahead of the open crop. Only force a strong, established plant, and give a forced crown a rest the following season so it can recover.
Pests and problems
Rhubarb is largely trouble-free. Watch for slugs and snails chewing emerging shoots in spring, and crown rot in soil that stays too wet. If a flower spike appears in summer, cut it out at the base so the plant puts its energy into stalks rather than seed. See the NZ pest and disease guide for organic controls.
Best rhubarb varieties for New Zealand
| Variety | Stalk colour | Why grow it |
|---|---|---|
| Victoria | Green to pink | Vigorous, productive and reliable. The classic all-rounder, easy from crown or seed. |
| Glaskins Perpetual | Green to red | Lower in oxalic acid with a longer cropping season, so you can pick a little earlier and for longer. |
| Sydney Crimson / Crimson | Deep red | Strong, deep red stalks with excellent colour for jams and crumbles. |
| Ever Red / Ruby | Red | Reliable, well-coloured red types that hold colour through cooking. |
| Moulin Rouge | Deep red | Sweet, richly coloured red stalks, grown from crowns or divisions. |
Rhubarb across New Zealand
Plant crowns in winter while dormant, then harvest through spring and into early summer. Rhubarb loves the cool South Island and the cooler parts of the North Island because it needs winter cold to crop strongly. In warm, humid northern districts it is shorter-lived and the stalks tend to be thinner, so give it the coolest, richest spot you can and divide it more often.
Grow rhubarb with Planting Season
Log your crown, get a reminder not to over-pick in the early years, and track your harvest. The app works offline and is tuned to your New Zealand region.
Open the appRhubarb FAQ
Are rhubarb leaves poisonous?
Yes. The leaf blades are toxic and must never be eaten because they contain high levels of oxalic acid and related compounds. Eat only the stalks, cut off and discard the leaves, and you can safely compost them.
When should I plant rhubarb in New Zealand?
Plant crowns or divisions in winter while the plant is dormant. Set the bud just at or slightly below soil level in rich, free-draining soil in full sun.
Can I harvest rhubarb in the first year?
No. Leave a newly planted crown alone in year one so it can build a strong root system. Take only a light pick in year two, then harvest freely from year three.
Should I cut or pull the stalks?
Pull, do not cut. Hold the stalk low down, twist and pull it away from the base. This removes the whole stalk cleanly and leaves no stub to rot into the crown.
How often should I divide rhubarb?
Divide an established clump every four to six years during winter dormancy. Lift the crown, split it into pieces that each have at least one strong bud, and replant.
What is forcing rhubarb?
Forcing means covering the dormant crown with a bucket or large pot in late winter to exclude light. The plant produces early, tender, pale stalks reaching for the light, a few weeks ahead of the open crop.
Will rhubarb grow in warm parts of New Zealand?
Rhubarb does best with winter cold, so it thrives in the South Island and cooler North Island. In warm, humid Northland it is shorter-lived and the stalks tend to be thinner, so grow it in the coolest spot you have.