There is nothing better than eating a homegrown rhubarb crumble! Rhubarb is an edible and attractive hardy perennial. It has attractive pinkish red leaf stalks that once cooked are great in pies and puddings. It will grow well in a open site that is free draining and has fertile soil. Organic matter can be added to improve crop yields. It does not always come true from seed which is why division is the best method of propagation. This can be carried out from the autumn to spring. Plant rhubarb crowns 7cm apart and keep free from weeds with a good mulch. In Autumn cut back the leaves and expose them to a period of cold during the winter. Rhubarb can be forced in early Spring but make sure to always leave 4 stems on the plant after mid summer. This allows the plant to recover this uses its energy to produce new stems the next year. Force using a clay forcing pot which will give you extra sweet tender stems to harvest. Once established rhubarb can be harvested from late spring until the end of June. After this it is not advised as the growth of the plant begins to slow down and will reserve its energy for next year’s yield.