Cultivation

Rhubarb (Rheum Rhabarbarum), is actually a vegetable used in culinary and medicine.
  It has strong roots, meat, about 2 cm thick and the grass and the air is very well developed, bushy. The leaves are large, glossy, whose stems thick and juicy redheads are edible. Use ribbed those fatty, not the leaves. Resembles celery in appearance with rods.
  Prefer locations that receive full sun, although shade and grows well. However, excess heat will make the rhubarb leaves and stems have thinner. The soil should be slightly alkaline, well drained and rich in nutrients. For a culture of rhubarb, leave about 120 cm between plants. It is regularly wet, although mature plants are very resistant to drought. However, in hot summers, rhubarb grows harder, even entering into a state of rest, the late summer - early autumn, when temperatures are bearable, the plant resumes its development cycle.
  It is best to remove flowers that appear immediately to the plant to consume all the nutrients in leaf development and stemming
  During winter, rhubarb may be covered with a layer of mulch, so that does not dry root, although this is not necessary.

Multiplication
  Multiply by dividing shrubs or seeds. If multiplication by seeds, rhubarb will only reach maturity after two years.

Diseases and pests
  Being a plant resistant, will not pose large rhubarb gardeners. Do not let weeds grow around it - cover the area with mulch near the root, an operation that will help to conserve soil water. Land should not be continuously wet for root rot. If the stems have black spots, means that the plant was attacked by a cockroach.