Pre packed rhubard roots

I recently purchased a rhubard root that I purchased from my local plant shop. It was one of those that are in little plastic bags of earth sealed with a cardboard label at the top. After opening it I was presented with loads of earth and what looked like a clump and damp cardboard. Not really knowing what I was doing I pulled this 'cardboard' apart looking for some kind of root but found nothing, the whole thing just fell apart in my hand. I am guessing that clump of cardboard WAS the rhunbard, is that right??
I feel a little ripped off and certainly will not purchased these packaged roots again. :(
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Grub


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Grub wrote:

Probably
Like any living thing you buy it may be in good condition or not so good depending on how old it is and how it has been stored. Next time pick through them and choose the best looking one. A viable rhubarb crown would generally look and feel like a small woody clump with the remains of old shoots on the top (or it may have little new shoots emerging) and roots on the bottom. My guess is that the one you got was attacked by fungus in the bag that destroyed the crown.
David
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Thanks David.
I finally have a fresh, still alive, root but now need a little advice about growing it. I've heard soo many different conflicting instructions I'm totally confused! I'm pretty sure now that I shouldn't touch it for a year but I've read all about this forcing business and in the Mirror today they have written that it only grows pink if it IS forced.
Need a rhubarb expert to clarify for me! :s
--
Grub

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Grub wrote:

I don't know anything about forcing or what that may have to do with rhubarb. Grow it like other vegetables, full sun if possible, plenty of manure and/or compost, water when dry etc. Plant it now. You can cut at any time of year just make sure you leave the roots alone and leave a few stems and leaves so that it can keep growing, cut the older stems and leave the younger ones to grow bigger, it is fairly tough. When the clump is large you can divide it and grow more clumps.
David
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The Brits are into forced rhubarb. Not sure why they bother.
Grub, rhubarb can be, and is, pink regardless of whether it's forced or not - the colour of the stem has more to do the plant than it is with whether it's forced or not. eg, you can have a plant that always produced greenish stems or you can have a plant that always produces wonderfully rich red stems all of the time. David and I would both grow our plants in the same way - never forced, lots of poop and in an open sunny position in clumps separated about ever 3 years if we're good or when we get roudn to it if we're not. The rule about not cutting it in the first year of growth is to make sure that the plant has time to get well and truly established and you don't ahrvest it to death. Always leave some stems and leaves on the plant so it can use these to feed itself.
Grow it like other vegetables, full sun if possible, plenty of

Yup.
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Pink?? Usually the stems are red.
Put it in soil, just to cover, mulch it, fish emulsion it, water it regularly, and watch it grow. They'll take a lot of neglect.
Bush's 3rd term: Obama
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- Billy
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Billy wrote:

There are different cultivars, I have two, one quite red, one mainly green with touches of red. The latter looks horrible when cooked but tastes just as good.
D
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I guess I've led a sheltered existance. All the rhubarb I've ever seen has been red. Go figure. Looked at rhubarb "Victoria" <http://www.victoryseeds.com/rhubarb_victoria.html That's just plain wrong (from my experience).
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Thanks for all the detailed advice. ;)
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Grub

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