Rhubarb is a vegetable, often mistaken for a fruit, known for its tart, edible stalks and association with cool, northern climates. For consumers in Florida, the question of when rhubarb is in season requires a complex answer because the plant rarely thrives in the state’s subtropical environment. Local harvests are generally low, making its availability dependent on distant commercial supply chains. The plant’s need for cold weather shifts the focus to when it arrives from other regions.
Why Rhubarb Struggles in Florida’s Climate
Rhubarb is a perennial adapted to regions with harsh, cold winters, conflicting with Florida’s mild climate. The plant requires vernalization—exposure to freezing or near-freezing temperatures—for successful dormancy and spring growth. Rhubarb crowns need winter temperatures consistently below 40°F to break dormancy and stimulate robust stalk production.
Florida’s climate does not provide the necessary chilling hours for this cycle. Lack of vernalization prevents energy reserves from being stored, leading to weak or spindly growth. The plant prefers summer temperatures below 75°F for vigorous growth, a condition impossible to maintain across most of the state.
High heat and high humidity present another significant challenge. Warm, moist soil creates an ideal environment for fungal pathogens, making the rhubarb crown and roots susceptible to rot. When summer temperatures consistently exceed 80°F, the plant suffers heat stress, causing it to bolt or die back. Growing rhubarb as a reliable perennial crop across Florida is nearly impossible.
Commercial Availability of Rhubarb in Florida
Because local cultivation is marginal, nearly all rhubarb available in Florida is sourced from major commercial operations outside the state. These operations are predominantly located in cool-weather regions such as the Pacific Northwest and parts of the Midwest. Seasonality for Florida consumers is dictated by the harvest schedules and shipping logistics from these distant regions.
The peak retail season for fresh rhubarb typically begins in early spring, around March, and extends through late May or early June. This timeframe aligns with the main harvest period in northern climates after winter dormancy. Stalks are quickly harvested, hydro-cooled to prevent wilting, and then shipped across the country.
The availability of fresh stalks declines sharply as the growing season progresses into the summer heat. To maintain supply, the supermarket industry relies heavily on frozen rhubarb, a consistent, year-round alternative. Frozen rhubarb is harvested during the peak northern season, cut, and stored, making it a reliable option when fresh stalks are unavailable.
Strategies for Attempting Rhubarb Cultivation in Warm Climates
For Florida gardeners, growing rhubarb requires treating the plant as a cool-season annual rather than a perennial. The most successful approach involves starting plants from seed or crowns in late summer (usually August) and planting them out when nighttime temperatures cool (late September or October). This strategy allows the plant to grow and produce stalks during the milder winter months.
Gardeners often choose specific, heat-tolerant cultivars, such as ‘Victoria’ or ‘KangaRhu.’ Providing deep shade, especially during the intense afternoon sun, is necessary to reduce heat stress. The soil must be heavily amended with organic matter and mulched with straw to retain moisture and keep the root zone cool.
An alternative method involves growing rhubarb in large containers to simulate the required cold period. The container can be moved into a cool, sheltered area or a refrigerator for several weeks during the winter to force artificial dormancy. Even with these techniques, success is often marginal, resulting in smaller, less numerous stalks than those grown in a naturally cold environment.