Raspberry Red Rhubarb

The Raspberry Red Rhubarb (Rheum x hybridum) is a reliable garden rhubarb variety that is rather early and particularly tasty, and does not require forcing to produce large, fleshy and tender stalks in spring, entirely red, with a sweet and aromatic flavor. It is a perennial vegetable plant, very hardy, but also ornamental, easy to grow in any fertile, fresh and deep garden soil. The stalks or petioles can be cooked in crumbles, pies, compotes, jams or marmalades, while its leaves are toxic. Plant in spring in cool regions and in autumn for milder climates.

Native to Asia, the Garden Rhubarb belongs to the Polygonaceae family. Used as a medicinal plant since ancient times, it has only been consumed as food since the 18th century. It was Marco Polo who introduced it to Europe.

Rhubarb is a vigorous plant, producing, once well established, large leaves whose petioles are consumed, which are generally green tinged with red. Its flowering is far from systematic and occurs in June, in the form of panicles of white flowers. It is rather ornamental but it takes away from leaf production and tends to tire the plant. It is therefore advisable to remove the floral stems before they develop.

In the garden, it thrives best in humid, fertile soil and cool climates. Therefore, you will plant it in rich soil, in sun or partial shade, making sure to leave enough space for its development, at least 1 meter (3 feet), or even 1.5 square meters.

The Raspberry Red Rhubarb season starts in April-May, but it generally offers some stalks in September-October. In the kitchen, the petioles are usually consumed cooked in jam, compote, marmalade, or as pie filling. Some also consume them raw, simply dipped in sugar and eaten as they are. Its deliciously sweet-tart flavor pairs particularly well with strawberries, try this combination in a crumble or jam, it's a delight! Rhubarb compote can also be used to accompany savory dishes, especially white meats.

Rhubarb has appetizing, astringent, refreshing properties and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But, beware, its leaves, which are terribly rich in oxalic acids, are toxic.

Harvest: Starting from the 2nd year, the petioles are mainly harvested in May-June, and a second harvest arrives in September-October.

Storage: Rhubarb petioles can be stored for a few days in the vegetable drawer of the refrigerator or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic but can be used to prepare a repellent liquid against aphids.