Frambozen Rood Rhubarb

The Rhubarb Raspberry Red Chard (Rheum x hybridum) is a particularly productive variety of Dutch Garden Rhubarb, semi-early, which produces numerous fleshy stalks of a beautiful raspberry red color almost along their entire length. Their tender green flesh, slightly pink, has a pleasant, slightly acidic flavor. Not very tall, it forms a generous bouquet of leaves reaching 70 cm (28in) in height that can be planted in any garden. It is a very hardy perennial plant, but also ornamental, easy to grow in any fertile, deep garden soil that does not dry out. The stalks or petioles can be cooked in crumbles, pies, compotes, jams or marmalades, while its leaves are toxic.

Originally from 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 and are generally green tinged with red. Its flowering is far from systematic. It occurs in June, in the form of panicles of white flowers. It is rather ornamental, but it does slightly reduce leaf production and tends to tire the plant. It is therefore advisable to remove the flower stalks before they develop.

In the garden, it thrives best in humid, fertile soil and cool climate. You can plant it in full sun or part shade, making sure to leave enough space for its development, at least 1 m², or even 1.5 m².

The Rhubarb Raspberry Red season starts in mid-May, but it often offers some new stalks in September-October. In the kitchen, the petioles are usually consumed cooked in jam, compote, marmalade, or as pie filling. Some people also eat them raw, simply dipped in sugar and eaten as is. 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 aperitif, astringent, and refreshing properties and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its leaves, which are terribly rich in oxalic acid, are toxic.

Harvest: from the 2nd or 3rd year, the petioles are mainly harvested in May-June, and a second harvest arrives in September-October.

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

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