Valentine Rhubarb

The Valentine Rhubarb (Rheum x hybridum) is a late, low-yielding variety of Garden Rhubarb that develops thin and beautiful ruby red stalks. Their flesh, also red in colour, is very low in acidity, ideal for making brightly coloured juices. It also retains a good pink colour when cooked. Although it is not very productive, Valentine has the advantage of flowering less and better tolerating heat and water shortage than most rhubarb varieties. It is a vigorous perennial plant, very hardy, highly ornamental, and easy to grow in a fertile garden soil that is deep and not too dry in summer.

Originally from Asia, Garden Rhubarb is part of 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 that produces large leaves, the petioles of which are generally green tinged with red and are consumed. Its flowering is far from systematic. It occurs in June, in the form of panicles of white flowers. It is rather ornamental, but it reduces leaf production and tends to weaken the plant. It is therefore advisable to remove the flower stalks before they develop.

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

The Valentine Rhubarb season begins in June and can produce a second harvest in late summer or early autumn. The sweet flavor of its stalks is particularly suitable for making juice. In cooking, rhubarb stalks are usually consumed cooked in jam, compote, marmalade, or as pie filling. Some 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 appetizing, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But be careful, its leaves, which are terribly rich in oxalic acid, are toxic.

Harvest: from the 2nd or 3rd year. The stalks are mainly harvested in May-June, but also later in the season, depending on the varieties.

Storage: Rhubarb stalks 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 they can be used to prepare a repellent liquid against aphids.