Rhubarb Crimson Sunrise

Crimson Sunrise is our latest addition to the Rhubarb range, a tall, vigorous plant with highly decorative, dense green leaves. Long but not overly thick stems are bright red in winter and summer. It is an excellent feature in any kitchen garden. Crimson Sunrise seldom goes to seed.

Young stems can be eaten raw dipped in sugar. Otherwise, it is cooked with sugar, stewed, made into crumbles, and used in pies. Rhubarb goes well with ginger and strawberries. Early-season unopened flowers are cooked in Asia as a delicacy. Remember, leaves are poisonous.

Feed with citrus fertiliser in spring and late summer. Mulch in late spring to conserve water and suppress weeds.