Rhubarb Heritage Ruby Red
Heritage Ruby Red is a new variety, compact growth with highly decorative dense blue-green leaves. Short, thick, juicy stems are bright, ruby red at the base, fading to green at the top.
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. If not using flowers, remove them as they appear.
Heritage Ruby Red is a new variety, compact growth with highly decorative dense blue-green leaves. Short, thick, juicy stems are bright, ruby red at the base, fading to green at the top.
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. If not using flowers, remove them as they appear.
Heritage Ruby Red is a new variety, compact growth with highly decorative dense blue-green leaves. Short, thick, juicy stems are bright, ruby red at the base, fading to green at the top.
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. If not using flowers, remove them as they appear.