Rhubarb Winter Wonder

Winter Wonder has red stems in winter and green in summer. A low spreading variety that stands up to very cold temperatures (light snow, frosts and strong winds). To harvest, pull or tug from the rhizome. In the first two years, only remove a third of the stalks. It's best in winter but can be picked year-round. Young stems can be eaten raw dipped in sugar. Otherwise, it is cooked with sugar, stewed, made into crumbles, and used in pies. It partners 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.