Rhubarb

Landscaping

Rhubarb is a must for any kitchen garden. In addition, rhubarb can add a lot of interest to a flower garden with its large leaves and red stems. Leaves are poisonous.
Culinary & Nutrition

Rhubarb has a lot of fibre, vitamins B1, C and K, calcium, potassium and manganese. It is known to stimulate the liver and assist in regulating the absorption of fats. Low in calories. Eat young stems fresh (dipped in sugar) or cooked with sugar and stewed. Leaves are poisonous.
Growing Conditions

Sun or semi-shade and frost-tolerant. Winter temperatures of below four °C will ensure good spring growth. It will grow in various soil types but likes lots of organic matter.

Incredible Rhubarb Varieties

Featured

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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.

Rheum rhabarbarum ‘Crimson Sunrise’

Rhubarb Heritage Ruby Red

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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.

Feed with citrus fertiliser in spring and late summer. If not using flowers, remove them as they appear.

Rheum rhabarbarum ‘Heritage Ruby Red’

Rhubarb Winter Wonder

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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.

Rheum rhabarbarum ‘Winter Wonder’