Rhubarb 'Cherry Red' Crown

Rheum x hybridum 'Cherry Red'

Exclusive to Diggers, this rhubarb has been grown by generations of market gardeners in the highly productive Mornington Peninsula hinterland, south east of Melbourne. The large cherry red stems are much sought-after by chefs at nearby farmers markets. An excellent variety rhubarb lovers and vegie growers.

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Rhubarb 'Cherry Red' Crown

An old style rhubarb with that old-fashioned flavour and traditional tang that balances the sweetness of its pie counterparts. If you're looking for that flavour that was grown by your Grandparents, this is the rhubarb for you.

How to grow

Rhubarb is grown for its edible stems only as the leaves are inedible, even toxic, due to their high concentration of Oxalic Acid. If growing from seed, sow in trays at 20-23 deg C. Seed will germinate in 7-14 days and plants can be transplanted out into the garden at around 4-6 weeks once all likelihood of frost has passed. Although frost tolerant, young plants need a season to develop their crown. If growing from crowns, plant just below the soil surface and stake to remind yourself where it was planted. Crowns will produce edible stems in the first year, while seed grown rhubarb may take 2-3 years before harvest. To harvest, rip stems down and to the side rather than cutting. This helps to maintain the health of the overall plant. Apply Ocean Brew fortnightly during early spring to encourage healthy new growth. Grow in full sun however In hotter regions plants will benefit from protection from afternoon heat. Remove flower stalks as they emerge to conserve plants energy.

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