Just like most everyone else here I’m gathering my planting list for this spring and I realized I haven’t planted any rhubarb and yet it’s something I’ve always enjoyed. So for those growing it what is your favorite variety and why?
My favorite variety is an unknown one that was growing on my grandparents homestead. I would recommend talking to some friends or family in your area and see if they are willing to let you dig some up in early spring for transplanting. This way, you will have a proven variety for your region and save money.
is probably victoria. the one i have my grandfather got it from his mothers patch long ago. it was rumored to have come over from Quebec with my great great grandfather. its all over in old fields where some farmer planted it many moons ago. its a good rhubarb but my Canada red has bigger thicker stalks that are fire red and are a lot more tender and sweet. i have 2 huge 4 yr. old patches that i give away because its more than i can eat. a shovelful of chic manure is all they need to grow like weeds. my c. red is so vigorous, it sends stalks thru the last 6in. of snow in spring!
Well ultra vigorous types might not have as good of flavors. There is a green rhubarb. Victoria is the best red i know of. I found a forum that sort of supports what i said Why is my Rhubarb a Green Color Instead of Red? and http://www.rhubarbinfo.com/content/rhubarb-varieties
my canada red tastes so much better that i actually mix it with the victoria to give it a better taste in recipies. with victoria have to peel the skin off of the stalks or they are too tough. i don’t have to do that with canada red. maybe its regional but its definitely the better choice here.
my victoria is very green with dark red mottling on the whole length of the stalks. the others I’ve seen on farms look the same here as well. like i said maybe a regional thing.
you got me thinking so i googled victoria and from the descriptions of the plant, mine isn’t victoria. mines definitely a older cultivar not as big stalks, smaller leaves. ill keep it because my family grew it for at least a century or so. ill let the neighbors have it and keep the canada red for me.
How far south is anyone growing rhubarb? Anybody in zone 7B? I tried it a couple times at my former farm and it died out.
Moose where did you originally get your Canada red variety from?
i think it was nourse but i don’t think they carry it anymore. how many are you looking for?
i think victoria is hardy to z 8.
I had one a got from my father-in-law who is in 6B and it did pretty well for a few years here in 7A. I think it may have been Victoria or possibly an older heirloom since it looked and tasted a lot like what @moose71 described. But last summer’s heat and drought seem to have killed it off. I don’t see any sign of life where it was planted and even with watering during the dry time last year it just shrunk smaller and smaller until it died back in the fall.
I’d like to try again since when they’re growing they aren’t bothered by deer, bugs or pretty much anything, plus we enjoy cooking with it and it freezes well. I feel like I read a description somewhere of a newer variety that is supposed to be better adapted to the warmer zones, so I’m hoping I come across that again. If I can’t find that again I can get a crown from my father-in-law again, but I’d like to get something that also has thicker stalks and more red and sweetness.
I wanted to add rhubarb for awhile now. @moose71 I think we talked about it? I never followed through. So I bought what Indiana Berry had since I needed a couple blueberries.
They have what they call Green Victoria and Crimson Red So i ordered one of each.
Indiana says this about Crimson Red
This variety is considered by some to be the best flavored rhubarb available with a perfect sweet, tart combination that makes rhubarb so appealing. The stalks will grow about two feet tall and produce good yields of fleshy stalks that are not stringy. Crimson Red shows good weather hardiness and is adaptable to many soil types and growing conditions.Jumbo size crowns.
Big, thick, tender green upright growing stalks. This is the industry standard rhubarb. You will get the good old fashioned zingy flavor from this reliable, hardy, heavy producer. It will take at least 3 years to get good production, and then you will enjoy years of rhubarb delights.
Sounds good! I putting these at my cottage and it’s a challenge up there. See how it goes…
I’m just looking to add a couple of plants because like you’ve stated once they are established you’ll have more than you can use.
try growing it in a spot that gets shade from noon on. it does well in partial shade. I’ve seen it grow in fields with 4ft grass and still put out a good crop.