Rhubarb varieties: the different types of rhubarb
Although often inherited with your allotment or garden, there are several different types of rhubarb. Learn all about the best rhubarb varieties and their different characteristics.
Being easy to grow and care for, it is no surprise that rhubarb (Rheum x hybridum) is a favourite of gardeners. Depending on the variety, you can harvest rhubarb from spring to mid-summer. Generally, early rhubarb varieties crop from March or April and maincrop rhubarb varieties crop from around May onwards. Furthermore, the rhubarb’s stems can vary in colour from green to perhaps the more characteristic pink or red.
Red rhubarb varieties
It is sometimes believed that red or pink-stemmed rhubarb is sweeter and more tender than green rhubarb. However, whichever rhubarb variety you choose to grow, you can be sure that they will all have a tart taste and require some sugar to sweeten. Here are some of the best red rhubarb varieties available to grow:
- Rhubarb ‘Canada Red’: rich red stems that are sweeter, more tender and shorter than others. Harvest from April to June.
- Rhubarb ‘Champagne’: a heritage variety that produces an early crop and is ideal for forcing. ‘Champagne’ develops long slender stems with a sweet taste.
- Rhubarb ‘Livingstone’: a British variety that crops twice, once in the spring and then again in the autumn. Juicy red stems and almost stringless.
- Rhubarb ‘Timperley Early’: one of the earliest rhubarb varieties that can be pickable from February. Ideal for forcing. Pink-red stems that fade to green in the heat.
- Rhubarb ‘Victoria’: a widely-grown maincrop variety that produces sometimes speckled red stems that fade to green nearer the leaf. Harvest from May onwards. Juicy stems with a strong flavour.
Tip: Red rhubarb varieties generally contain lower levels of oxalic acid which makes for a mild flavour. For stronger tasting rhubarb, it is best to choose green stems.
Green rhubarb varieties
Although perhaps not as ornate as those that produce red stems, green rhubarb varieties are just as good for cooking. Here are some green rhubarb varieties which can often be more productive but have higher levels of oxalic acid:
- Rhubarb ‘Fulton’s Strawberry Surprise’: voted best rhubarb for flavour. Vigorous growth of red-skinned stems with green flesh. Harvest from April onwards. Suitable for growing in a large container.
- Rhubarb ‘Goliath’: a vigorous and large rhubarb which produces thick green to red stems that can sometimes be speckled. Harvest from May onwards.
- Rhubarb ‘Stockbridge Arrow’: British variety bred in Yorkshire. High yields of long stems which can be green or red from April onwards. Named after its arrow-shaped foliage.
- Rhubarb ‘The Sutton’: a maincrop rhubarb that can be harvested from late May onwards. A reliable variety that develops long red or green stems with an excellent flavour.
Varieties with low oxalic acid
Foods that are high in oxalic acid should be avoided by those with previous or current kidney and liver issues, due to potential complications. Here are a couple of rhubarb varieties that have a lower level of oxalic acid in their stems:
- Rhubarb ‘Glaskin’s Perpetual’: a heritage rhubarb that produces sweet green-red stems. Low in oxalic acid and can be harvested later over the summer.
- Rhubarb ‘Mira’: an early cropping rhubarb that produces green-red stems with low acidity. Excellent flavour and high yields from late April to May onwards.
If all this talk of rhubarb has got your taste buds watering, you may want to try growing your own rhubarb. Learn all there is to know about planting rhubarb in our expert article.
