Rhubarb VarietiesAlthough often used as a fruit, rhubarb is actually a leafy vegetable of the buckwheat family. In fact, in 1947, the U.S. Customs Court in Buffalo, New York, USA ruled rhubarb is to be classified as a fruit, since that is its primary usage.
Field-grown rhubarb has cherry-red stalks or petioles and bright green leaves, and has the most pronounced flavor of the two main varieties.
Hothouse rhubarb has pink to pale red stalks, yellow-green leaves, milder flavor, and is less stringy. The leaves atop the thick edible red stalks are heart-shaped, making it a nice ornamental plant for northern gardens. The stalks can grow over two feet tall, but it's best to harvest them at 12-18 inches.
Rhubarb is a perennial, meaning it need not be replanted yearly. It needs a cold season to flourish, making it ideal choice for northern climates.
Swiss chard rhubarb is a completely different vegetable, and should not be confused with rhubarb.
Red stalk rhubarb varieties include Canada Red, MacDonald, Valentine, Ruby, Crimson Wine and Cherry Red, while green stalk varieties include German Wine, Sutton's Seedless, and Victoria.
More About Rhubarb and Rhubarb Recipes:• Rhubarb Storage and Selection
• Rhubarb Cooking Tips and Hints
• Rhubarb Varieties
• Rhubarb and Health
• Rhubarb History
• Rhubarb Recipes
Rhubarb Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
|•||Great Rhubarb Recipes|
|•||Life's Little Rhubarb Cookbook|
|•||The Joy of Rhubarb|
|•||Rhubarb: More than Just Pies|