Fulton's Strawberry Surprise Rhubarb

The 'Fulton's Strawberry Surprise' Rhubarb is a pretty variety that is grown for its red, sweet, and delicious petioles, which can be used in pies, compotes, jams, and crumbles. This variety remains quite compact and can be grown both in the ground and in pots. Harvesting can be done from May to September.

Originally from Asia, Garden Rhubarb belongs to the polygonaceae family. Used as a medicinal plant since ancient times, it has only been consumed as food since the 18th century. Marco Polo introduced it to Europe.

Rhubarb is a vigorous and perfectly hardy plant that produces large leaves, the petioles of which are consumed. Those of 'Fulton's Strawberry Surprise' are red. This variety remains quite compact, measuring 60 cm (24in) in height and 1.20 m (4ft) in width. Its flowering is far from systematic and occurs in June, in the form of panicles of white flowers. It is rather ornamental but it takes away from the leaves and tends to weaken the plant. Therefore, it is recommended to remove the floral stalks before they develop.

In the garden, it thrives best in moist, fertile soil and cool climates. So, you should plant it in rich soil, in full sun or partial shade, making sure to leave enough space for its development. You can also opt for a sufficiently deep pot.

The peak season for rhubarb production is in May-June. In summer, regular watering and a well-enriched soil with decomposed manure will allow you to harvest a few stalks. Without these precautions, vegetation will generally resume towards the end of the season for a few weeks. It is both one of the first and last fruits of the garden. The rhubarb leaf consists of a flexible, green and toxic lamina and a red and fibrous petiole, which is the part that is used in cooking. It is used in the preparation of compotes, jams, and crumbles, mixed with strawberries and apples, or simply in a tart with cream and sugar! 'Fulton's Strawberry Surprise' has a well-balanced acidity and can even inspire savory recipes as an accompaniment to white meats.

Rhubarb has appetizing, astringent, refreshing properties and contains vitamins (B, C) and minerals (calcium, magnesium, iron).

Harvest: Starting from the 2nd year, the petioles are mainly harvested in May-June and then in September.

Storage: Rhubarb petioles can be stored for a few days in the vegetable compartment of the refrigerator or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic but can be used to prepare a repellent infusion against aphids.