Livingstone Red Rhubarb

The Livingstone Red Rhubarb is a very early and perpetual variety, with few fibers. Rhubarb (Rheum raponticum or Rheum rhabarbarum), also known as Garden Rhubarb, is a very hardy perennial vegetable plant that can reach a height and width of 1 to 1.50 meters (3 to 5 feet). It is cultivated for its petioles, which can be used to make compotes, jams, or marmalades, while its leaves are toxic. The plug plants of Livingstone Red Rhubarb are planted in spring in cool regions and in autumn for mild climates. Harvesting takes place in April - May and in September - October.

Originating 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. It was Marco Polo who introduced it to Europe.

Rhubarb is a vigorous plant that, once well-established, produces large leaves, the petioles of which are consumed and are usually green tinged with red. It is a very hardy perennial vegetable, capable of withstanding temperatures as low as -20°C (-4°F). This stalk vegetable can reach a height of 1 to 1.50 meters (3 to 5 feet) and the same width! Its flowering is not systematic and occurs in June, in the form of panicles of white flowers. It is more ornamental but weakens the plant and tends to tire it out. Therefore, it is advisable to remove the flower stalks before they develop.

In the garden, it thrives best in humid, fertile soil and cool climates. Therefore, it should be planted in rich soil, in full sun or partial shade, ensuring it has enough space for its development, at least 1 meter (3 feet), or even 1.5 square meters.

The main harvesting season for Rhubarb is in May-June, but it usually offers a few stalks in September-October. In cooking, the petioles are consumed cooked in jams, compotes, marmalades, or as a pie filling. Its tangy flavor pairs well with strawberries, try this combination in a crumble, it's delicious! Rhubarb compote can also be used to accompany savory dishes, especially white meats.

Rhubarb has appetizing, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its leaves, which are extremely high in oxalic acid, are toxic.

Harvest: From the second year onwards, the petioles are mainly harvested in May-June (sometimes April-May for early varieties), and a second harvest occurs in September-October.

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 liquid against aphids.