Canada Red Rhubarb

The Canada Red Rhubarb is a variety that is not very fibrous and particularly sweet. It is also appreciated for the cherry red colour of its petioles. This very appetizing colour withstands cooking well, making 'Canada Red' a very good candidate for making beautiful desserts, especially pies. Garden rhubarb is a hardy perennial vegetable plant, of which only the base of the leaves, the petiole, is consumed, as the green part, the lamina, is toxic. It is a water and compost-hungry plant, it takes up space but can blend in with a perennial plant bed because its foliage is as decorative as it is delicious.

Originally from Asia, garden rhubarb is part of 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 produces large leaves once well established. It is a perfectly hardy perennial vegetable plant. The 'Canada Red' variety can reach a height of 80 cm (32in) and a width of 1 m (3ft). Although the flowering is quite beautiful, it tires the plant, so it is recommended to cut the flower stalks as soon as they are noticed, but they may not appear every year. In the garden, it thrives best in moist, fertile soil and cool climates. Therefore, you should plant it in rich soil, in full sun or partial shade, ensuring it has enough space for its development, and make sure it does not lack water or organic matter.

The peak season for rhubarb production is in May-June, but it can be harvested sparingly in summer and then more extensively in September-October. However, wait until the second year to harvest your first stalks, as the plant will be well established. In gastronomy, the petioles are consumed cooked, in jam, compote, as a pie or crumble topping. More adventurous cooks will serve it as a vegetable or as a sauce to accompany white meats or fish, similar to fennel.

Rhubarb has appetizing, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But be careful, it should not be consumed raw, and its leaves, which are rich in oxalic acid, are toxic.

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.

The gardener's tip: Rhubarb leaves are toxic but can be used to make a repellent liquid against aphids.