Rheum x hybridum Early Champagne - Rhubarb

Early Champagne rhubarb (Rheum × hybridum) is a highly sought-after early variety prized for its tasty, pale green stems, delicious in compotes and pies. It is a large, hardy perennial for cool climates with generous foliage that decorates the vegetable garden. This variety can be 'forced' in late winter, allowing the harvest to be brought forward by several weeks. It provides a regular yield for many years in rich soil that remains slightly moist in summer.

Belonging to the Polygonaceae family, rhubarb originates from ancient cross-breeding between Eurasian species, mainly Rheum rhabarbarum and R. rhaponticum. 'Early Champagne' is an old English selection, mentioned as early as the mid-19th century; it is said to be derived from 'Hawkes Champagne', created in the 1850s by Edward Hawkes, and distinguished itself by its great earliness and suitability for forcing.

'Early Champagne' forms a herbaceous clump, growing from a short, thick, fleshy rhizome. Its growth is rapid, and the crown thickens over time. In the ground, the clump of leaves commonly reaches 0.50 to 1 m in height (foliage) with a spread of 1 m to 1.50 m at maturity. The inflorescence, if allowed to develop, rises between 1.50 and 2 m. At 10 years, a well-maintained crown reaches 1.20 to 1.50 m in width. The foliage is deciduous, disappearing in winter and re-emerging from the ground in spring. The green leaves are broad, heart-shaped to ovate, 30 to 60 cm long, borne on long, fleshy petioles (the only edible parts). The leaves concentrate toxic oxalates and heterosides.
The petioles of 'Early Champagne' are slender, of medium length, covered with a pinkish-red to red skin depending on exposure. Their flesh is pale green, sweet and mild; when the plant is forced, its stems become more tender and lighter. This plant needs a cold winter and shows very good longevity if the crown is divided every 5 to 7 years. It is hardy down to approximately -20 °C, but particularly dislikes summer heat and heavy, waterlogged soils.

Cultivation: rhubarb requires a deep, humus-rich, moist but well-drained soil, with a neutral to slightly acidic pH, in non-scorching sun. It appreciates annual applications of well-rotted compost in spring and a summer mulch to keep it moist. Removing the flower stalks preserves its reserves.

Harvest this 'Early Champagne' rhubarb by pulling the petiole (never by cutting) from March to June for plants forced under cover, or from April-May to June, depending on the climate. To harvest, gently pull on the stems, twisting them at the base to avoid damaging the crown. Stems should not be harvested in the first year after planting.
The "forcing" of rhubarb, popularised in England in the 19th century, gave rise to the famous "Yorkshire Forced Rhubarb", traditionally harvested by candlelight in dark sheds to obtain pink, very tender and early stems.

In the kitchen, rhubarb can be used to prepare pies, compotes, jams and chutneys. The stems, once peeled and chopped, add a tangy touch to desserts and pair well with strawberries, apples or even ginger in sweet or savoury preparations.

Rhubarb has appetising, astringent, refreshing properties and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its toxic leaves are very rich in oxalic acid.

Storage: Rhubarb petioles can be kept for a few days in the refrigerator's vegetable drawer or for a few months, cut into sections, in the freezer.

The gardener's little tip: Rhubarb leaves are toxic, but can be used to prepare a repellent manure against aphids.