Gardeners and pie makers often assume that deep red rhubarb is the sweetest. However, the color of rhubarb actually has very little to do with its flavor. If you’re a fan of bright red rhubarb, guess what? Rhubarb actually comes in several colors, including pink and speckled rhubarb varieties. You may even discover that green varieties of rhubarb are surprisingly sweet, and tend to be more productive! Read on to learn more about a few of the many types of rhubarb.
Rhubarb Plant Types
Here are some popular varieties of rhubarb for the garden: If you prefer red rhubarb varieties, you’ll be delighted with ‘Holstein Bloodred,’ a vigorous plant that produces juicy, deep red stalks. ‘McDonald’s Canadian Red’ is another deep red rhubarb that works well for canning, freezing or rhubarb pies. ‘Canada Red’ is a type of cherry-red rhubarb with a sweet, juicy flavor. Most rhubarb varieties aren’t pure red inside and out, but ‘Colorado Red’ is an exception. This variety, which produces celery-size stalks, is a favorite for jams and jellies because of its attractive color. ‘Cherry Red’ is a sweet, tender variety with long, thick, cherry red stalks. Also known as Large Victoria, ‘Victoria’ produces mid-size stalks that are dark raspberry red at the base, turning greener closer to the leaves. If you’re curious about green rhubarb plant types, ‘Riverside Giant’ is a cold-hardy rhubarb with long, very thick green stalks. A mild-flavored rhubarb, ‘Turkish’ is green inside and out, except for a blush of red at the base. If you’re in the market for rhubarb with an unusual appearance, try ‘German Wine,’ a variety that boasts green stems with pink speckles. This is reportedly one of the sweetest rhubarb plant types available. ‘The Sutton’ isn’t always appreciated for its appearance, which is streaked green and red. However, this rhubarb variety is fragrant, tender, and slightly sweet. With attractive, pink stalks that tend to be thicker than many varieties, ‘Sunrise’ is an all-around variety that works well for freezing, canning, jellies, and pies.
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