Canadian Red Rhubarb Plants – A Complete Guide

Rhubarb is a unique and frequently intensely scented plant, loved by gardeners and cooks alike for its unusual sharp taste and versatility in cooking, with its deep pink skinned stems and red flesh providing an appealing addition to many dishes. This plant profile explores the varieties of Canadian Red rhubarb plants; their characteristics and growing conditions, how to harvest them and the uses for Canadian Red rhubarb in the kitchen. Canadian Red : Information Canadian red rhubarb is a vigorous variety that has a deeper flavour and is tolerant and hardy in poor soil conditions and colder climates. Canadian Red : Appearance This Canadian Red rhubarb variety is a high yielding perennial plant, which produces large, tender leaves and thick purple stalks (petioles). The leaves are mid-green with steely blue overtones, and the deep red petioles grow to around 25.5 centimetres, making them very fleshy and tasty.

 

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Introduction to Canadian Red Rhubarb

Quite simply, after a few minutes of struggle, I can’t do it. As they bounced along, I fondled the lengthening stalks, and became aware of the fact that this rootstock is actually known as Canadian Red rhubarb; that is, red rhubarb with a flavour like red rhubarb and, for that reason alone, most pronounced in North America and particularly in the cooler climates. It is this variety that has pers wonderful green rhubarb of the European bistros, and the ordinary American rhubarb picked in the snow. I like Canadian Red rhubarb largely because it is so versatile; it goes well in pies and jellies of course, but also in more nuanced, even savoury dishes.

Rhubarb is a perennial plant, meaning if you take good care of it, it will come back every year. Rheum rhubarb grows large foliage and long, fleshy stalks. It is stalks that are eaten and not leaves, even though rhubarb has large broad leaves. Rhubarb contains oxalic acid, which is poisonous, so eating the leaves could make you seriously ill or even kill you.

Characteristics of Canadian Red Rhubarb

Vivid Color and Flavor

The deeply red stalks, characteristic of Canadian Red rhubarb, exhibit a flavour that carries through to the resulting dessert. This is usually quite tart with some lovely sweetness creating a juicy filling for pastries and garnish for custards and other dairy-based desserts. The stalks are usually tenderer than other, less flavourful species, less likely to snap and too stringy to eat raw.

Growth Habits

Canadian are particularly cold-hardy, a must for gardening in coolest climes. They grow about 2 to 3 feet high and spread 3 to 4 feet horizontally, so set them far apart to provide plenty of room. After planting, they will last for several years.

Soil and Light Requirements

Canadian Red rhubarb grows best in a well-drained, fertile soil with a pH of between 6.0 and 6.8. Freely draining garden soil will do the trick, although it can be enriched with a few spades of compost or well-rotted manure dug into the planting area. Rhubarb plants benefit from full sun to partial shade; six hours of direct sunshine each day are ideal.

Planting and Growing Canadian Red Rhubarb

Selecting the Right Location

In your rhubarb garden, find a spot in full sunlight with well-drained soil to plant the Canadian Red rhubarb. Its root system is deep, so to plant the rhubarb, you should loosen the soil to a depth of at least 12-15 inches. A key aspect of planting rhubarb is that it does not tolerate wet roots, so you have to look for an area that will never be waterlogged, avoiding the roots of trees and rhododendrons, which take all the moisture from the soil.

Planting Rhubarb

Rhubarb may be planted from crowns (established root systems) or from seed. While seed should yield a good crop, crowns will establish more quickly and ensure that the plant is true to type. Crowns may be planted in early spring before the ground is workable, or fall about six weeks before day lengths trigger the first killing frost.

Space crowns about 3 to 4 feet apart and plant the crown itself with the buds pointing upward, and about 2 inches below the soil grade. Once the planting is complete, water to settle the soil and provide about 3 inches of water weekly until roots are established – a good layer of mulch will help conserve moisture and suppress weeds.

Watering and Feeding

Rhubarb should be watered well, particularly in dry weather to keep the soil moist but not waterlogged. Feed regularly in the growing season with a general fertiliser or compost. In late winter, just before new growth begins, spread a mulch of compost or well-rotted manure around the plant.

Maintenance and Care

The rhubarb is a fairly low-maintenance plant, but you can do a few things to make sure the plant is healthy and productive. Don’t yield to the temptation to cut some stalks the first year you plant. The plant needs this time to develop its root system, and you’ll reap the rewards in the following years.

Each year, after the last harvest, cut out and discard the dead and damaged outer leaves, and mulch the plant for the winter. In addition, to keep the plant healthy and out of crows’ reach, divide rhubarb plants every five to 10 years. Every spring or fall, dig up the plant, divide off sections each with at least one bud per section, and replant each section in a new location.

Harvesting Canadian Red Rhubarb

When to Harvest

This Canadian Red rhubarb will be ready for harvest after the second crop in the second growing season, usually starting in late spring or early summer. Robust stalks ready to harvest will be deep red in colour and stand approximately 12 to 18 inches high. The stalks should be harvested gently by hand from the base of the plant, using a gentle back and forth twisting action. Don’t be fooled into cutting the stalks as this only leads to potential plant injury.

However, avoid harvesting all the stalks off of a single plant at once as this weakens the plant. Rather, harvest a few stalks here or there, leaving at least two-thirds of the plant intact to grow.

Post-Harvest Care

The stalks can be stored in the refrigerator for two weeks or so, or they can be frozen for longer-term storage. To freeze rhubarb, first wash and cut the stalks into pieces. Blanch them in a pot of boiling water for a minute, then cool them in ice water before packing into freezer bags.

Remove immature flower stalks in addition to the regular harvest. Flowering will sap the vigor from the plant and can decrease stalk vigour. When the flowers begin to appear, just cut at the base.

Culinary Uses of Canadian Red Rhubarb

Canadian Red rhubarb works equally well served up sweet or savoury. The most common incarnation of rhubarb is in pie. Its astringent flavour contrasts delightfully with the sweetness of strawberries or apples. Rhubarb pie is a favourite in many homes, and often is enjoyed as a dessert with whipped cream or an ice cream scoop.

Rhubarb is also often preserved in jams and other conserves. Rhubarb jam, British-style or with other fruits, particularly strawberries and raspberries, makes a wonderful spread for toast, scones and biscuits. Canadian Red rhubarb imparts its bright red colour to these preserves.

Innovative Dishes

Canadian Red rhubarb has potential well beyond classic recipes. Rhubarb compote (made by cooking washed, chopped rhubarb stalks – skin and all – with sugar and spices to a thick, jam-like consistency) is wonderful atop pancakes, waffles or yoghurt. Rhubarb chutney (a mix of tart and sweet) is delicious served alongside roasted meats or a cheeseboard.

People who like to cook dinner as an experiment will also find ways to put rhubarb to good use in savoury dishes. Its tartness offsets the richness of fatty meats like pork or duck, so it’s a good glaze or sauce. It also makes for a tangy addition to salads, where it can offset ingredients such as goat cheese or avocado.

Health Benefits of Rhubarb

With only 20 calories per cup and 2 grams of fibre, rhubarb could be just what your diet needs. Also present are essential vitamins K and C, as well as calcium and potassium, all of which contribute to function and healthy blood pressure, respectively.

Antioxidant Properties

Rhubarb is packed with antioxidants that are known for their numerous beneficial health effects. These include anthocyanins, which give rhubarb its red colour, as well as many polyphenols, which reduce inflammation and help lower risk of chronic diseases. Rhubarb’s antioxidants might reduce risk of cancer, too.

Digestive Health

Rhubarb also has fibre, which keeps food moving through the digestive tract and prevents constipation. More to the point of old Irish mythology, rhubarb has been taken in Europe for centuries to soothe a pained belly in a natural way – it exhibits a mild laxative effect.