VegetableRhubarb
Crimson Red Rhubarb
Garden Rhubarb
Crimson Red Rhubarb is a hybrid cultivar prized for its strikingly tall, plump stalks that blush deep red both inside and out, offering the crisp texture and vibrant color that rhubarb lovers seek. Grown as a perennial in zones 4 through 9, this variety reaches a mature height of 24 inches and produces harvestable stalks within its first year (365 days to maturity). Its frost-hardy constitution and adaptability to varied growing conditions make it reliable across much of North America, whether you're in a cold climate or a warmer region.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/rhubarb-roots-crimson-red)
Growing Conditions
USDA Zone
4-9
Sunlight
Full Sun
Water
High
Soil
Rich, Well-drained Loam With Good Organic Matter
Preferred Temp50-75°F
Growth Stats
24 in
Height
PeriodPerennial
TypeClumping
Spacing
36-48 inches apart
Plant Profile
Sunlight
Full Sun
Water
High
Zones
4-9
Size
24in H x ?in W
Growth
Perennial
Care
High
Hover over chart points for details
Highlights
The defining feature of Crimson Red Rhubarb is the uniformity and intensity of its red color, which runs through the entire stalk rather than appearing only as a surface blush. This hybrid was developed to combine reliable vigor with the visual appeal that makes rhubarb as striking on the plate as it is in the garden. The stalks reach a substantial size, crisp and thick enough for both fresh preparations and preserves, and the plant establishes itself quickly, delivering a full season of harvest in its first year.
Common Uses
Crimson Red Rhubarb is at its best in tart desserts, jams, and preserves where its crisp stalks break down into a bright, tangy filling. The deep red color carries through into sauces and compotes, making it visually striking in pies, crumbles, and cakes. Many cooks also enjoy fresh stalks in drinks, infusions, and as a tart counterpoint to rich custards or cream-based desserts. Its reliable production and size make it well-suited to both fresh harvest and preservation projects.
Growing Timeline
First Bloom
Does Not Flower
First Harvest
Second Spring After Planting
Last Harvest
Early Summer
Care Instructions
Transplant Outdoors
Plant rhubarb crowns (root divisions) in a narrow trench, spacing plants 3 to 4 feet apart. Position the growing point of the crown just at the soil surface; planting too deep can lead to rot, while planting too shallow exposes the crown. Add compost around each plant and water well. Early spring is the ideal transplanting window, giving the plant the full growing season to establish before winter dormancy.
Harvesting
Avoid harvesting in the plant's first year; allow it to become well established before pulling stalks. Once established, harvest by pulling rather than cutting, selecting stalks that are at least 10 inches long and harvesting from the bottom of the plant. Never remove more than half the stalks in a single summer, as the plant needs to retain foliage to build up reserves for the next year's growth. Cut and discard any flower stalks that emerge.
Pruning
Remove flower stalks as they emerge in order to concentrate the plant's energy into producing tender, edible stalks rather than seeds. This practice encourages repeat flowering throughout the season, so you may need to cut them back multiple times.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Soil pH Range
6 – 7.5
Scientific Classification
Rheum L.
Family
Polygonaceae
Genus
Rheum
History & Origin
“Crimson Red Rhubarb, also known as Crimson Cherry, represents the work of hybrid breeding within the Rheum genus to stabilize the deep red coloration and robust growth that make rhubarb such a satisfying crop. This cultivar emerged from the tradition of rhubarb improvement in the Polygonaceae family, where generations of gardeners and breeders selected for plants that combined productivity with the striking visual appeal of fully red stalks. The variety was designed to move beyond the earlier red-tinged types toward a true crimson that gardeners could rely on year after year.”