Culinary Rhubarb
Pink Champagne Currant is a rare and beautiful fruit bush that brings both ornamental appeal and exceptional productivity to cold-climate gardens. This upright, vigorous grower produces long, elegant clusters of pink fruit that look as good as they taste, thriving in hardiness zones 3 through 7 (and possibly zone 8, depending on your location). Unlike the more common red currants, pink currants offer a delicate appearance and remarkable vitamin C content, making them a genuine treasure for gardeners willing to seek them out.
Full Sun
Moderate
3-7
?in H x ?in W
Perennial
Moderate
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What sets Pink Champagne Currant apart is its combination of stunning visual presence and practical hardiness. The long clusters of pink fruit adorning this upright bush are as beautiful hanging on the plant as they are in the kitchen. This cultivar is self-fertile, highly productive, and packed with vitamin C, yet remains rarely available in the nursery trade, which means growing one is both a culinary and horticultural achievement. The plant's vigor and hardiness match that of its red currant relatives, but with a distinctly graceful appearance that elevates any growing space.
Pink Champagne Currants are used much like their red currant cousins in the kitchen. The fruit works beautifully in fresh applications, as a garnish for desserts, or processed into jams, jellies, and sauces. Their high vitamin C content and delicate pink color make them particularly prized for preserves and for adding visual interest to fruit preparations.
Plant in spring according to your USDA hardiness zone. Choose a location with full sun exposure and well-draining soil. Space plants to allow for their mature height of approximately 5 feet.
Harvest the long clusters of pink fruit when they reach full color and are slightly firm to the touch. Pick clusters carefully to avoid damaging the plant, or individual berries if preferred. Fruit typically ripens mid to late summer, depending on your zone.
Prune to maintain the upright growth habit and encourage productive wood. Remove dead or crossing canes, and thin out older growth to stimulate vigor and fruit production.
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