Cherry Rhubarb
Crimson Cherry Rhubarb is a strikingly deep red variety that lives up to its name, with stalks that blush crimson all the way through rather than just on the surface. Growing 4 feet tall and producing stalks up to 2 feet long, this cultivar thrives in hardiness zones 4 through 9 and performs with particular vigor in maritime climates. What sets it apart is its exceptional productivity and remarkable tenderness, with stalks that lack the stringiness that plagues many rhubarb varieties, delivering instead a full, rich flavor that gardeners have prized for generations.
Full Sun
Moderate
4-9
48in H x ?in W
Perennial
High
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Crimson Cherry is the deepest red rhubarb you can grow, with color that runs throughout the entire stalk rather than stopping at the skin. An extremely heavy and reliable producer, each crown yields remarkably tender stalks reaching up to 2 feet in length, completely free of stringiness. The flavor is rich and full-bodied, making every harvest a genuine pleasure whether stewed, baked, or preserved.
The tender stalks are harvested and eaten raw in salads or cooked into pies, jams, compotes, and stewed preparations. The stringless texture and full flavor make it particularly well-suited to any recipe where you want the rhubarb's character to shine through without the fibrous mouthfeel that can detract from eating quality.
Plant crowns in early spring, spacing them 4 feet apart. Space should accommodate the plant's mature height of 4 feet.
Harvest stalks by grasping them near the base and pulling away from the crown; do not cut with a knife. Begin harvesting in the second year after planting, pulling individual stalks as they reach mature size. Always remove any flowering stalks promptly to redirect energy into stalk production rather than seed development. Never eat the leaves, which contain oxalic acid and are toxic.
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