Culinary Rhubarb
Cawood Delight is Johnny's Selected Seeds' newest rhubarb introduction, bred to deliver the deepest red color in the rhubarb world. This frost-hardy perennial thrives in zones 3 through 8 and settles in as a compact plant that will produce reliably for 10 to 15 years or longer once established. Plant it in full sun in well-drained, fertile soil with a pH between 6.0 and 7.5, and you'll have a low-maintenance producer that rewards annual spring compost applications with abundant harvests.
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Moderate
3-8
?in H x ?in W
Perennial
High
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Cawood Delight earns its name as the reddest variety Johnny's offers, a striking visual promise that sets it apart on the garden bed. The compact growth habit means it won't sprawl across your space, making it manageable even in smaller gardens. As a frost-hardy perennial in zones 3 through 8, it handles winter cold that would kill tender plants, yet grows vigorously once spring arrives. This variety lives for a decade or more, so a single planting becomes a fixture of the garden.
Rhubarb is harvested for its tart, tangy petioles (stalks), which are the traditional base for pies, compotes, preserves, and spring desserts. The deep red color of Cawood Delight varieties makes them visually striking in these preparations, contributing both flavor and appetizing color to finished dishes.
Transplant seedlings or crowns outdoors in early spring when soil is workable. Space plants generously to allow for crown expansion over the years.
Do not harvest during the first year of growth; allow the plant to establish a strong crown. In the second year, harvest lightly, taking only a few stalks per plant. From the third year onward, harvest all stalks 1 inch or more in diameter for 6 to 8 weeks during spring and early summer. Harvest by snapping or cutting stalks at the base rather than pulling them away. Leave smaller stalks in place to feed the crown and support next year's production. Remove any seed stalks as they appear.
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