Crimson Red

Family: Polygonaceae Vegetable

Crimson Red rhubarb unfurls with striking, jewel-toned stalks—deep crimson to wine-red—so lush they look lacquered in the garden light.

Tender yet pleasantly crisp, the stalks offer a bright, tangy bite that shines in classic springtime preparations, from ruby sauces to baked desserts and preserves. Grow it for a bold color show and a reliable harvest rhythm that turns everyday meals into seasonal celebrations.

Light: Full SunMaturity: 60 DaysHabit: Perennial_Crown

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Perennial_Crown
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

This is the kind of rhubarb that brings a clean, aggressive tart snap—so it performs best when you harness it with sugar and fat to round the edges and let the color turn syrupy. Cook it down just enough to get that lacquered, spoon-coating texture without collapsing the stalk bite.

Best Uses

ruby compote for toast or yogurt
high-gloss sauce for vanilla ice cream or cheesecake
baked crisp with sugar to balance the snap
jam/preserve where it sets cleanly for spoonable fills

Flavor Profile

sharp, bright tartness crisp-tender stalk bite ruby-red tang that blooms when heated gentle sweetness once cooked

Kitchen Pairings

strawberry ginger vanilla orange zest custard/cream (yogurt, crème fraîche, ice cream) butter

Frequently Asked Questions

What pest or disease commonly affects Rheum rhabarbarum (garden rhubarb), and what should I do if I see it?

Rhubarb crown and root can be hit by crown rot, often showing as dark, mushy tissue at the base and sudden wilting. Remove and discard affected crowns, then avoid replanting rhubarb in that spot for several years; improve drainage before replanting. Inspect crowns in early spring for soft spots and water only at the soil line to keep foliage and crowns from staying wet.

How often should I water Rheum rhabarbarum during its main growing phase?

During active leaf and petiole growth (spring through early summer), keep the soil evenly moist—aim for about 1–2 inches of water per week, adjusting for heat and rainfall. Water deeply so moisture reaches the crown zone, then let the top 1 inch of soil dry slightly before watering again. Avoid soggy soil around the crown, which increases rot risk.

How do I know when Rheum rhabarbarum petioles are ready to harvest?

Harvest when petioles are thick and sturdy—typically around 55–60 days after growth starts—and they should be fully colored for the variety (red/pink tones develop with light). Pick by pulling gently sideways and snapping near the crown rather than cutting; avoid removing all petioles at once. Stop harvesting in mid-to-late summer so the plant can rebuild energy for next year.