Rhubarb

Looks so good, how do you get it so red at the top?

It must be in the variety!

I don't know what variety it is as I inherited it when I took on the plot about ten years ago.

Over the years other colleagues on the plots have had a bit of it as they, like me, and now you Drc, like its size and colour.

I haven't come across any other variety that has stems two and half feet long and as thick as your wrist that is stringless and tastes as good as it looks.

Hi both, I would think it is Champagne. I always won first prize at our local flower show with mine. I saw Raspberry Red in the GC last year and bought a pot. It is much smaller sticks and like Champage does not need too much sugar to sweeten it.

Compared to my efforts this is straight, has good colour looks as if it would be sweet and tender. Is it an old variety Scots gran?

Yes it is and I don't think it can be beaten for flavour and the red colour goes right through the stalk. I was surprised when the judge broke a stick from each exhibit ( I was acting as a steward) and I asked why he did that. He explained it was to see if the red colour was all the way through. There are recipes for rhubarb champagne on the internet.

Thanks SG