Frank P Matthews
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Rhubarb is a hardy perennial vegetable with large leaves and tart flavoured, red, pink or greenish stalks.
The stems can be picked in spring and can be used for desserts and cordials. The flavour can vary in sweetness depending on the age of the stems. Leaves should be composted as they are toxic and shouldn’t be digested.
Rhubarb need an open, sunny site with moist, but free-draining soil. Avoid frost pockets as the stems are susceptible to frost. Do not harvest during the first year after planting as this will reduce the vigour. Once planted, it should not be moved and appreciates a generous annual mulch of well-rotted compost or manure.
Rhubarb
A strong vigorous variety with vivid red stems and a well-balanced acidity.
A good forcing variety for early young tender shoots. Red-based pink stems, very tender and deliciously sweet.
The best cooking variety, sweet and mild. Recommended for it’s sweet, juicy and mild flavours. Very attractive.
One of the sweetest varieties of red rhubarb with shorter more slender, cherry-red stalks.
Long, thick red stems produced from May outdoors and March when forced. Easy to grow, excellent flavour.
Everbearing Rhubarb crops twice a year with dark green to deep red stalks. An apple-fresh, sharp, sweet flavour.
Attractive pink blossom early in the spring, stunning larger green foliage, and extremely sweet tasty stalks.
Relatively early and produces high quality deep red thick stalks without forcing. Sweet delicious flavour.