Champagne Rhubarb
by
Lincs_fruits
SKU: Champagne-Rhubarb-5pot
The Rheum hybridum 'Champagne' is a classic rhubarb variety known for its excellent qualities, especially for forcing. Here's a breakdown of the information provided:
Forcing Characteristics:
This variety is considered by many to be the ultimate choice for forcing.
It produces long, slender, strawberry-pink stems when forced, which are known for their delicious sweet flavor.
Natural Growth Characteristics:
When left unforced, the stems darken to crimson-red.
Ready for harvesting in May.
General Description:
Champagne is a traditional and old rhubarb variety.
It produces long, thick, bright scarlet stems with a sweet taste.
The variety is very easy to grow, reliable, and early cropping.
The rhubarb can be consumed fresh or used in various culinary applications, including alcoholic beverages, jams, and crumbles.
Appearance:
The leaves are described as very attractive and atrovirens.
However, it's important to note that the leaves contain a high level of oxalic acid, making them slightly poisonous.
Growing Tips:
Rhubarbs thrive in an open, sunny site with moist, free-draining soil.
Frost pockets should be avoided, as the stems are susceptible to frost.
It is recommended not to harvest during the first year after planting to maintain plant vigor.
Once planted, it's advised not to move the rhubarb.
The plant appreciates an annual mulch of well-rotted compost or manure.
Harvesting:
Harvesting is typically done when the stems are ready, usually in May for this variety.
For forced rhubarb, the stems are long, slender, and strawberry-pink.
Caution:
The leaves contain oxalic acid, and while they are visually appealing, they should not be consumed due to their slight toxicity.
In summary, Rheum hybridum 'Champagne' is a versatile and flavorful rhubarb variety, well-suited for forcing and various culinary uses. Proper care, including selecting a suitable growing site and avoiding consumption of the leaves, is essential for successful cultivation.
Forcing Characteristics:
This variety is considered by many to be the ultimate choice for forcing.
It produces long, slender, strawberry-pink stems when forced, which are known for their delicious sweet flavor.
Natural Growth Characteristics:
When left unforced, the stems darken to crimson-red.
Ready for harvesting in May.
General Description:
Champagne is a traditional and old rhubarb variety.
It produces long, thick, bright scarlet stems with a sweet taste.
The variety is very easy to grow, reliable, and early cropping.
The rhubarb can be consumed fresh or used in various culinary applications, including alcoholic beverages, jams, and crumbles.
Appearance:
The leaves are described as very attractive and atrovirens.
However, it's important to note that the leaves contain a high level of oxalic acid, making them slightly poisonous.
Growing Tips:
Rhubarbs thrive in an open, sunny site with moist, free-draining soil.
Frost pockets should be avoided, as the stems are susceptible to frost.
It is recommended not to harvest during the first year after planting to maintain plant vigor.
Once planted, it's advised not to move the rhubarb.
The plant appreciates an annual mulch of well-rotted compost or manure.
Harvesting:
Harvesting is typically done when the stems are ready, usually in May for this variety.
For forced rhubarb, the stems are long, slender, and strawberry-pink.
Caution:
The leaves contain oxalic acid, and while they are visually appealing, they should not be consumed due to their slight toxicity.
In summary, Rheum hybridum 'Champagne' is a versatile and flavorful rhubarb variety, well-suited for forcing and various culinary uses. Proper care, including selecting a suitable growing site and avoiding consumption of the leaves, is essential for successful cultivation.
Fruit Ready to Pick:
The Rheum hybridum 'Champagne' is a classic rhubarb variety known for its excellent qualities, especially for forcing. Here's a breakdown of the information provided:
Forcing Characteristics:
This variety is considered by many to be the ultimate choice for forcing.
It produces long, slender, strawberry-pink stems when forced, which are known for their delicious sweet flavor.
Natural Growth Characteristics:
When left unforced, the stems darken to crimson-red.
Ready for harvesting in May.
General Description:
Champagne is a traditional and old rhubarb variety.
It produces long, thick, bright scarlet stems with a sweet taste.
The variety is very easy to grow, reliable, and early cropping.
The rhubarb can be consumed fresh or used in various culinary applications, including alcoholic beverages, jams, and crumbles.
Appearance:
The leaves are described as very attractive and atrovirens.
However, it's important to note that the leaves contain a high level of oxalic acid, making them slightly poisonous.
Growing Tips:
Rhubarbs thrive in an open, sunny site with moist, free-draining soil.
Frost pockets should be avoided, as the stems are susceptible to frost.
It is recommended not to harvest during the first year after planting to maintain plant vigor.
Once planted, it's advised not to move the rhubarb.
The plant appreciates an annual mulch of well-rotted compost or manure.
Harvesting:
Harvesting is typically done when the stems are ready, usually in May for this variety.
For forced rhubarb, the stems are long, slender, and strawberry-pink.
Caution:
The leaves contain oxalic acid, and while they are visually appealing, they should not be consumed due to their slight toxicity.
In summary, Rheum hybridum 'Champagne' is a versatile and flavorful rhubarb variety, well-suited for forcing and various culinary uses. Proper care, including selecting a suitable growing site and avoiding consumption of the leaves, is essential for successful cultivation.
Forcing Characteristics:
This variety is considered by many to be the ultimate choice for forcing.
It produces long, slender, strawberry-pink stems when forced, which are known for their delicious sweet flavor.
Natural Growth Characteristics:
When left unforced, the stems darken to crimson-red.
Ready for harvesting in May.
General Description:
Champagne is a traditional and old rhubarb variety.
It produces long, thick, bright scarlet stems with a sweet taste.
The variety is very easy to grow, reliable, and early cropping.
The rhubarb can be consumed fresh or used in various culinary applications, including alcoholic beverages, jams, and crumbles.
Appearance:
The leaves are described as very attractive and atrovirens.
However, it's important to note that the leaves contain a high level of oxalic acid, making them slightly poisonous.
Growing Tips:
Rhubarbs thrive in an open, sunny site with moist, free-draining soil.
Frost pockets should be avoided, as the stems are susceptible to frost.
It is recommended not to harvest during the first year after planting to maintain plant vigor.
Once planted, it's advised not to move the rhubarb.
The plant appreciates an annual mulch of well-rotted compost or manure.
Harvesting:
Harvesting is typically done when the stems are ready, usually in May for this variety.
For forced rhubarb, the stems are long, slender, and strawberry-pink.
Caution:
The leaves contain oxalic acid, and while they are visually appealing, they should not be consumed due to their slight toxicity.
In summary, Rheum hybridum 'Champagne' is a versatile and flavorful rhubarb variety, well-suited for forcing and various culinary uses. Proper care, including selecting a suitable growing site and avoiding consumption of the leaves, is essential for successful cultivation.
Fruit Ready to Pick:
Water Needs / Maintence
/
Spaced Apart
Pollination Group
Overall Height
Species
Root Stock
Fruits ready to be picked
