How to Grow Rhubarb Crimson Red
Rhubarb Crimson Red
Rheum rhabarbarum 'Crimson Red'
vegetableCrimson Red is a perennial rhubarb variety prized for its deep red stalks and sweet, tender flavor with minimal tartness. It is a vigorous, long-lived plant that produces abundant harvests year after year once established. The variety is particularly valued for its striking color and superior culinary qualities.
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-8, with best performance in cooler northern climates
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Growth Stages
Dormancy
November-FebruaryPlant is underground and dormant during fall and winter months
Mulch heavily with 3-4 inches of compost or straw to protect from harsh winters and provide spring nutrients. Do not disturb the plant.
Spring Emergence
March-AprilRed shoots and leaves emerge from the crown as soil warms; unfurling deep crimson stalks appear
Remove winter mulch gradually as growth begins. Ensure soil is moist. Do not harvest in first year; allow foliage to develop strength. Apply balanced fertilizer.
Vegetative Growth
April-JuneLarge leaves expand on thick, deeply pigmented red stalks; plant reaches full size by early summer
Remove flower buds as they appear to direct energy into stalk production. Water consistently (1-2 inches weekly). Monitor for pests. Add compost layer around base.
Harvest
May-JulyStalks reach full size (12-18 inches long) with vibrant crimson color; leaves are fully mature
Begin harvesting in year 2 and beyond. Grasp stalks at base and pull away from crown. Harvest only 1/3 of stalks per picking to avoid weakening plant. Continue for 8-10 weeks.
Summer Rest & Decline
July-OctoberGrowth slows as heat increases; leaves may yellow or brown; plant conserves energy
Reduce harvesting or stop entirely. Keep soil mulched to maintain moisture and cool roots. Water during dry periods. Plant begins preparing for dormancy.
Common Pests
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Remove affected stems immediately and destroy. Apply neem oil in spring. Maintain plant health to improve resistance.
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Hand-pick beetles early morning. Use row covers on young plants. Apply insecticidal soap if infestation is severe.
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Remove hiding places (boards, dense mulch). Set beer traps. Apply diatomaceous earth around plant base. Introduce beneficial nematodes.
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Spray with water to dislodge. Apply neem oil or insecticidal soap. Increase humidity. Avoid over-fertilizing with nitrogen.
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Ensure excellent drainage. Never overwater. Remove and destroy affected crowns. Plant in raised beds if necessary. Avoid planting too deep.
Uses
Pies, jams, and desserts
CulinaryCrimson Red's sweet, less-tart flavor makes it excellent for strawberry-rhubarb pie, jams, crumbles, and desserts. The crimson color bleeds beautifully into finished products, providing natural color without food dyes. [source]
Beverages and preserves
CulinaryUse fresh stalks for rhubarb punch, cordials, shrubs, and wine. Excellent for making preserves, syrups, and infusions that showcase the plant's natural tartness balanced with sweetness. [source]
Digestive and laxative properties
MedicinalRhubarb root and stalk have been used in traditional medicine to promote healthy digestion and as a gentle natural laxative. Contains compounds like anthraquinones and emodin with studied laxative properties. [source]
Natural cleaning agent
HouseholdRhubarb leaves contain oxalic acid and can be used to make a natural cleaner for removing rust and mineral deposits from garden tools and outdoor furniture. [source]
Pollinator and beneficial insect support
WildlifeWhen allowed to flower, rhubarb produces tall spikes of flowers attractive to bees and other pollinators, supporting early-season food sources for beneficial insects. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Do not harvest in the first year; allow the plant to establish a strong root system. Beginning in year 2, harvest from late spring (May) through early summer (July), typically 8-10 weeks. Grasp stalks at the base where they meet the crown and pull downward with a gentle twist. Harvest only 1/3 to 1/2 of the stalks per picking to ensure the plant retains enough foliage for photosynthesis. Remove any flower stalks as they appear to prevent seeding and direct energy into edible stalk production. Stop harvesting after July to allow the plant to build strength for dormancy.
Fun Facts
- 🌱 Rhubarb leaves contain high levels of oxalic acid and should never be eaten; only the stalks are edible. Historically, rhubarb was so prized in Europe that it was worth its weight in gold during the Renaissance.
- 🌱 Crimson Red is naturally sweeter and less tart than green rhubarb varieties, requiring less added sugar in recipes. The deep red color comes from anthocyanin pigments, the same compounds that give blueberries and raspberries their colors.
- 🌱 A single rhubarb plant can produce for 15-20+ years with proper care, making it one of the longest-producing perennial crops for home gardeners. Victorian gardeners would force rhubarb indoors during winter for early-season harvests, using candlelit cellars to encourage pale, sweet stalks.
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