How to Grow Rhubarb 'Crimson Red'
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Rhubarb 'Crimson Red'
Rheum rhabarbarum 'Crimson Red'
vegetableCrimson Red is a perennial rhubarb variety prized for its deep red stalks that are both aesthetically striking and exceptionally tender. This cultivar produces vibrant crimson-colored petioles (leaf stalks) with a mild flavor and lower oxalic acid content compared to green varieties. It's a long-lived perennial that can produce for 10-15+ years from a single planting.
When should you plant Rhubarb 'Crimson Red' in your zone?
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Example Rhubarb 'Crimson Red' timeline · Pittsburgh, PA (Zone 6b)
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Plant Rhubarb 'Crimson Red'
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Rhubarb 'Crimson Red'
Late summer into fallBefore the first fall frost (≈ Nov 8)
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-7, with best production in cooler climates (zones 4-6)
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Get my Rhubarb 'Crimson Red' timeline →Growth Stages
Crown Establishment
3-4 monthsYoung rhubarb crown develops initial root system and sends up first leaf shoots; leaves are smaller and less vigorous than mature plants
Plant dormant crowns in early spring or fall; keep soil consistently moist; remove any flower stalks that emerge; do not harvest in first year
Vegetative Growth
Spring and early summer (3-4 months)Plant produces increasingly large leaves on elongating red stalks; foliage expands significantly; the crown becomes more established with stronger root development
Apply 2-3 inches of mulch around crown; fertilize monthly with balanced fertilizer or compost; remove flower stalks as they appear; begin light harvesting in year 2 if vigorous
Flowering (Bolt)
Late spring to early summer (3-6 weeks if not removed)Large flower stalks emerge from crown center with small greenish-white flowers in clusters; plants may bolt if stressed by heat or drought
Remove flower stalks immediately by cutting at base to redirect energy to leaf production; bolting is normal but reduces stalk quality; ensure adequate water and mulch to reduce bolting
Peak Production
Spring through early summer (8-10 weeks harvest window)Mature plant (year 3+) produces abundant crimson stalks up to 2 feet long with deep red coloring throughout; foliage is vigorous and full
Harvest regularly by pulling outer stalks when 12-18 inches long; harvest for 8-10 weeks then stop to allow plants to store energy; side-dress with compost annually in spring
Dormancy
Late fall through early spring (4-5 months)Plant dies back after first hard freeze; leaves yellow and wither; crown enters underground dormancy period; no visible growth above ground
Remove dead foliage in fall or early spring; apply 2-3 inches of compost or well-rotted manure over crown; do not disturb roots; plant needs winter chilling (vernalization) for next season
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Remove and destroy affected stalks; apply neem oil in spring; encourage beneficial insects; rotate plant location every 5-7 years
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Hand-pick beetles in early morning; use pheromone traps; spray neem oil or insecticidal soap; encourage parasitic wasps
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Increase humidity by misting; spray with water to dislodge; use insecticidal soap; apply neem oil if severe
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Remove affected leaves; improve air circulation; avoid overhead watering; apply sulfur dust or copper fungicide if needed
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Ensure excellent drainage; avoid overwatering; remove and destroy severely infected plants; plant in new location; use fungicide-treated crowns
Uses
Pies, Jams & Desserts
CulinaryCrimson Red stalks produce a vibrant red color ideal for pies, jams, compotes, and strawberry-rhubarb preserves. The lower oxalic acid content of this variety makes it milder and less sour than some other rhubarb types, requiring less added sugar. [source]
Fresh Cooking & Beverages
CulinaryFresh stalks can be diced for sauces, drinks, and baked goods; the tender red flesh is excellent for rhubarb cordial, syrup, or fresh consumption in salads. The crisp texture and mild flavor of Crimson Red make it particularly good for raw or lightly cooked preparations. [source]
Traditional Digestive Remedy
MedicinalRhubarb root and stalks have been used in traditional medicine for centuries, particularly in Traditional Chinese Medicine and Ayurveda, to support digestive health and regulate bowel function. The rheum compounds in rhubarb have mild laxative properties when consumed in moderation. [source]
Natural Dye & Cleaner
HouseholdThe deep crimson stalks of this variety can be used to create natural dyes for fabrics and yarn, producing rich red-pink hues. Rhubarb is also traditionally used as a natural cleaning agent and stain remover. [source]
Pollinator Support
WildlifeWhen allowed to flower, rhubarb blooms provide early-season nectar and pollen for bees and beneficial insects when other food sources are scarce. The tall flower stalks also create habitat structure in the garden. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting in year 2 when stalks reach 12-18 inches long; pull stalks from outside toward center by grasping near base and twisting gently; harvest for 8-10 weeks in spring/early summer, then stop to allow plant to replenish energy reserves; never strip all stalks at once; avoid harvesting before mid-May in cold climates; stop harvesting entirely the first year; the red color indicates ripeness and lower oxalic acid content; cut off and discard all leaf blades as they contain high oxalic acid
Fun Facts
- 🌱 Rhubarb is technically a vegetable despite being used in sweet preparations—it's the leaf stalk (petiole) we eat, not a fruit, making it unique in culinary classification.
- 🌱 The Crimson Red variety gets its vibrant red color from the presence of anthocyanins, the same antioxidant compounds found in berries, and produces fruit-like visual appeal year after year.
- 🌱 A single rhubarb plant can live and remain productive for 15-20 years with proper care, making it one of the longest-producing perennial vegetables in the home garden.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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