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Rhubarb variety

I need a new rhubarb crown and wondered if anyone can recommend a variety without the ghastly aftertaste that so many have, please. 


  • I've never noticed an unpleasant aftertaste with rhubarb - I wonder whether you're picking it too late in the season?

    “I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh

  • pansyfacepansyface Posts: 21,549

    Not eating the leaves are you?image

    Apophthegm -  a big word for a small thought.
    If you live in Derbyshire, as I do.
  • LoganLogan Posts: 2,532
    Roxy2 Try cooking it with honey instead of sugar, but you can't pull it now it's to late. I've got stockbridge arrow, valentine, timperley early, Victoria, raspberry red, also got 2 autumn ones pultons pride and Livingston, I haven't pulled any yetimage
  • I have heard that adding some sweet Cicely to rhubarb when your stewing it softens the taste. Never tried it though as I am happy to eat rhubarb a stewed with just sugar.

  • WelshonionWelshonion Posts: 3,114
    Grated zest of orange goes very well with rhubarb.
  • That's a nice idea welsh onion. I tend to just put frozen rhubarb in microwave and have with yoghurt. Will add the orange next time

  • roxy2roxy2 Posts: 23

    Thanks to all, sweet cicely is on the list now and I might try an autumn one, thanks for that tip.

  • Hostafan1Hostafan1 Posts: 33,720

    pansyface, that made me laugh out loud. image

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