Canadian Red Rhubarb

This vigorous Rhubarb is full of flavor and a good source for Potassium and Vitamin C. I am delicous in pies, sauce, jams and wine. Needs well-drained soil and a sunny location. Use organic matter and compost along with liquid or slow release fertilizer will ensure it gets off to a great start. Harvest when stems are plump and bright red and when leaves are a mature size. Leaves should not be eaten.

Strawberry Rhubarb Crunch

2 cups packed brown sugar           2 tablespoons cornstarch
2 cups all-purpose flour                  1 cup sugar
1 cup cold butter or margarine      1 cup water
2 cups quick-cooking oats             1 teaspoon vanilla extract
6 cups fresh sliced rhubarb           1 3 oz. package strawberry gelatin

In a bowl, combine brown sugar and flour. Cut in butter until crumbly and stir in oats. Press half of the crumbly mixture into a 13 x 9 x 2-inch greased baking dish. Top with rhubarb. Combine cornstarch and sugar in a saucepan. Stir in water until smooth. Bring sauce to a boil, cook and stir for 2 minutes or until thick. Remove from the heat and stir in vanilla. Pour sauce over the rhubarb, sprinkle with gelatin powder. Top with remaining crumbly mixture. Bake at 350 degrees for 40-45 minutes, until rhubarb is tender, and top is golden brown. Yields 12-15 servings.

Full Sun
Height 36-48"
Plant 3' Apart