Rhubarb is a garden classic that promises a delicious harvest with that signature tangy kick. If you’re looking to add some to your patch, these varieties offer fantastic yields and look great in the garden, too.
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++Goliath (Rheum rhabarbarum “Goliath”)
True to its name, ‘Goliath’ is a green-fleshed variety that grows bigger than almost any other rhubarb out there. This giant can reach heights of up to three feet! The thick stalks have pale green flesh and a slightly tart, robust flavor. Because of its mild acidity, it offers a really crisp and refreshing taste that’s perfect for summer baking.
++Holsteiner Blood (Rheum rhabarbarum “Holsteiner Blut”)
‘Holsteiner Blood’ is a fan favorite for a reason. Its stalks are a deep, vivid red that almost looks like—you guessed it—blood. This variety stays a bit more compact, usually topping out around 20 inches. While the flesh is mostly green, you’ll often see beautiful streaks of soft pink running through it. It has a lovely, mild-yet-tart aroma that rhubarb lovers crave.
++Elmsblitz (Rheum rhabarbarum “Elmsblitz”)
If you’re a fan of heirloom plants, ‘Elmsblitz’ is a classic choice. It’s been a staple in European gardens for ages. What makes this one special is its red flesh and very low oxalic acid content. This results in a much milder, smoother flavor that’s a hit with people who find other rhubarbs a bit too sharp. It typically grows to about 30 inches tall.
++Campbell (Rheum rhabarbarum “Campbell”)
Looking for something that can handle a tough winter? ‘Campbell’ might be your best bet. It’s incredibly cold-hardy and stands up to frost better than almost any other variety. The stalks can be a bit fibrous, but don’t let that deter you—those fibers break down beautifully once cooked. It reaches about 28 inches in height and delivers that wonderful, traditional rhubarb punch.
++Canada Red (Rheum rhabarbarum “Canada Red”)
As the name suggests, ‘Canada Red’ is famous for its intense red stalks. The best part? The color goes all the way through the flesh and stays bright even after cooking. Since we eat with our eyes first, this is a huge plus—which is why you’ll often see it used in professional kitchens. It’s a vigorous grower and is ready for harvest from May through June.
++Elmsjuwel (Rheum rhabarbarum “Elmsjuwel”)
‘Elmsjuwel’ is often called “Raspberry Rhubarb” because of its delightfully fruity aroma. The dark red stalks look stunning against the bright green leaves, making it a great choice if you want your veggie patch to look as good as it tastes. It’s a traditional variety that has gained popularity everywhere for its reliable growth and sweet-tart balance.
++Elmsfeuer (Rheum rhabarbarum “Elmsfeuer”)
If you want a massive harvest, ‘Elmsfeuer’ is the way to go. It produces long, strikingly red stalks with matching red flesh. This variety is naturally quite sweet, meaning you can get away with using much less sugar (or even none at all!) when you’re prepping it. It’s a fantastic option for health-conscious bakers.
%%Livingstone (Rheum rhabarbarum “Livingstone”)
Want to know a pro-gardener secret? Check out ‘Livingstone.’ Unlike most rhubarbs that finish up in early summer, this is an “everbearing” or autumn variety. You can keep harvesting from May all the way until October! The stalks have a delicate pink hue and a flavor that perfectly balances that classic tang with a mild, smooth finish.