Crimson Cherry Rhubarb
Rheum rhabarbarum 'Crimson Cherry'
vegetableCrimson Cherry is a deep red-stemmed rhubarb cultivar known for the brightest scarlet stalks of any garden rhubarb, holding their color through cooking. Rhubarb is the perennial pie plant: a single crown produces tart juicy stalks for 15 to 20 years, returning each spring as the first homegrown fruit of the year.
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Sun
full sun
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Water
Every 4 days
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Harvest
~18 months
to first harvest
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Difficulty
easy
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Lifecycle
perennial
Comes back every year
↔️
Spacing
3-4 ft apart
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Planting Depth
Top bud just at or 1 in above soil
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Soil pH
6.0-6.8
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 3 – 8
When to Fertilize
Annually in early spring as growth restarts
Fertilizer
Compost or 10-10-10 at 1/2 cup per plant
🌱 Growing Guide
Plant dormant crowns in early spring or fall on well-drained soil rich in compost. Set crowns with the top bud just at or 1 in above the soil line; do not bury deeper or you will invite crown rot. Space 3 to 4 ft apart with rows 3 to 4 ft apart; mature plants spread that wide. Do not harvest at all the first year; from a planted crown you can take a few stalks the second year, then harvest freely from year three on, always leaving at least half the stalks to keep the crown strong.
Planting Calendar
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Direct sow
Apr 15
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Projected first harvest
Apr 29 · Year 3
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
Year 1
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Strawberries — Classic partner in pies and beds; share the same cool-season window
- Garlic — Sulfur compounds may discourage rhubarb pests
- Chives — Repels aphids and shares perennial bed conditions
- Comfrey — Mineral-mining mulch returns potassium to the crown
❌ Keep away from
Tomato
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Plant on well-drained soil and do not bury the crown deeper than 1 in; avoid soggy mulch against the crown
Inspect for wilting stalks and hand-pick weevils in early summer; remove and destroy wild dock and burdock nearby which host the pest
Iron phosphate bait around young plants; clear leaf debris
Remove infected leaves and improve airflow; never compost rhubarb leaves with disease
🌾 Harvest & storage
Skip harvesting entirely in year 1 and take only a few stalks in year 2; from year 3 on, harvest freely. Grasp stalks at the base and pull with a slight twist; do not cut, which leaves a stub that rots back into the crown. Pick when stalks are 10 to 15 in long and pencil-thick. Harvest for 4 to 6 weeks the first full season, then 8 to 10 weeks in mature beds. NEVER eat the leaves; they contain toxic oxalic acid. Trim leaves off into the compost and use only the red stalks.
🥗 Nutrition & benefits
About 21 calories per 100 g stalks with 1.8 g fiber, 8 mg vitamin C, 288 mg potassium, and 86 mg calcium. Rhubarb is also a notable source of vitamin K (29 mcg per 100 g) and the polyphenols anthraquinone and resveratrol. Important: only the red stalks are edible; the leaves contain toxic levels of oxalic acid.
⚠️ Toxicity & safety
Eat only the stalks. Rhubarb LEAVES are toxic - they are high in oxalic acid and should never be eaten. Cut the leaves off and compost them; use only the stalks.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.