Rhubarb 'Holsteiner Blut'

Rhubarb 'Holsteiner Blut': The Prolific Crimson Classic of the Kitchen Garden

Rhubarb 'Holsteiner Blut' (Holstein Blood) is a vigorous and high-yielding heritage variety, celebrated for its slender, deep-crimson stems and its perfectly balanced, tangy flavour. Originating from Germany in 1918, this reliable perennial is a favorite for home growers due to its intense colour that runs deep through the stalk, ensuring your pies, crumbles, and jams maintain a beautiful rosy hue even after cooking. Beyond its culinary prowess, 'Holsteiner Blut' is a magnificent architectural plant, featuring enormous, crinkled grey-green leaves and, in early summer, tall, dramatic plumes of creamy-white flowers. It is the ultimate choice for the "edimental" gardener, providing heavy gourmet harvests and bold, structural beauty for up to 20 years.

• High Anthocyanin Content: Unlike varieties that stay green inside, 'Holsteiner Blut' is prized for its "blood-red" stems. This high pigment content not only looks stunning but is packed with beneficial antioxidants.
• Refined, Sharp Flavour: Known for its classic rhubarb "tang," it offers a pronounced acidity that pairs beautifully with sweet strawberries or creamy custards.
• Exceptional Vigor: This is a fast-growing, robust variety that establishes quickly. It is highly productive, offering a generous mid-to-late season harvest from late spring through early summer.
• Ornamental Grandeur: The contrast between the vibrant red stalks, massive wavy leaves, and 1.2-meter flower spikes makes it a fantastic structural plant for the back of a border or a dedicated vegetable bed.

Gardener's Tip: "The Forced Harvest Secret"

To enjoy an even earlier and sweeter harvest, you can "force" your Holsteiner Blut. In January or February, cover an established crown with a traditional clay rhubarb forcer or a large bucket to exclude all light. This tricks the plant into growing rapidly in search of sun, resulting in pale, ultra-tender, and extra-sweet pink stalks that can be harvested weeks before the main crop. Remember to only force the same crown every two or three years to allow the plant time to recover its energy!

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