Rhubarb Red Glaskins
Large plants producing generous crops of full flavoured, succulent stems with the perfect balance of sweetness and tartness. A perennial plant that dies back in Winter and needs very little maintenance once established. High in vitamins and minerals and very low in calories.
| How To Grow | Sow the seeds 10mm (½in) deep, firm down gently and keep moist. Seedlings emerge in 10-14 days. Seedlings appear 10 - 14 days. |
|---|---|
| When To Plant | Spring, Summer too in cooler regions. |
| Sow | Spring |
| Soil Type | fertile, well drained |
| When | Spring, Summer too in cooler regions. |
| Where | In seedling trays or pots of seed raising mix. Prepare the soil well by adding organic material and a pre-planting fertiliser. |
| How Sow | Sow the seeds 10mm (½in) deep, firm down gently and keep moist. Seedlings emerge in 10-14 days. Seedlings appear 10 - 14 days. |
| Care | Transplant into cropping position in part shade when large enough to handle, spacing plants 90cm (3in) apart. |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Recipe
Scandinavian Rhubarb Soup
Ingredients
Instructions
For a Scandinavian rhubarb soup, combine chopped rhubarb stems, sugar and water and bring to a boil. Reduce heat and simmer stirring occasionally until rhubarb is tender. Add a pinch of salt and vanilla extract. Serve chilled with whipped cream and strawberries.
Caution: Rhubarb leaves and roots are harmful if eaten.