I was told the U. of Minnesota had a rhubarb variety collection at one time_______________________________________________
that was being tested for wine making. Never saw any published results on
it and the collection was taken out by an overzealous groundskeeper. There
are definite differences in rhubarb, though. I've tried a dozen or so
varieties and found some real variation in them. Some old green stemmed
types from England such as Glaskin's Perpetual have milder, more tender
stalks than standard reds. I have a light red type called "Elmblitz" that
is far lower in acid than any other rhubarb.
http://www.seeds-by-size.co.uk/ has carried a wider selection of rhubarb
from seed than anyplace else I've found. Many varieties come pretty true
from seed.
-Lon Rombough
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