I had two rhubard plants side by side in a rhubarb-unfriendly climate and I'm surprised how different they were. One was a lot more red and tastier but did not thrive; the other did somewhat better, tended to bolt, and wasn't as good (I simmered with sugar for tasting). I don't recall now what the flavor difference was, I'd have thought rhubard is mostly just tart.
Lisa (previously in hot dry sunny Southern Oregon)
thinking of planting out a big patch of rhubarb. I'm
curious if there
is really much difference between rhubarbs, especially as
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