Early Champagne Rhubarb
Rheum x hybrdum
This old English variety with gooseberry green stems is thought to be a selection of
Hawke’s Champagne developed in the 1850s by Edward Hawkes. Early Champagne was
mentioned in The Gardener’s Monthly in 1860 and was sold by Peter Henderson of New York in 1906. It is also featured in Dr. Weaver’s 100 Vegetables and Where They Came From (2000). Its old-time popularity was due to earliness – often ready to harvest in late March or early April, and its desirability as a forcing rhubarb for cold frames. It was once widely used to make sparkling rhubarb champagne and is singular for its fine flavor: an excellent balance of sweet and acidity.
Perennial preferring rich soil in full sun. Minimum of 40 seeds.