MacDonald rhubarb
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$17.95
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Origin & history
- It was developed in the 1920s by Harold Murray of MacDonald Agriculture College in Quebec.
- It originated from a seedling of the Victoria variety, selected for its red stems.
Botanical characteristics
- Stems: thick, upright, red (sometimes with a little green towards the top). The skin is thin and the flesh is pinkish.
- Height/size: stems can reach approximately 90 cm.
- Leaves: large, heart-shaped (cordate), wider than they are long, slightly rounded and without a point. Edges are slightly wavy.
Taste & use
- It is known for being juicy, tender, with good fibers.
- When cooked, it turns a pretty pink color.
- It requires less sugar than older varieties for cooking, which is an advantage.
Resistance & cultivation
- Very vigorous and productive. Resistant to wilting and root rot.
- Hardiness: tolerates cold well — listed for Canadian zone 3.
- However, it produces flower stalks (seed stalks) moderately — it sends up seed stalks but seems to produce few seeds.
