GERMAN WINE rhubarb

General characteristics

• Name    
  • ‘German Wine’ Rhubarb, Rheum × coltorum ‘German Wine’.
    
• Origin/history    
  • Introduced around 1910, developed by Henry Benthien.
    
• Size/habit    
  • Reaches approximately 60–70 cm in height, with a spread of 60–80 cm. Some sources indicate a stem height of ~100 cm.
    
• Hardiness    
  • Zone 3 according to several nurseries/producers.
    
• Visual appearance of stems    
  • Starts out “green with dark pink spots” on green stems, becoming redder with maturity or depending on the region.
    
• Flavor    
  • One of the sweetest varieties of rhubarb.
    
• Texture/cooking    
  • Tends to be grainy when cooked.
    
• Recommended use    
  • Very good for juice, rhubarb wine, and for “processing” (jams, etc.). Less suitable for traditional cooking where a fine texture is desired.

Strengths

• High vigor and productivity, particularly a second harvest possible in the same season.
• Very suitable for winemaking or juice extraction, thanks to its sweetness.
• Large, sturdy stalks, resistant to certain diseases such as wilting or rot, according to some sources.

Limitations / what to watch out for

• Less desirable texture for certain culinary uses where fineness is important: it becomes grainy when cooked.
• Stalk color may vary depending on location, climate, and maturity. In colder or less sunny climates, the redness may be less pronounced.
• The leaves are poisonous, as with all rhubarb plants—something to be aware of if you have children or pets.