GERMAN WINE rhubarb
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General characteristics
- Name
- ‘German Wine’ Rhubarb, Rheum × coltorum ‘German Wine’.
- ‘German Wine’ Rhubarb, Rheum × coltorum ‘German Wine’.
- Origin/history
- Introduced around 1910, developed by Henry Benthien.
- 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.
- 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.
- 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.
- 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.
- One of the sweetest varieties of rhubarb.
- Texture/cooking
- Tends to be grainy when cooked.
- 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.