Is Red Rhubarb Better Than Green Rhubarb?

Many gardeners assume that red rhubarb stalks are sweeter, better-tasting or more desirable than green ones — and this assumption affects which varieties they choose and sometimes even whether they eat their own crop if it comes out green. The reality is more nuanced: stalk colour is primarily a variety characteristic, not a reliable indicator of flavour, sweetness or culinary quality. Both red and green rhubarb are equally edible and can be equally delicious.

Why red rhubarb is not automatically sweeter

The red pigmentation in rhubarb stalks comes from anthocyanins — the same compounds found in red berries and purple vegetables. These pigments are not related to sugar content. A green-stalked variety can be just as sweet (or sweeter) than a red one. Flavour in rhubarb is determined by the balance of oxalic acid and sugars, which varies by variety, growing conditions and harvest timing — not by colour.

Why some stalks turn green despite red varieties

Even inherently red varieties often produce green or greenish-red stalks in shaded positions, in cool seasons, or later in the year. Anthocyanin production is triggered by light and temperature, so the same plant will produce deeper red stalks in a sunny position and paler or greener ones in shade. The flavour difference is negligible. When people discover their "red" rhubarb is producing green stalks, it is usually a light or temperature response, not a wrongly-labelled plant.

Recommended varieties by use

For early spring harvests, Timperley Early (red) and Victoria (green-red) are reliable classics. For forced rhubarb with especially tender, sweet stalks, Timperley Early forces well. For a later, reliable crop with deep red colour, Raspberry Red and Cawood Delight are popular choices.