Why Doesn't my Rhubarb Turn Red
Rhubarb is a seasonal spring favorite featuring small flowers, triangular poisonous leaves, and fleshy long edible stalks. In cooking, the stalks are crisp like celery and have a tart, strong taste. Although rhubarb is categorized as a vegetable, it is usually prepared as a fruit. Most stalks are prepared with sugar and added to pies and similar desserts. It has laxative properties, which can help alleviate constipation. However, many people are concerned about cooking rhubarb because it doesn’t turn red as expected. So, here at OneHowTo.com, we are trying to find out why doesn't rhubarb turn red.
It depends on how the rhubarb is grown
Rhubarb is grown in very small quantities, mainly to manage weeds. Only 7 to 10% of the stalks are allowed to ripen enough to become red in color. The rest remain green. Additionally, not all rhubarb is created the same way. There are only some varieties of rhubarb that turn red. This does not affect its flavor, but red rhubarb looks attractive in food. To let the rhubarb ripen fully, the yield should be fertilized with well-composted manure. Rhubarb grows robustly when supplied with sufficient nutrients. So, use a good fertilizer for this crop, such as compost. Moreover, ensuring that the rhubarb has ample space to grow without competing for resources can also enhance its color.
The rhubarb may be pH sensitive
Rhubarb grows properly when exposed to full sun, and the soil in which it is grown should have a pH between 6.0 and 6.8. Your rhubarb is not turning red because it was grown in soil with an incorrect pH. Therefore, before planting your rhubarb or purchasing some from outside, make sure that the soil in which it was grown had the right pH value. It should be noted that maintaining the appropriate pH is crucial not just for color enhancement but also for optimal growth and health of the plant.
The rhubarb may have acidic tissues
Your rhubarb does not turn red because it probably has acidic tissues. At the end of the season, when the rhubarb starts dying down, each piece that falls to the ground will carry acidity with it. Over time, acidity from the decomposing pieces reduces the surrounding soil’s pH. Consequently, the red color leaves the plant, leaving you with only green stems. One effective method is to remove the old plants and place new red-stemmed pieces in their place. You should also clean up any dying foliage during each fall season, and stems should be cut off as they start dying back. The area should be thoroughly raked after all the plant’s material has died. Additionally, using a soil pH tester regularly can help monitor changes and inform necessary soil amendments.
Understand that green is fine
It is just a myth that red rhubarb is better. You need to understand that green rhubarb does not imply it is not sweet. Green varieties are more productive, and red varieties are no sweeter than the green ones. A deep red petiole variety is more popular among those who want red rhubarb, but the Victoria variety, which is perhaps the greenest of rhubarb, produces very sweet stems too. Instead of being obsessed with red rhubarb, embrace and enjoy the green varieties as well. On the other hand, remember that the color of rhubarb can be influenced by many factors, including the plant's genetics and environmental conditions. Click here to know how to cook rhubarb in the microwave. Additionally, experimenting with different cooking methods can bring out the best flavors in both red and green rhubarb.
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