There’s a beautiful colour variation in ‘Timperley Early’ rhubarb.
It’s a myth that all rhubarb is red. Some varieties have really wonderfully deep red stems, but these ‘Timperley Early’ rhubarb stems show the variation you can get from one plant.
I’m eating a lot of stewed rhubarb for breakfast at the moment, either with porridge, or with baked apple and natural yoghurt. I was partly inspired by a story I heard about a centenarian who claimed his secret of a long life was eating rhubarb for breakfast every day. Not a very scientific decision, but I decided that even if I don’t reach 100, I can still have happy mornings with a bowl of allotment rhubarb.
So long as you cut the leaves off, as they are poisonous, you can gobble up the whole stem, red, pink or green.