Rhubarb chard is a swiss chard. Also called ruby chard. Chard is closely related to beetroot but has a small inedible root and grown for its attractive and mild flavoured leaves. The leaves can be harvested as baby leaf or fully grown. The leaves can be gently cooked like Spinach and the ribs treated like Asparagus. The taste is rich and earthy when mature just like a cross between beetroot and spinach. The beautiful colour adds ornamental interest to your vegetable garden.
Can be treated as a cut and come again crop. Young,tender leaves are eaten fresh as a salad green, or mature leaves can becooked like you would cook spinach, steamed, boiled or sautéed in a littlebutter.