Hello Greig,
AS a lot of rhubarb is grown from seed it can be very variable in stem colour. I understand greenish stems are just as flavourful but less appealing. put a little bit of cochineal (red food colouring) or raspberry cordial in the pot when you are cooking it to enhance the appearance. trust this helps.
09 Nov 16 Rebecca (Australia - sub-tropical climate)
Gold Coast here.. Usually my rhubarb carks it after 12 mths or so.. doesn't like sea level humidity.
When I cook the green stem varieties, I simply add a drop of cochineal once cooled down to change colour to the red..(which is more attractive.)
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This planting guide is a general reference intended for home gardeners. We recommend that you take into account your local conditions in making planting decisions. Gardenate is not a farming or commercial advisory service. For specific advice, please contact your local plant suppliers, gardening groups, or agricultural department. The information on this site is presented in good faith, but we take no responsibility as to the accuracy of the information provided.
We cannot help if you are overrun by giant slugs.