Rhubarb Rosenhagen is an old variety which has been recently reintroduced due to its essential health qualities.

Rhubarb Rosenhagen contains up to three times less oxalic acid. Oxalic acid can attack calcium in the body. This makes the variety an ideal rhubarb to feed to children, while the low acid levels also cause less chance of furry teeth which is associated with eating too much acid.

The taste of the Rhubarb Rosenhagen is a lot sweeter than a normal rhubarb, due to the lower acid levels, making it perfect for a rhubarb crumble, pudding or tart, or simply stewed- great to feed to babies and young children.

While it is scarlet red in the young stages, Rhubarb Rosenhagen turns a more orangey-red once it has matured.