Rhubarbe Timperley Early

One of the earliest varieties. From the first warm days after winter, this variety begins to grow again, which poses no problem because it tolerates late frosts very well. Good variety for forcing. Excellent flavor, but does not hold color well when cooked.

The stems are longer and thinner, it tastes particularly sweet, therefore you may want to moderate the amount of sugar you add to a recipe when using Timperley Early rhubarb.

Couleur pétiole : Rouge au vert pomme
Pétiole hauteur : 90 cm (36”)

Origine : Angleterre
Année : 1945

Citations portant sur la Rhubarbe Timperley Early

Long, slender, red petioles mature very early. Perhaps the best cultivar for forcing. Noted for its ﬂavor. Developed in about the 1920s in the UK.
Source : Horticultural Reviews, Volume 40 - Wiley-Blackwell - 2012, Thomas M. Gradziel, Kim E. Hummer, Paolo Inglese, 2012

First sold commercially in 1945, ‘Timperley Early’ is – as the name might suggest – one of the earliest varieties of rhubarb available, even without forcing.1 It can be harvested in early- to mid-April, and though it only produces medium yields, it’s a perennially popular choice because of the speediness of its growth. The colour is a strong red, though it will fade to green in warmer climes. Stalks are longer and thinner than some other options on this list, while the taste of the rhubarb is especially sweet. As such, you may want to moderate the amount of sugar you add to a recipe when using Timperley Early rhubarb.
Source : Horticulture Magazine - UK Website, 2024

Some varieties are almost colorless during cooking. These include Linnaeus and Timberley Early
Source : Rhubarb, Søren Staun Petersen,

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