Variety

Rhubarb Colossal

Cultivar created by Mr. Charles Downing, in Newburg. Named Downing's Colossal because of its large size. Its lesser degree of acidity, fine, rich and aromatic flavor, in which it far surpassed all its predecessors.

Unfortunately this in turn was surpassed by Mr. Myatt's 'Liuneas', whose excellence in all important characteristics has for four or five years placed it well ahead of any other variety - Mr. Downing himself - even, preferring it much to the Colossal, which is its closest competitor, and with which it presents a strong resemblance. In addition to being the earliest of all and the most productive, as well as the tastiest and least acidic, it has such a thin skin that it is quite useless to remove it, and its pulp, once cooked, has the uniform consistency of cooked Rhode Island Greening, and it remains just as crisp and tender throughout the summer and early fall.

Stalk color : Red
Developed by : Charles Downing

Quotes about Colossal

Dear Sir : For a few years past, I have planted several varieties of rhubarb in my garden, and among others Myatt's Victoria and the Colossal. After a thorough trial in my soil, I find Downing's Colossal is decidedly superior to any other have yet tried, both as to size and flavor. I think the public generally are not aware of its value. It was originatcd in Newburgh, N. Y., some ten years since, by Chas. Downing, Esq. Respectfully, Henry Little. Bangor, Maine, april 3, 1849. [We believe every one who has tried this rhubarb will agree with Col. Little, that no variety yet originated will compare in size, or quality, with the Colossal. Its stalks are remarkably tender and succulent.
Source : The Horticulturist and journal of rural art and rural taste -1849, A.J. Downing, 1849

The next great improvement was in a variety originated by Mr. Charles Downing, at Newburg. It was named Downing's Colossal ; and in addition to its great size, and much less degree of acidity, it had a fine, rich, aromatic flavor, in which it greatly surpassed all predecessors. This, too, has been surpassed by Mr. Myatt, in the " Liuneas," whose excellence in every important characteristic has placed it for the last four or five years in rank far before any other variety — Mr. Downing himself, greatly preferring it to the Colossal, which is its nearest competitor, and to which it has a strong resemblance. Besides being the earliest of all, and most productive, as well as finest flavored, and least acid, it has a skin so thin that removing it is quite unnecessary, and its pulp when stewed has the uniform consistence of baked Rhode Island Greening, and it continues equally crisp and tender throughout summer and early autumn.
Source : The Horticulturist and journal of rural art and rural taste -1858, A.J. Downing, 1858

Downing's Colossal, Cahoon's, Myatt's Victoria, and Linnaeus are the varieties generally cultivated here. The first Downing's is a very pale-stalked variety, gives a syrup of the same light color ; when cooked, is deficient in richness ; and where the fine qualities of a rhubarb are recognized, would not be cultivated a single day.
Source : The Gardener's monthly and horticultural advertiser, Vol3 No1, 1861, John Saul, Washington City, D. C., 1861

Return to the list of varieties