Variety

Rhubarb Ruby

Stems rather thin, tender and juicy.

Parentage: selected from ‘Victoria’. Characteristics. Numerous stems; not as productive as MacDonald. Measuring an average of 41.5 cm and 56 g in trials in New Brunswick (Agriculture Canada, Bouctouche), 1982–1984; Rich ruby red color, exterior redder than MacDonald and Canada Red, interior redder than MacDonald but less than Canada Red, Sunrise and Valentine; the acidity is the same as MacDonald's when cooked—moderately tart, much tarter than Canada Red; cooking color is superior to MacDonald, Canada Red, Sunrise and Valentine. Resistance: Prone to numerous seed stalks and very susceptible to red leaf disease (Erwiniarhapontici). 1927.

Stalk color : Red Ruby
Color of the pulpit : Red
Color when cooked : Red
Brix : 4,2

Origin : Canada
Year : 1927
Developed by : Developed by the Ministry of Agriculture of Canada, Central Experimental Farm, Ottawa, Canada.

Quotes about Ruby

Ruby: Originated at Central Experimental Farm, Ottawa. Has a smaller stalk than Macdonald but the stalks are more numerous. About two-thirds of the length of the stalk, the skin is a ruby red color and about two-thirds of the flesh is of the same rich color and of fine grain. The red color is due to a speckling of small red dots which are most numerous at the base of the stem, gradually thinning out towards the top. Ruby can be distinguished from Macdonald by this character. Ruby is of slightly better flavor than Macdonald and slightly less acid requiring a little less sugar for cooking. Produces a quantity of seed. A fairly high percentage of the seedlings are of a good type. Possibly more subject to a crown rot than is Macdonald.
Source : Rhubarb in Alberta, J.S. Shoemaker, 2024

Ruby – Breeder: Canada Dept. of Agriculture, Central Experimen-tal Farm, Ottawa, Canada. Parentage: selected from ‘Victoria’. Characteristics: stalks numerous; not as strong a grower as MacDonald, averaging 41.5 cm and 56 g in tests in New Brunswick (Agriculture Canada, Buctouche), 1982–84; Color rich ruby red, exterior redder than MacDonald and Canada Red, interior redder than MacDonald but less so than Canada Red, Sunrise and Valentine; tartness rated same as MacDonald when cooked – moderately tart, much more tart than Canada Red; color when cooked is superior to MacDonald, Canada Red, Sunrise and Valentine. Resistance: prone to numerous seed stalks and very susceptible to red leaf disease (Erwinia rhapontici). 1927.
Source : Vegetable Cultivar Descriptions for North America – Rhubarb, Todd C. Wehner, Jeanine M. Davis and George B. Cox - Department of Horticultural Science North Carolina State University, 2016

NEW! ROYAL RUBY Something you have been looking for. Of Canadian origin, a truly red Rhubarb. Red from top of ground to beginning of leaf, cuts red or dark pink throughout leaf stalk. Ruby Rhubarb is not as large as the old type Victoria, but the average length of leaf stalk is 30", width about 1" and 1/2" thick. In every sense of the word, it is positively known that no Rhubarb runs 100 per cent true from seed, but our observation that Royal Ruby seed will produce nearly 95 per cent true type. Merely plant the seed in the spring, in fall cut out few green or off types and you have a perfect field for transplanting and your foundation for a crop of perfect rhubarb is built The extremely hot season of 1934 and 1935 killed many fields of rhubarb necessitating a rebuilding of their fields and why return to old half green variety? Why not give your customers what they want? They want a red Rhubarb The texture is fine, free from fibre, tender and juicy with an unexcelled flavor. The surface is smooth, medium thick and the flesh is pink to deep red.
Source : Andrews-Burri seed annual for 1939, 1939

Ruby Rhubarb (The most tender and sweet variety) A new variety that does not seed. Considered the New Paradise Asparagus most tender. Stalks are red all through to foliage and tender and sweet all summer. Hand cut crown division superior to seedlings.
Source : Spring Hill Nurseries 100th anniversary, 1949

Ruby, new, a finely coloured early kind, small and good, 1/6.
Source : Catalogue of fruit trees cultivated by George Bunyard & Co., Royal Nurseries, Maidstone, 1898-1899, 1898

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