Cooks of the period were familiar with the yellow-stemmed 'Pineapple' rhubarb, but yellow rhubarbs often lacked good flavor.
Ranking high on this list is 'Victoria' rhubarb (Rheum rhabarbarum).
Although rhubarb is technically a vegetable, Americans tend to treat it as a fruit, because our view of the plant has been shaped by the sweet and sour desserts of English origin.
The medicinal rhubarbs of the past had deeply lobed leaves, while the more recent culinary rhubarbs have huge, heart-shaped leaves with less-defined lobes.
The rhubarb stalk (petiole) ranges from bright red to green and is the only edible part of the plant.
Rhubarb is used as a food and in beverages in Europe and America, although the Chinese also make wine and liquors from rhubarb stalks, and the Italians make a well-known liqueur called Zucca or rabarbaro from rhubarb.
It is earlier than many of the other classic rhubarbs.
RHUBARB Timperley Early is the best variety for early out-of-doors cropping, with thick stems and good flavour.
And it's so much earlier than many of the other classic rhubarbs.
Buy one crown grown in the Rhubarb Triangle of Yorkshire for pounds 6.
RHUBARB that's in shops at the moment really goes against everything I normal bang on about.
However the forced rhubarb that's been on my menu since early January is a completely different matter.