Woe to the rhubarb that lacks its brilliant hue/
The visual allure for folks like me and you.
Yes, my rhubarb was most green in color – apparently due to a lack of anthocyanin. Dear God!
Fortunately, following my soil test and subsequent amendments, the problem appears to have been resolved; once I increased available levels of nitrogen, phosphorous, potassium, magnesium, and iron. Actually that was a happy accident, since I was more concerned with tomato production. But I won’t beat a dead gift horse on the mouth. Here’s our most recent harvest:
Brilliant!
–Simon