The earliest rhubarb — pulling from February. Thin, tender stems. Less acidic than later varieties.
Flavour
Timperley Early offers a mild tartness with less acidity than later rhubarb varieties, making it pleasantly tangy and subtly sweet.
In the kitchen
Ideal for grilling or slow roasting over fire, its tender stems soften quickly and caramelise beautifully, adding a smoky depth to desserts or savoury dishes.
Growing
Prefers well-drained, fertile soil with consistent moisture; plant crowns in late autumn to early spring for best early yields.