Crimson stalks with glossy green leaves. Like its name, this variety of chard looks like rhubarb. It has textured, dark green-red veined leaves and crimson stalks. Culture: Sow seed outdoors in sun as early in spring as soil can be worked. In the south sow fall and spring. Space seed in beds 2″ (5 cm) apart, thin young plants 8″-12″ (20-30 cm) apart. Harvest: Pick entire leaf stalk, or harvest only outside leaves so that new growth comes from center. Nutrition: Rich in vitamin A, iron and potassium. Preparation: Steam leaves briefly, add butter and salt to taste like spinach. Boil stems, serve like asparagus.