Color Names

Rare Rhubarb

Rhubarb's tart, crimson stalk, the part you eat, not the poisonous leaves.

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Rare Rhubarb is a rich red.

It can be described as rich, strong, warm and highly saturated.

Set in white, because white reads best on it.

Rare Rhubarb

Rhubarb

Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them poisonous and therefore inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.

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rare

Adjective

  1. Very uncommon; scarce.
  2. Small in number (but not unusual); infrequent; sparse.

Noun

  1. A scarce or uncommon item.
Wiktionary

rhubarb

Noun

  1. Any plant of the genus Rheum, especially Rheum rhabarbarum, having large leaves and long green or reddish acidic leafstalks that are edible, in particular when cooked (although the leaves are mildly poisonous).
  2. The leafstalks of common rhubarb or garden rhubarb (usually known as Rheum × hybridum), which are long, fleshy, often pale red, and with a tart taste, used as a food ingredient; they are frequently stewed with sugar and made into jam or used in crumbles, pies, etc.

Adjective

  1. Of the colour of rhubarb: either brownish-yellow (the colour of rhubarb rhizomes and roots used for medicinal purposes), or pale red (often the colour of the leafstalks of common rhubarb).
Wiktionary