‘Rhubarb Red’ is a confusing name for a Swiss chard, but is descriptive of the color: intense red stems and large puckered green leaves with red veins. It makes a great addition to the dinner table or can be used as an ornamental. Swiss chard has succulent, delicately flavored leaves and it is as attractive as it is nutritious, rich in vitamin A, vitamin K and antioxidants. Swiss chard is in the goosefoot family (Chenopodiaceae) and is related to beets and spinach. Like spinach it is high in oxalic acid and benefits from boiling to reduce the mouth-puckering, mineral-binding substance. Plant in cooler weather in moderately fertile soils in full sun.