A new and distinct variety of rhubarb plant is provided which originated as a mutation of the Valentine variety. This new variety is characterized by stalks of extremely large diameter, stalks which are red on both the inside and on the outside, tender stalks which cook-up well in the absence of strings and which require a substantially lesser quantity of sugar during processing, prominent leaf ribs, and the absence of seed stalks. This variety has been named the K-1 variety.

SUMMARY OF THE INVENTION 
The rhubarb plant is recognized to be a herbaceous perennial, the 
underground portion of which consists of large, fleshy and somewhat woody 
rhizomes and a fibrous root system. The petioles or leaf stalks are used 
as food. A flower or seed stem commonly is formed in previously known 
varieties. The seeds produced from the pollinated flower will not 
reproduce true to form and consequently new plants intended for food 
production commonly are reproduced by division of the rhizomes. 
The new and distinct variety of rhubarb plant originated as a rhizome 
mutation of a plant of the Valentine variety (non-patented) grown in a 
cultivated area among test plantings on property located on Skala Road in 
Baroda Township, Berrien County, Bridgman, Mich. This mutation was 
discovered by me in 1965 because of its distinctive characteristics, and 
has been continuously observed and tested by me from that date. 
Rhubarb plants of the new variety possess: 
(a) stalks of extremely large diameter, 
(b) stalks which are red on both the inside and on the outside, 
(c) tender stalks which cook-up well in the absence of strings and which 
require a substantially lesser quantity of sugar during processing, 
(d) prominent leaf ribs, and 
(e) the absence of seed stalks. 
Asexual propagation of the new variety by division of rhizomes beginning in 
1970 has demonstrated that its combination of characteristics comes true 
to form and is established and transmitted through succeeding generations. 
The specimens described herein were grown and observed at Bridgman, Mich.

DETAILED DESCRIPTION OF NEW VARIETY 
Dates of first and last pickings: June 1 and September 15. 
Overall plant: Large, strong, and vigorous, generally equal to the 
Valentine variety, and superior to the Canada Red, McDonald, and Victoria 
Giant varieties with respect to these characteristics. Stalks can readily 
be pulled or harvested without damage to plant over a long period of time. 
This variety lacks a seed stalk in all observations to date, and exhibits 
an extensive spreading root system. 
Crown(third growing season): 
Very large.--Approximately 18 to 24 inches in diameter, and solid. The 
crowns of the Valentine, Canada Red and McDonald varieties generally are 
approximately 15 to 20 inches in diameter and accordingly tend to be 
somewhat smaller than those of the present variety. The crown of the 
Victoria Giant variety tends to be large but is hollow in the middle. 
Leaf: 
Size.--Large, approximately 1 to 11/2 feet in length. The leaf size is 
generally equivalent to that of the Valentine and McDonald varieties, and 
is larger than that of the Canada Red and Victoria Giant varieties. 
Shape.--Ovate, cordate at base, margins entire but wavy. 
Veins.--The leaf ribs are more prominent than those of the other varieties 
identified herein. 
Color.--Greenish red with dark red veins. More red in leaves is exhibited 
than in the Canada Red variety. The Valentine variety possesses dark green 
leaves, while the McDonald and Victoria varieties possess light green 
leaves with green veins. 
Leaf petiole (i.e. stalk): 
Size.--Approximately 18 inches in length or about the same as the Valentine 
variety. The stalk diameter is approximately 11/2 inches and exceeds that 
of other varieties. The maximum diameter of the stalk of the Valentine 
variety is approximately one inch. The stalk diameter is approximately 
twice that of the Canada Red variety. 
Texture.--Medium fine and tender, cooks-up completely in a much shorter 
period of time than other varieties. Stalks of the Valentine and Canada 
Red varieties generally are superior to those of other varieties, but are 
not as fine and tender as those of the present variety. Stalks of the 
McDonald variety tend to be stringy, and those of the Victoria Giant tend 
to be tough and need to be peeled. 
Color.--A complete very intense red, Carmine Red, Plate I-1-i of Ridgeway's 
Color Standards. Such red coloration tends to be deeper and more complete 
than that of other varieties discussed except the Canada Red variety. 
Also, the stalk of the McDonald variety tends to be green except near the 
crown. The intense red stalk coloration holds up well in the cooking 
process. Also, the internal coloration of the stalk is red, while that of 
the other varieties identified tends to be green or pink. 
Flavor.--Mild and less acid than other varieties identified, excellent 
flavor. During processing approximately 50 percent less sugar is required 
than other varieties which tend by comparison to be sour and very acid. 
Storage.--Stalks can be stored as long as those of the Valentine variety 
(i.e. the standard of quality). 
Use.--All markets, local and distant.