It is most common in France in the Celeri-rave remoulade, a tasty appetizer consisting of celeriac, sharp mustard and other condiments, and throughout the continent in soups, gratins, and with seafood. This hardy annual can be used in place of celery and is easier to grow. The fine green leaves and thin hollow stems are especially good to flavor soups and stews. Both stocks and leaves are cut at a younger, more tender stage than regular celery. A recent, improved rhubarb chard, developed in Switzerland.
Color is a deep ruby red, and plants are large and productive.
In our garden, it developed a darker color on larger plants compared to Rhubarb. Its narrow, savoyed leaves have a mild, slightly sweet flavor that is as nice raw as it is cooked. There are modest differences between all of the chards, but nevertheless they each have a distinguishing, unique character. This old French variety is a lovely green leaved chard with white ribs. Plants grow quickly and get larger than Fordhook without compromising tenderness and eating quality.