Rhuburb speices

Michael Archon Sequoia Nielsen said:

Hi, I am using something called vin-rabarber in Danish, which is the
best type. We call the normal rhuburb: rabarber. The "vinrabarber" is
thinner and much more red in the stalk.

I'd like to know the english name for writing a recipe I used this
weekend. In latin it is Rheum rhabarbarum. Could it be what is called
"wild rhuburb" in the US?

Could it be strawberry rhubarb, a redder version of the original?

Michael Archon Sequoia Nielsen said:

Hi, I am using something called vin-rabarber in Danish, which is the
best type. We call the normal rhuburb: rabarber. The "vinrabarber" is
thinner and much more red in the stalk.

I'd like to know the english name for writing a recipe I used this
weekend. In latin it is Rheum rhabarbarum. Could it be what is called
"wild rhuburb" in the US?

It might be forced rhubarb - rhubarb grown in the dark, under a
terracotta bell (or, in my parents' garden, under a zinc bucket). It's
dark pink, and much thinner than rhubarb grown in the light.

http://www.1976design.com/blog/archive/nature/2004/01/10/forced-rhubarb/

Does that look like what you had?

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www.gastronomydomine.com