Best rhubarb variety?

[mothhawk]

Now is the time for planting rhubarb, so I'm going to buy a couple of crowns, but which variety would you all recommend? I remember as a child my aunt grew "Champagne" (which we ate raw, dipped in sugar from a little twist of paper as we played in the garden).
Is this still a recommended choice, or are there better varieties now? I don't intend forcing it, just want a variety that's not too stringy, or too acid.

[mothhawk]

Guess I'm on my own then. No rhubarb growers of discriminating taste on the vine.

[Nicos]

I love Timperley Early!!!! ...and I have exceptional taste!!!

[arpoet]

I must admit that rhubarb is rhubarb to me. mine is donkeys years old and i have no idea what it was when planted.
I put a tub over it in jan to force a few early stem and leave the rest to grow on its own.
I have it cooked in a crumble.

[northepaul]

I have Victoria - its very reliable and a heavy cropper.
However I dont like rhubarb and only grow it for the OH, who has to have what give him!

[rareblackdog]

Just had to share this with you all! After looking around for a good Stewed Rhubarb recipe, I decided to make up my own.
1lb of Rhubarb chopped in 1inch pieces
3 tbl spoons of sugar
1 tbl spoon of honey
Grated peel of 1 orange
The juice of 1 orange
1 teaspoon of grated Ginger

Throw all ingredients into an oven proof dish, mix up (hands are best for this) and put in the oven at 200c for 20 to 30 minutes or until the rhubarb is soft and mushy.

Baking like this is nicer as the rhubarb retains it's form and the honey does something to temper the tartness of the rhubarb that sugar can't do