Answer: It sounds to me like you have a variety of chard named 'Rhubarb'. Chard is commonly used as a cooked green, either on its own or in stews and soups. 'Rhubarb' is the name of a variety of chard that has reddish-purple stalks and red-veinedleaves. <br><br>If it is indeed rhubarb chard (and the word "rhubard" could be a clever combination of the two words, though I haven't heard it called by that name), then you won't want to use it for pies/jams. Sorry!
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