Rhubarb is a perennial plant with edible stalks that have a strong, sour flavor. Sweetened with sugar, it is used for pies, jams, and sauces that go well with meat dishes.
Victoria rhubarb has slender, red to green stalks with a sweeter flavor than other varieties. Only eat the stalks. The leaves are poisonous. Chopped rhubarb can be frozen in ziploc bags for use in the winter. Hardy in zones 4-9.
height 24"
Sowing Rhubarb Seeds:
Sow indoors 6 weeks before the last frost date, 1/2" deep. Or sow outdoors in late spring. Space plants 18-24" apart. Begin harvesting in the second year.
Full sun; light afternoon shade in hot climates.
