A perennial, rhubarb grows 

from large fleshy rhizomes. Grows well in zones 3-8.  

 Treated as an annual in Zones 10 and 11.

 Big elongated, heart-shaped, crinkled leaves and red-tinted leaf stalks (Victoria greenish stalks) make a colorful display in the garden. 

Never remove all leaves from a single plant. Stop harvesting when slender leaf stalks appear. After harvest, feed and water freely. 

While the leaf stalks are a delicacy, the leaves are poisonous - always discard leaves when preparing. 

Leafstalks are pleasantly acid and are stewed or baked as a fruit in pies, cakes, tarts, puddings, sauces, jellies, jams, etc. 

Some claim the juice pressed from hardened old stalks yields a delicious wine rivaling champagne. 

Rheum rhabarbarum C/Matures 3 yrs/Harvest 4-8/Yield 70-280/Spacing 24”

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Glaskin's Perpetual Rhubarb (pie Plant)

When we had to discontinue Glaskins for a few years, we got calls from people searching for this fast-growing English heirloom rhubarb. More low-acid variety...
  • Days to maturity: 360
  • Germination days: 6-18
  • Seeds per packet: 35