Rhubarb

Rhubarb returns each spring with broad leaves and thick, tangy stalks prized for pies, sauces, preserves, and baked desserts. Established crowns appreciate rich soil, winter chilling, and patient early care; only the stalks are eaten because the leaves are toxic.

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  • Tart stalks balance sweet desserts
  • Established crowns return for years
  • Leaves are toxic and inedible
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  • Victoria, Rhubarb Crowns
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    Victoria, Rhubarb Seed

    Victoria, Rhubarb Seed
    Victoria Rhubarb is a high-yielding variety with slender green stalks brushed with an attractive red blush. Its flavor is sweeter and milder than many rhubarbs, while the tender stalks cook quickly and easily. Productive plants supply abundant harvests for pies, sauces, preserves, and other recipes requiring dependable cooking rhubarb.
    $3.65 $1,501.00