Victorian Rhubarb

Perennial. This variety was offered in 1856. Thick stalks are popular for making delicious pies, cobblers, and preserves. This variety can be harvested starting as soon as the second season. Rhubarb is very popular in Canada and the northern U.S. Do not eat the leaves, as they contain poisonous oxalic acid.


Review Information

This will be the name on your review
5 stars is the highest rating
Example: Easy to use, great price
Example: Loud, scratch easily
Would you recommend this item to a friend?
close (X)