Rhubarb

Rhubarb (Rheum rhabarbarum), is a perennial vegetable prized for its tart, crisp stalks. Rhubarb plants typically have large, thick stalks that range in color from deep red to pale green. These stalks are the edible part of the plant, while its large, heart-shaped leaves are toxic and not consumed.

Rhubarb is primarily used in cooking to add a tangy flavor to pies, jams, sauces, and desserts, often paired with sweet ingredients to balance its acidity. It is rich in vitamins, minerals, and dietary fiber, though its strong tartness usually requires sweetening in recipes.

Rhubarb thrives in cool climates with well-drained soil and benefits from periodic division and replanting to maintain vigor. As a low-maintenance perennial, it returns year after year, providing a reliable harvest in early spring through early summer.

Comes in 1 gallon pot.