RHUBARB ‘Glaskins Perpetual’

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Botanical Name
Rheum rhabarbarum

This variety is fast growing with long slender bright red stalks. It can handle a light harvest in its first year. This hardy perennial is prized for its sour/tart flavour & is often used in desserts (apple and rhubarb crumble is hard to beat) and for tarts, pies, jam, and rhu-Champagne. Only eat stalks as leaves have high levels of oxalic acid. Native to central Asia & the Himalaya. 30 seeds.