Botanical name: Rheum rhaponticum
Rhubarb is a perennial vegetable with edible reddish coloured stems used widely in desserts, preserves and cooked dishes.
At harvest time, outside stalks should be picked first, using a downward/sideways action. Younger, central stalks should be left to encourage new growth. Cut the leaves from the stems and discard. (Leaves should never be eaten).
Best when cooked immediately, however the stalks can be kept for up to a week if refrigerated.
Plant where it can be left undisturbed for a number of years.
Provide good drainage, water regularly and feed generously for a bountiful crop.
Prefers full sun to partial shade.
Plant 50cm apart.
Suitable for large pots.