This English heirloom 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 flavor & is often used in desserts (apple and rhubarb crumble is hard to beat) and for tarts, pies, jam, and rhu-Champagne. The only rhubarb that can be harvested late in the season as the oxalic acid content remains low. (hence the "Perpetual").
Top chefs are keen on rhubarb because it is low in carbohydrates, high in vitamins and is therefore a nutritious slimming food. Rhubarb is extremely versatile, you can use it to make puddings, jams, pie fillings and use it as a vegetable. You can even put it into a perennial border to provide foliage.
Easily grown from seed, the high quality stalks are long, and never tough or bitter. Pull stalks from the dirt to harvest, rather than cutting. These plants give heavy yields.