On of the sweetest varieties. Long, green stalks with pink splotches ripen to thick bright red stalks in late spring/early summer. Excellent for baking, preserves, canning, freezing, sauces, wine, and fresh eating. Leaves are toxic.
On of the sweetest varieties. Long, green stalks with pink splotches ripen to thick bright red stalks in late spring/early summer. Excellent for baking, preserves, canning, freezing, sauces, wine, and fresh eating. Leaves are toxic.
13 of the Best Rhubarb Varieties
Rhubarb plants hi-res stock photography and images - Page 31 - Alamy
Rhubarb plants hi-res stock photography and images - Page 31 - Alamy
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